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投稿时间：2018-12-10
投稿时间：2018-12-10
中文摘要: 为缩短黄酒的陈化时间，利用超声波辅助方式进行黄酒发酵并对发酵后黄酒品质变化进行研究。研究结果显示，与对照相比超声波处理后的黄酒亮度降低，红色和黄色增加。滋味品质评价可以看出，与对照相比所有处理的涩味和后味A 没有明显变化，其余指标变化无规律。主成分分析（principal component analysis，PCA）结果显示，处理C 黄酒的滋味品质优于其他处理。超声波处理对黄酒中的有机酸含量和种类均有影响。从理化性质可以看出，与对照相比，超声波辅助方式对黄酒中的还原糖含量和pH 值影响不大，总糖、总酸和氨基酸态氮含量上升，非糖固形物含量下降，其余指标变化无规律。
中文关键词: 黄酒 超声波 电子舌 品质 主成分分析（PCA）
Abstract:In order to shorten the aging time of rice wine，the ultrasonic-assisted method was used to ferment rice wine and the quality changes of rice wine after fermentation were studied.The results showed that the brightness of rice wine treated by ultrasound decreased，while the red and yellow color increased compared with the control.The evaluation of taste quality showed that there was no significant change in astringency and aftertaste A of all treatments compared with the control，and the other indicators changed irregularly.Principal component analysis （PCA）results showed that the taste quality of rice wine treated with C was better than that of other treatments.Ultrasound treatment had an effect on the content and types of organic acids in rice wine.From the physical and chemical properties，it could be seen that，compared with the control，ultrasoundassisted method had little effect on reducing sugar content and pH in rice wine.Total sugar，total acid and amino acid nitrogen content increase，non-sugar content decreases，and other indicators changed irregularly.
文章编号：201921024 中图分类号： 文献标志码：
基金项目:湖北文理学院教师科研能力培育基金（2016zk023）
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