酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
8期
46-49,54
,共5页
韩兴林%潘学森%刘民万%贾士儒%尚柯
韓興林%潘學森%劉民萬%賈士儒%尚柯
한흥림%반학삼%류민만%가사유%상가
酱香型白酒%离子色谱%乙酸乙酯%主成分分析%白酒
醬香型白酒%離子色譜%乙痠乙酯%主成分分析%白酒
장향형백주%리자색보%을산을지%주성분분석%백주
Jiangxiang Baijiu(liquor)%ion chromatograph%ethyl acetate%principal component analysis%Baijiu(liquor)
对云门酱香型白酒各轮次基酒风味构成进行定量分析，重点分析了酒体中重要风味化合物在各轮次的变化趋势。针对准确定量的56种风味化合物，应用SPSS软件对14个基酒样品进行了聚类分析。研究结果对改进云门酱香型白酒酿造工艺和勾调工艺具有指导意义。
對雲門醬香型白酒各輪次基酒風味構成進行定量分析，重點分析瞭酒體中重要風味化閤物在各輪次的變化趨勢。針對準確定量的56種風味化閤物，應用SPSS軟件對14箇基酒樣品進行瞭聚類分析。研究結果對改進雲門醬香型白酒釀造工藝和勾調工藝具有指導意義。
대운문장향형백주각륜차기주풍미구성진행정량분석，중점분석료주체중중요풍미화합물재각륜차적변화추세。침대준학정량적56충풍미화합물，응용SPSS연건대14개기주양품진행료취류분석。연구결과대개진운문장향형백주양조공예화구조공예구유지도의의。
Quantitative analysis of the flavoring components of Yunmen Jiangxiang base Baijiu(liquor) of each production turn was done. Espe-cially, the change trend of the important flavoring compounds in liquor in each production turn was analyzed. For the 56 flavoring compounds through accurate quantification, SPSS software was used for clustering analysis of 14 base liquor samples. The research results were of guiding significance in improving the fermenting technology and blending technology of Yunmen Jiangxiang Baijiu(liquor).
