红曲黄酒冰点的预测模型构建

Construction of the Model for Predicting the Freezing Point of Hong Qu Glutinous Rice Wine

通过分析19种福建红曲黄酒样品主要理化指标与冰点的相关性,建立红曲黄酒冰点预测数学模型。结果表明:黄酒酒精度、总糖含量对黄酒冰点的影响均为极显著负相关(P<0.01),而非糖可溶性固形物含量、总酸含量对黄酒冰点的影响不显著(P>0.05)。建立的黄酒酒精度X1(%)、总糖含量X2(g·L-1)与黄酒冰点(Y)之间关系的数学模型为:Y=0.6161-0.9778 X1-0.1241 X2。模型达极显著(P<0.01),拟合效果达92%以上。

For choosing the optimum cold treatment temperature of Hong Qu glutinous rice wine ,the correlation of the physical and chemical indices with the freezing point of 19 kinds of Hong Qu glutinous rice wine samples from Fujian was studied ,and a mathematical model was established to predict the freezing point .Extremely significant negative correlation was found between the alcohol ,the total sugar content and the freezing point （P 〈0.01） ,while no significant correlation between non-sugar soluble solids content , total acid content and the freezing point （P〉0.05）.Themodel＂ Y=0.6161-0.9778X1 -0.1241X2＂wasestablishedandthealcohol （X1） andthetotalsugar content （X2 ） could be used to predict the rice wine＇s freezing point （Y ） . The regression equation was extremely significant （P〈0.01） and its fitting ratio was higher than 92% .