Food and Fermentation Industries >

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

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

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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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

Cite this article

LIN Hui , ZHANG Suyi , QIN Hui , ZHANG Liqiang , YANG Yan , WEI Yang , YANG Gui , XUE Jianglin . Visualization analysis of “liquor picking by flowers” process in Luzhou-flavor Baijiu[J]. Food and Fermentation Industries, 2022 , 48(18) : 183 -190 . DOI: 10.13995/j.cnki.11-1802/ts.031319

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