不同发酵阶段红曲黄酒滋味品质变化的比较研究

Comparative study on the taste profile characterization of red-kojic rice wine in different fermentation time

采用电子舌技术和多变量统计学方法相结合的手段,对不同发酵阶段红曲黄酒的滋味品质进行了评价.结果表明,发酵过程中红曲黄酒的基本味均会发生显著的变化,其中发酵0～3 d时其变化最为明显.通过非线性多维标度分析和聚类分析发现,按照滋味整体结构相似性的大小可将其发酵过程划分为0～3 d,3～9 d和9～15d三个阶段.通过多元方差分析发现发酵3～8 d和9～15d的红曲黄酒其滋味品质整体结构存在显著差异,使用冗余分析进一步分析发现该差异是由于鲜味、丰度（鲜味回味）以及涩味等三个指标导致的.由此可见,发酵3～9 d可能是红曲黄酒滋味品质形成的关键阶段.

The taste profile characterizations of red-kojic rice wine in different fermentation period were studied by electronic tongue and multivariate statistics. Results indicated that there were significant changes of basic taste of red-kojic rice wine in different fermentation time, especially during 0-3 d. Through nonlinear multidimensional scaling and cluster analysis, the fermentation process ofred-kojic rice wine could divided into three stages based on the taste profile similarity, namely 0-3 d, 3-9 d and 9-15 d. Multivariate analysis of variance showed that there was significant difference in the taste profile characterization of red-kojic rice wine fermented at 3-8 d and 9-15 d. Meanwhile, umami, richness, and astringency were identified by redundancy analysis as key variables significantly associated with the taste profile difference. Thus, it can be concluded that fermentation period of 3-9 d was probably a key state for taste profile formation.