应用电子舌检测白酒发酵过程黄水的成分

Application of Electronic Tongue in Detecting the Components of Yel ow Water from Liquor Fermentation Process

黄水是固态发酵浓香型白酒过程中产生的一种棕黄色、黏稠的浑浊液体。黄水中含有大量的酸、酯、醛、醇类等物质以及有益发酵的微生物群,是一种极富有生产价值和参考意义的发酵副产物。试验利用电子舌的传感器驰豫特性,对黄水进行DFA分析,并通过BP神经网络对传感器数据进行建模,得到了一种快速检测黄水中酒精度、酸度、还原糖、残余淀粉的方法。

Yellow water is brown-yellow, viscous, hazy liquid, which is produced during the solid-state fermentation of liquor. Yellow water contains a large number of acids and esters, aldehydes, alcohols and other substances as well as the beneficial fermentation of micro-organisms, and it is a highly productive production by-product. In this paper, the yellow water was analyzed by using the sensor relaxation characteristics of the electronic tongue through DFA, and BP neural network was used to model the sensor data to obtain a method for detecting alcohol, acidity, reducing sugar and residual starch in yellow water.