不同种类酱香型白酒的感官评价分析研究  

Sensory Evaluation of Different Types of Jiangxiang Baijiu

作　　者：韩月然 张正飞 段良远 闫国开 陈玉林 付存婵 卢君 HAN Yueran;ZHANG Zhengfei;DUAN Liangyuan;YAN Guokai;CHEN Yulin;FU Cunchan;LU Jun(Guizhou Guotai Distillery Co.Ltd.,Renhuai,Guizhou 564501;Tasly Research Academy,Tianjin 300410,China)

机构地区：[1]贵州国台酒业集团股份有限公司,贵州仁怀564501 [2]天士力控股集团有限公司研究院,天津300410

出　　处：《酿酒科技》2022年第3期71-76,共6页Liquor-Making Science & Technology

基　　金：仁怀市科技局项目(仁科支撑〔2021〕07号)。

摘　　要：随着近几年酱香白酒市场的持续发力,人们对酱香白酒的喜爱度空前高涨。但酱香白酒市场鱼龙混杂,各种翻沙酒、碎沙酒、甚至串酒冒充正宗大曲酱香酒,误导消费者。通过对多种大曲酱香白酒(坤沙酒)、复糟酒(翻沙酒、碎沙酒)和串酒样品的感官品评分析,对关键性指标进行数字标度,进而建立感官分析雷达图,研究坤沙酒、翻沙酒、碎沙酒、串酒的感官特征及差异。感官评价雷达图表明,坤沙酒的酱香、曲香、复合香、空杯香突出,入口酸味较明显;翻沙酒糊香突出,入口苦味和涩味较明显;碎沙酒糊香较明显,入口甜味和辛辣味较明显;串酒异香突出,入口辛辣明显。在口感方面,坤沙酒的柔和度、丰满度、协调度、纯净度、持久度最优,其次是翻沙酒、碎沙酒,串酒最差。With the continuous prosperity of Jiangxiang Baijiu market in recent years,people’s love for Jiangxiang Baijiu has been unprecedentedly high.But there is chaos in Jiangxiang Baijiu market,with Fansha Baijiu,Suisha Baijiu and even Chuan Baijiu pass-ing off as authentic Jiangxiang Baijiu,misleading the consumers.Based on the sensory evaluation of different types of Jiangxiang Bai-jiu,the key indicators were digitally marked,and the sensory analysis radar map was established to study the sensory characteristics and differences of Kunsha Baijiu,Fansha Baijiu,Suisha Baijiu and Chuan Baijiu.The radar map show that the sauce aroma,Qu aro-ma,compound aroma and empty cup aroma of Kunsha Baijiu are prominent,and the sour taste is obvious;Fansha Baijiu has promi-nent burnt aroma,and obvious bitterness and astringency;Suisha Baijiu has obvious burnt aroma,and a sweet and spicy taste;Chuan Baijiu has an unpleasant odor,and a prominent spicy taste.Kunsha Baijiu has the best softness,fullness,harmony,purity and durabili-ty,followed by Fansha Baijiu and Suisha Baijiu,and Chuan Baijiu is the worst.

关 键 词：坤沙酒 翻沙酒 碎沙酒 串酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]