摘要
不同香型白酒酿造工艺的相互融合、多种酿酒原料及用曲的使用等,在丰富白酒香型与提高酒体品质等方面起到积极作用,白酒多香型组合的发展方向具有积极的现实意义。为明确馥香白酒与浓香白酒的感官评价差异,并建立感官评价指纹图谱,以期为保证产品质量及其品质稳定性、酿酒工艺调整与质量控制等提供依据。本研究采用建立感官评价指纹图谱的方法,对金种子馥香白酒进行感官评价分析。感官评价指纹图谱分析表明,"多粮香、焦香、醇厚感、回味"等感官特征凸显了馥香白酒的"多粮酿造、一口三香"等特点。
The blending of different liquor-making techniques, the use of various liquor-making materials and Daqu play an active role in enriching liquor-flavor and improving liquor-body quality,the development direction of multi-flavor type combination of liquor has positive practical significance. In order to clarify the difference of sensory evaluation between fuxiang liquor and strong liquor, and to establish the fingerprint of sensory evaluation,so as to provide the basis for guaranteeing the quality and stability of the product,adjusting the brewing technology and quality control. In this study, the method of establishing the fingerprint of sensory evaluation was used to analyze the sensory evaluation of jinzhongzi fuxiang liquor. The fsingerprint analysis of sensory evaluation showed that the sensory characteristics of fenghe liquor,such as multi-grain liquor,burnt liquor, mellow liquor and aftertaste, highlighted the characteristics of fuxiang liquor, such as multi-grain liquor,one mouthful and three fragrances.
作者
李娜
程伟
张杰
潘天全
潘大金
巩晓
巩子路
韩旭
LI Na;CHENG Wei;ZHANG Jie;PAN Tian-quan;PAN Da-jin;GONG Xiao;GONG Zi-lu;HAN Xu(Jinzhongzi Distillery Co.,Ltd.,Fuyang Anhui 236023,China;Analysis and Test Center,Jinzhongzi Group Co.,Ltd.,Fuyang Anhui 236018,China)
出处
《食品与发酵科技》
CAS
2021年第1期126-130,共5页
Food and Fermentation Science & Technology
基金
2019年度安徽省科技重大专项(201903a06020054)
2019年度阜阳市第四批高层次创新创业领军人才(程伟)科研补助支持项目(JKY2020-W04)。
关键词
馥香白酒
风味成分
感官评价指纹图谱
fuxiang flavor liquor
flavoring components
fingerprint for sensory evaluation
