不同烘烤度橡木片陈酿葡萄酒的电子鼻快速区分

Rapid Identification of Red Wine Aged with Different Toasting Oak Chips by Electronic Nose

采用电子鼻技术对不同烘烤度橡木片陈酿的葡萄酒进行检测,优化电子鼻传感器,并使用PCA(主成分分析)和LDA(线性判别分析)两种模式对优化信息进行分析。结果表明,两种分析模式均可显著区分经橡木片陈酿的葡萄酒与未经陈酿的原酒。在葡萄酒陈酿第22天前,LDA能够将不同烘烤度橡木片陈酿的葡萄酒明显区分开,LDA-DI均大于80%(陈酿第9天和第15天出现波动)。在葡萄酒陈酿26d左右,其陈酿接近完成,此时LDA依然能对其进行一定程度区分,LDA-DI值为-0.2%,总之,LDA-DI值均高于PCA-DI值。实验表明,电子鼻可以准确、高效地鉴别葡萄酒陈酿与否并可对不同陈酿工艺作出区分,为葡萄酒品质快速鉴定提供有力依据。此外,相较于PCA法,LDA法区分效果更好。

In this study,the detection of wine samples aged with different toasting oak chips was performed by electronic nose system. The data were analyzed with two pattern recognition methods. PCA（Principle Component Analysis） and LDA（Linear Discrimination Analysis）. The results showed that wine aged with oak chip differed greatly from the raw wine. LDA can differentiate wine aged with different toasting oak chips within 22 days clearly. Wine finished its aging process at about 26th day and LDA can still distinguish wine at this moment. LDA was better than PCA for the identification of wine samples. The study provided a reliable basis for the rapid authenticating of wine.