原料种类对米酒滋味品质影响的研究

Effect of raw materials on taste quality of rice wine

分别采集了籼糯米、粳糯米和大米样品各5个,在同一发酵条件进行了米酒的酿造,并采用电子舌技术和多变量统计学方法相结合的手段,对米酒样品的滋味品质进行了评价分析。通过主成分分析、聚类分析和多元方差分析发现以籼糯米和粳糯米为原料酿造的米酒其滋味品质差异不显著,而两者与以大米为原料酿造的米酒滋味品质存在显著差异(P<0.05)。通过冗余分析发现该差异是由于酸味、涩味和后味A(涩的回味)3个指标造成的。通过方差分析发现,以大米为原料酿造的米酒其酸味和涩味要显著偏高(P<0.05)。由此可见,以糯米为原料酿造的米酒其滋味品质要优于以大米为原料酿造的米酒。

Each five samples of three varieties of long-grain rice, japonica rice and milled rice were collected, and the taste quality of rice wine which fermented under the same condition were studied by electronic tongue and multivariate statistics. Principal component analysis, cluster analysis and multivariate analysis of variance showed that there were no significant differences in basic taste and aftertaste among rice wine fermented by long-grain rice and japonica rice, and these two samples indicated significant differences with the rice wine fermented by milled rice. Meanwhile, sourness, astringent, and aftertaste A were identified by redundancy analysis as key variables that significantly associated with the taste profile differ- ence （P〈0.05）, sourness and astringent in the wine fermented by milled rice were significantly higher （P〈0.05）. Thus, it can be concluded that the rice wine fermented by long-grain rice and japonica rice had better taste quality than milled rice.