食品与发酵工业 >

2022 , Vol. 48 >Issue 18: 183 - 190

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031319

研究报告

浓香型白酒看花摘酒工艺的可视化分析

  • 林慧 ,
  • 张宿义 ,
  • 秦辉 ,
  • 张立强 ,
  • 杨艳 ,
  • 魏阳 ,
  • 杨贵 ,
  • 薛江林
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  • 1(四川轻化工大学 生物工程学院,四川 宜宾,644000)
    2(泸州老窖股份有限公司,四川 泸州,646000)
    3(国家固态酿造工程技术研究中心,四川 泸州,646000)
第一作者:硕士研究生(张宿义教授级高级工程师为通信作者,E-mail:zhangsy@lzlj.com)

收稿日期: 2022-02-28

  修回日期: 2022-06-02

  网络出版日期: 2022-10-17

基金资助

四川省固态酿造技术创新中心建设(2021ZYD0102)

收起

Visualization analysis of “liquor picking by flowers” process in Luzhou-flavor Baijiu

  • LIN Hui ,
  • ZHANG Suyi ,
  • QIN Hui ,
  • ZHANG Liqiang ,
  • YANG Yan ,
  • WEI Yang ,
  • YANG Gui ,
  • XUE Jianglin
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  • 1(College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China)
    2(Luzhou Laojiao Co.Ltd., Luzhou 646000, China)
    3(National Engineering Technology Research Center of Solid-State Brewing, Luzhou 646000, China)

Received date: 2022-02-28

  Revised date: 2022-06-02

  Online published: 2022-10-17

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摘要

为实现传统“看花摘酒”工艺挥发性风味物质的可视化分析,该研究以3种不同蒸馏工艺下采集的10组浓香型基酒过程样品为研究对象,采用气相色谱-氢火焰离子化检测器(gas chromatography-flame ionization detector,GC-FID)技术测定酒样中挥发性风味物质,探究不同蒸馏工艺下风味物质的馏出规律及差异,并结合主成分分析、偏最小二乘判别分析等计量学方法对过程酒样进行段次识别和分类。结果显示,回尾酒和回黄水蒸馏工艺主要影响二段酒流酒时长及风味物质醛类、酯类的馏出。主成分分析、偏最小二乘判别分析均能实现不同段次白酒的区分。同时,利用判别分析中变量重要性因子(variable importance in projection, VIP)筛选的8种特征性物质构建偏最小二乘判别模型,通过模型验证,预测准确率达100%。综上所述,该研究探究了不同蒸馏工艺下基酒馏出规律,并利用蒸馏过程中基酒风味物质的差异,结合适当的化学计量学手段,实现“看花摘酒”的可视化分析,为实现自动化、智能化摘酒提供理论支撑。

关键词： 浓香型白酒; 基酒; 蒸馏工艺; 看花摘酒; 挥发性风味物质; 偏最小二乘判别分析

本文引用格式

林慧 , 张宿义 , 秦辉 , 张立强 , 杨艳 , 魏阳 , 杨贵 , 薛江林 . 浓香型白酒看花摘酒工艺的可视化分析[J]. 食品与发酵工业, 2022 , 48(18) : 183 -190 . DOI: 10.13995/j.cnki.11-1802/ts.031319

Abstract

To realize the visual analysis of volatile flavor substances in the traditional process of " liquor picking by flowers ", 10 groups of Luzhou-flavor base liquor samples collected under three different distillation processes were taken as the research object, and the volatile flavor substances in the liquor samples were determined by gas chromatography-flame ionization detector (GC-FID). The distilling rules and differences of flavor substances under different distilling processes were investigated, and the process liquor samples were segmentally identified and classified by using quantitative methods such as principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Results showed that the distilling process of adding liquor tail and yellow water mainly affected the distilling time of second-stage liquor and the distillation of aldehydes and esters in flavor substances. Both PCA and PLS-DA could realize the distinction of different liquor grades. Moreover, 8 characteristic substances screened by variable importance in projection (VIP) in the discriminant analysis were used to construct the partial least squares discriminant model, and the prediction accuracy reached 100%. In summary, the distilling laws of base liquors under different distillation processes were explored. The differences of flavor substances in the base liquor samples and the appropriate stoichiometric means were employed to realize the visual analysis of the "liquor picking by flowers" process, providing theoretical support for the realization of automatic and intelligent Baijiu picking.

Key words： Luzhou-flavor Baijiu; base liquor; distillation process; liquor picking by flowers; volatile flavor substances; partial least squares discriminant analysis

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