高紫瑶1,李丽1,刘根侨1,附俊杰1,李娜1,范宏筠1,2*
(1.四川轻化工大学生物工程学院,宜宾 644000;
2.泸州国之荣耀酒业有限公司,泸州 646000)
摘要:基于色谱和感官数据建立了浓香型白酒相似度评价方法,选择了23种色谱指标数据和23种感官指标数据,并赋予其不同的权重,计算得到30个新酒样与3个标样的相似百分比,实现30个新酒样的分类,该方法可直接应用于浓香型白酒相似度评价、鉴别、分型分类和组合方案选择。
关键词:浓香型;白酒;相似度;评价;鉴别
中图分类号:TS262.31 文献标识码:A 文章编号:1674-506X(2024)01-0069-0007
Study on Similarity Evaluation Method of Luzhou-flavor Liquor
GAO Ziyao1, LI Li1, LIU Genqiao1, FU Junjie1, LI Na1, FAN Hongyun1,2*
(1.School of Bioengineering,Sichuan University of Science and Engineering,Yibin 644000,China; 2.Guozhi Glory Wine Co., Ltd., Luzhou 646000,China)
Abstract: Based on the chromatographic and sensory data,a similarity evaluation method for Luzhou flavor Baijiu was established.23 chromatographic index data and 23 sensory index data were selected and given different weights. The similarity percentages of 30 new wine samples and 3 standard samples were calculated to achieve the classification of 30 new wine samples.This method can be directly applied to the similarity evaluation,differentiate,classification and combination scheme selection of Luzhou flavor Baijiu.
Keywords: Luzhou-flavor; liquor; similarity; evaluate; differentiate
doi: 10.3969/j.issn.1674-506X.2024.01-011
收稿日期:2023-05-07
基金项目:泸州市科技计划项目(2021SYF24)
作者简介:高紫瑶(2002-),女,本科生。研究方向:白酒酿造。
*通信作者:范宏筠(1970-),男,一级品酒师。研究方向:发酵工程。
引用格式:高紫瑶,李丽,刘根侨,等.浓香型白酒相似度评价方法研究[J].食品与发酵科技,2024,60(1):69-75.
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