原料米和酒曲对米酒滋味品质影响的评价

摘要

分别采集了糯米、籼米和粳米样品各5个,在同一发酵条件下分别与5个酒曲进行了组合发酵,并采用电子舌技术和多变量统计学方法相结合的手段,对制备的75个米酒样品的滋味品质进行了评价分析.通过主成分分析、典范对应分析、置换多元方差分析、多元方差分析和聚类分析发现原料对米酒滋味品质的影响大于酒曲,以糯米和籼米为原料酿造的米酒其滋味品质较为相似,而两者与以粳米为原料酿造的米酒滋味品质存在显著差异(P<0.05).通过线性判别分析发现该差异是由于涩味、苦味和丰度(鲜的回味)3个指标造成的,且以糯米为原料酿造的米酒滋味品质最佳.%Each of the five long-grain rice, japonica rice, and milled rice were collected, and the taste profile characterizations of 75 rice wine samples which fermented by the five rice wine koji under the same condition were studied by electronic tongue and multivariate statistics. Principal component analysis, canonical corre-spondence analysis, permutational multivariate analysis of variance, multivariate analysis of variance, and cluster analysis showed that the effect of raw materials on the taste profile of rice wine was greater than rice wine koji. Meanwhile, the taste profile of rice wine fermented by long-grain rice and japonica rice were similar, and these two samples indicated significant differences with the rice wine fermented by milled rice. It was worth men-tioning that astringent, bitterness, and richness were identified by linear discriminant analysis as key variables significantly associated with the taste profile difference. Thus, it can conclude that the rice wine fermented by long-grain rice with best taste quality.