基于多元统计对比分析低度清香型酒基的处理方法  

Comparative Analysis of Treatment Methods of Low-Alcohol Qingxiang Base Liquor Based on Multivariate Statistical Analysis

作　　者：吴鑫 陈才 熊亚青 易翔 黄天琪 罗高建 管莹 WU Xin;CHEN Cai;XIONG Yaqing;YI Xiang;HUANG Tianqi;LUO Gaojian;GUAN Ying(Hubei Key Lab for Quality and Safety Control of Traditional Chinese Medicine and Healthcare Food,Jing Brand Co.Ltd.,Daye,Hubei 435100,China)

机构地区：[1]劲牌有限公司中药保健食品质量与安全湖北省重点实验室,湖北大冶435100

出　　处：《酿酒科技》2024年第5期23-29,共7页Liquor-Making Science & Technology

摘　　要：从降度用水、除浊过滤技术、特殊调味酒、新食品原料等方面共筛选出16种方法并应用在清香型酒基中。采用聚类分析和相关性分析对16个样品的气相值色谱-质谱指标变化率进行对比分析,确定有些方法对低度清香型酒基的风味影响基本相同;采用主成分分析对16个样品的感官评价、总酸变化率、总酯变化率3个因素建立综合评价模型,确定最好的方法是分别添加1%的竹叶酒、低聚果糖和酱酒。In this study,a total of 16 treatment methods were selected and applied to the low-alcohol Qingxiang base liquor,including reducing alcohol content,turbidity removal and filtration,special flavoring liquor,new raw materials,etc.Clustering analysis and cor-relation analysis were used to compare the change rates of the GC-MS indicators of the 16 samples,and it was determined that some of the methods had basically the same effect on the flavor of the low-alcohol Qingxiang base liquor.Principal component analysis was used to establish a comprehensive evaluation model of the sensory quality,change rate of total acids and change rate of total es-ters of the 16 samples,and it was determined that the best method was adding 1%bamboo liquor,1%fructooligosaccharides and 1%Jiangxiang Baijiu.

关 键 词：多元统计分析 低度清香型酒基 指标变化率 总酸 总酯 综合评价模型 

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]