【摘要】 为了完善白酒的质量评价体系,通过测定76个白酒样本的理化特性,在此基础上,将所测各项理化指标与通过专家品评获得的香气品质指标进行相关性分析。结果显示,理化指标中总酸与白酒香气强度、香气协调性呈正相关,相关性最强。分析发现,化学指标(总酸、总酯)对白酒的香气品质的影响比较大,物理指标(白利糖度、电导率和黏度)对白酒香气品质影响很小。更多还原

【Abstract】 Seventy-six liquor samples including 49 brands of Luzhou-flavor liquor, 7 brands of Maotai-flavor liquor, 10 brands of Fen-flavor liquor, 6 brands of rice-flavor liquor and 3 brands of Dong-flavor liquor were analyzed for physicochemical properties to evaluate the correlations between them and aroma quality assessed by 10 professional sommeliers. Total acid content exhibited a positive correlation with aroma intensity or harmony and the correlation was the strongest among the 5 physicochemical parameters tested. Some chemical parameters like total acid and total ester contents made a big difference to the aroma quality of liquor. Little effects of some physical parameters like Brix, electrical conductivity and viscosity on the aroma quality of liquor were observed.更多还原