不同发酵时间米酒滋味品质变化的研究

摘要

采用电子舌技术和多变量统计学方法相结合的手段，对不同发酵时间米酒的滋味品质进行了评价。发酵过程中米酒的酸味、苦味、涩味、鲜味和咸味均会发生显著的变化，其中发酵12 h~24 h时其变化最为明显。通过主成分分析、基于马氏距离的聚类和多元方差分析发现，按照滋味整体结构相似性的大小可以将米酒的发酵过程划分为0~12 h，12 h~36 h和36 h~84 h三个阶段，其中发酵12小时后米酒的滋味才开始形成，而发酵12 h~36 h可能是米酒滋味品质形成的关键阶段。%In this paper, the taste profile characterizations of rice wine in different fermentation time were studied by electronic tongue and multivariate statistics. There were significant differences of sourness , bitterness, astringency, umami and saltiness of rice wine in different fermentation time, and especially have the most changes during 12 h-24 h. Principal component analysis (PCA), cluster analysis based on mahalanobis distance analysis and MANOVA analysis all showed that the fermentation process of rice wine could divided into three stages based on the taste profile similarity, namely 0-12 h, 12 h-36 h and 36 h-84 h. We also found the tasta of rice wine has begun to form after fermented 12 h fermentation , and the fermentation from 12 h to 36 h was probably a key state for of tasta profile formation.