摘要
使用层次分析法构建了白酒评价指标体系,并计算了6个班组不同时间生产基酒的综合指数,将其与感官指标比较,使用SPSS对72个浓香型基酒样进行指标相关性分析。结果表明,层次分析法能够较好地分析各班组基酒的总体质量和缺陷;基于层次分析法的指标分析结果与感官评定具有较好的一致性,可以用于辅助基酒品评,但其仍具有一定的局限性,不能很好地计算各指标之间的比例;证明基酒指标之间具有正负相关性,并得到指标间的关联程度,可以有效地帮助指标分析。
In this study, liquor index evaluation system had been set up using analytic hierarchy process（AHP）, and the composite indexes of base liquor produced by 6 working teams at different time were calculated, then such indexes were compared with the sensory ranking, and SPSS was used for 72 Nongxiang base liquor samples to analyze the index correlations. The results suggested that, the use of AHP could effectively analyze the overall quality and the defects of base liquor produced by each working team. The index analytic results based on AHP were consistent with the sensory evaluation results, accordingly, such system could be used as the auxiliary tool for the evaluation of base liquor.However, it still had certain limitations（it could not well calculate the proportioning of each index）. There were positive/negative correlations among the indexes, and the correlation degree of each index was obtained, which was beneficial to index analysis.
出处
《酿酒科技》
2015年第10期70-73,共4页
Liquor-Making Science & Technology
关键词
浓香型白酒
质量评价
层次分析
相关性分析
白酒
Nongxiang Baijiu（liquor）
quality evaluation
AHP
correlation analysis
Baijiu（liquor）
