浓香型基酒主要香味成分快速测定方法的研究

Study on Rapid Determination Method of Main Aroma Components in Luzhou-flavour Base Wine

在白酒的摘酒、分类及储存过程中严格执行量质摘酒、分级贮存的准则,基酒在入库前都要进行取样、理化检测和口感品评,所以大量的入库基酒检测给分析人员带来很大的压力。充分利用近红外快速、多组分同时检测的特点,开发了仅需扫描一次光谱,便可进行浓香型基酒主要香味成分的近红外定量分析技术。本研究所建模型预测结果经与传统分析方法检测结果比较,分析准确度能满足生产实际的需求,显著提高了分析速度、节约人力物力,而且与传统分析方法相比降低了对日常操作人员的技术要求。

Liquor in the wine-picking,classification and storage process to strictly enforce the quality of wine,grading storage criteria,the basis of wine in the storage before the sampling,physical and chemical testing and taste evaluation,so a large number of storage base wine detection to the analyst brought great pressure.This paper makes full use of the characteristics of near-infrared fast and multi-component simultaneous detection,and develops a near-infrared quantitative analysis technique for the main aroma components of Luzhou-flavour base wine by scanning only one time spectrum.Compared with the traditional analysis method,the model prediction results can meet the demand of production,improve the analysis speed,save the manpower and material resources,and reduce the technical requirements of the daily operation personnel compared with the traditional analysis method.