CAJ | 학술논문

以不同窖龄的黄水为研究对象，设定味道、色泽、悬性和香气为影响黄水感官质量的4个因子，采用层次分析法确定各个因子的权重，再利用模糊数学的方法对不同窖龄黄水的感官质量进行定量化评价，最后对不同窖龄白酒的品质进行综合评分。结果表明，黄水感官质量的好坏与相应白酒品质的优劣一致，某种程度上可以用黄水的感官质量大体上来反映白酒品质的优劣。
이불동교령적황수위연구대상，설정미도、색택、현성화향기위영향황수감관질량적4개인자，채용층차분석법학정각개인자적권중，재이용모호수학적방법대불동교령황수적감관질량진행정양화평개，최후대불동교령백주적품질진행종합평분。결과표명，황수감관질량적호배여상응백주품질적우렬일치，모충정도상가이용황수적감관질량대체상래반영백주품질적우렬。
In this paper, yellow water from pits of different age was used as the research object, four factors including taste, color, suspension, and aroma were determined as the factors influencing sensory quality of yellow water, and the analytic hierarchy process was used to determine the weight of each factor, then the fuzzy mathematics method was used for quantitative evaluation of yellow water sensory quality, and finally, the quality of liquor produced by pits of different age was evaluated comprehensively. The results showed that, the sensory quality of yellow water was consistent with the quality of the corresponding liquor, namely, the sensory quality of yellow water could reflect the quality of the produced liquor.