发酵型米酒感官风味特征及其风味轮的构建  

Sensory flavor characteristics of fermented rice wine and construction of its flavor wheel

作　　者：屠婷瑶 贾俊杰 牛曼思 郑蕾 戴秋涟 童钰琴 刘光钱 杨舒淋 罗雪 张芮 沈才洪 王松涛 TU Tingyao;JIA Junjie;NIU Mansi;ZHENG Lei;DAI Qiulian;TONG Yuqin;LIU Guangqian;YANG Shulin;LUO Xue;ZHANG Rui;SHEN Caihong;WANG Songtao(Luzhou Pinchuang Technology Co.,Ltd.,/National Engineering Research Center of Solid-State Brewing,Luzhou 646000,China)

机构地区：[1]泸州品创科技有限公司/国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《中国酿造》2023年第2期40-45,共6页China Brewing

基　　金：国家重点研发计划(2018YFE0127400);泸州市酒城科技英才计划。

摘　　要：发酵型米酒作为我国的传统酿造酒之一,其感官风味特征系统性评价体系研究较为滞后,风味轮感官术语体系尚未建立。该研究通过建立10人专业品评小组,对31款来自不同产地、不同风格的发酵型米酒进行感官评价,应用M值、多元统计方法对描述语进行筛选、归类,确定了能够基本表征当前市场上发酵型米酒风味轮廓的主要描述语,包括16个香气轮廓描述语、7个口感轮廓描述语及87个最外层感官描述词,绘制出了发酵型米酒风味轮,为发酵型米酒感官风味评价系统奠定了理论和实践基础。As one of the traditional Chinese fermented alcoholic drinks,the research on systematic evaluation system of sensory flavor characteristics of fermented rice wine has lagged behind,and the flavor wheel sensory terminology system was not established.A professional evaluation team 10-person was established to conduct the sensory evaluation of 31 fermented rice wines with different styles from different producing areas,and the descriptive words were screened and classified by M value and multivariate statistical methods.The main descriptors that can basically characterize the flavor profile of fermented rice wine in the current market were determined,including 16 aroma profile descriptors,7 taste profile descriptors,and 87 outermost sensory descriptors.The flavor wheel of fermented rice wine was drawn,which laid the theoretical and practical foundation for sensory flavor evaluation system of fermented rice wine.

关 键 词：发酵型米酒 风味轮 感官定量描述分析 

分 类 号：TS262.4[轻工技术与工程—发酵工程]