基于模糊综合评判的苹果酒酵母优选技术研究

Selecting excellent yeast for high quality cider yeast based on fuzzy comprehensive evaluation

为解决传统优选酿酒酵母方法——感官品评法的缺陷,以8株不同的酵母为试材,利用顶空法固相微萃取与气相色谱质谱联用(HS-SPM E-GC-M S)鉴定了各自发酵所得苹果酒挥发性香气的主要成分;选取了对苹果酒总体香气质量贡献较大的7种高级醇类和6种酯类,并以2-辛醇为内标,测定了它们各自的含量,并构建了高级醇类和酯类的模糊综合评判隶属函数模型;结合感官品评,构建了感官得分的隶属函数模型;然后利用模糊综合评判法优选出了F 14为最优苹果酒酿造酵母。结果表明本文提出的模糊综合评判法比传统的感官品评法具有优越性、客观性,能较全面的利用酒样信息。

In this paper, for resolving the flaws authors presented a new approach to solving th different yeast strains commonly used in the cid showed in the conventionally used sensory evaluation method, the e problem of selecting proper and excellent cider yeast. The eight er industry were selected for this experiment. The sensory evaluations of different ciders, which were fermented by the yeasts, were done first , then their aroma compounds were identified by the Headspace-Solid phase microextraction-Gas Chromatography-Mass Spectrometry, and their contents were determined using quantitative standards with known amounts of target compounds and internal standards. A model of Fuzzy Comprehensive Evaluation was established and was used to assess and rank the cidermaking attributes of all eight yeast strains. F14 was selected out of eight yeasts for the best cider by Fuzzy Comprehensive Evaluation Method. The results indicate that the method in this paper uses more cider sample information and it is more accurate and more objective than conventional methods.