应用模糊多属性决策法评定酱香型白酒的感官质量

Application of Fuzzy Multi-attribute Decision Method to Evaluate Sensory Quality of Maotai-flavor Liquor

以酱香型白酒的感官评分标准为基础,应用模糊决策理论对酱香型白酒的感官品评进行研究,以此确定酱香型白酒的最佳工艺条件。结果表明,发酵时间对酒的酱香风格的形成有较大影响;发酵温度、曲料比、曲的配比对酱香酒的品质、酒质的影响明显;麸曲酱香酒的最佳工艺条件为:发酵时间21d,发酵温度20℃,曲料比1∶1.1,白曲∶酵母曲∶细菌曲为4.5∶1∶2。

Fuzzy multi-attribute decision method was applied to evaluate sensory quality of Maotai-flavor liquor on the basis of the sensory evaluation standards of Maotai-flavor liquor to determine the optimum technical conditions for liquor production. The results indicated that fermentation time had great effects on the formation of Maotai-flavor, and fermentation temperature, the ratio of raw materials and starter, and the proportioning of starter had evident influence on liquor quality. The optimum technical contions of Maotai-flavor liquor produced by bran starter were as follows： 21 d fermentation time, fermentation temperature at 20 ℃, the ratio of starter and raw materials as 1：1.1, and the ratio of white starter and yeast starter and bacteria starter was 4.5：1：2. （Tran. by YUE Yang）