基于模糊综合评判的红曲黄酒风味分析

doi:10.19303/j.issn.1008-0384.2018.08.015

福建农业学报 ›› 2018, Vol. 33 ›› Issue (8): 859-864.doi: 10.19303/j.issn.1008-0384.2018.08.015

• 食品科学 • 上一篇

基于模糊综合评判的红曲黄酒风味分析

苏昊^1,2, 梁璋成^1,2, 何志刚^1,2, 林晓姿^1,2, 李维新^1,2

1. 福建省农业科学院农业工程技术研究所, 福建福州 350003;
2. 福建省农产品(食品)加工重点实验室, 福建福州 350003

收稿日期:2018-05-27 修回日期:2018-07-22 发布日期:2019-03-29
通讯作者: 林晓姿(1975-),女,研究员,研究方向:农产品贮藏与加工(E-mail:njgzx@163.com) E-mail:njgzx@163.com
作者简介:苏昊(1984-),男,博士研究生,助理研究员,研究方向:食品微生物资源(E-mail:njgzx@163.com)
基金资助:
福建省自然科学基金项目（2016J01124）；福建省科技计划项目——省属公益类科研院所基本科研专项（2015R1015-13、2016R1014-4）

Fuzzy Synthetic Evaluation on Monascus for Rice Wine Brewery

SU Hao^1,2, LIANG Zhang-cheng^1,2, HE Zhi-gang^1,2, LIN Xiao-zi^1,2, LI Wei-xin^1,2

1. Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China;
2. Fujian Key Laboratory of Agricultural Products(Food) Processing, Fuzhou, Fujian 350003, China

Received:2018-05-27 Revised:2018-07-22 Published:2019-03-29

摘要/Abstract

摘要： 本研究建立红曲黄酒感官风味的模糊综合评价法，为红曲黄酒感官品质评定提供可靠评价方法。以32份红曲黄酒基酒为对象，以外观、香气、口味、风格为感官指标论域，给定优、优良、合格、不合格、劣质5个评语等级论域，选择M （·，+）运算子建立模糊综合评价指标体系和评价模型，根据隶属度采用秩加权平均原则进行综合评价。结果表明，32份红曲黄酒基酒中，优良、合格和不合格的分别有12份、18份和2份，总酸是影响红曲黄酒感官的重要因子，感官模糊综合评价是指导红曲黄酒优质生产的科学可靠方法。

关键词: 模糊综合评价, 红曲黄酒, 感官品评

Abstract: The fuzzy synthetic evaluation method was applied to determine the sensory quality of the Hongqu rice wine brewed with Monascus sp. The appearance, aroma, taste, and characteristics of the wines were the criteria used in classifying them into 5 grades, i.e., superior, fine, qualified, unqualified, and inferior. The M (·, +) operator was selected to establish the fuzzy synthetic evaluation index and model. According to the degree of association based on the weighted ranks, 12 Hongqu rice wines were judged to be in the fine grade, 18 in the qualified grade, and 2 as unqualified. Total acid content in the wine was found to be a critical element affecting the sensory quality. The applied evaluation method was considered a scientific and reliable tool in producing quality Hongqu rice wine.

Key words: fuzzy synthesis evaluation, Hongqu rice wine, sensory evaluation

中图分类号:

TS262.4

苏昊, 梁璋成, 何志刚, 林晓姿, 李维新. 基于模糊综合评判的红曲黄酒风味分析[J]. 福建农业学报, 2018, 33(8): 859-864.

SU Hao, LIANG Zhang-cheng, HE Zhi-gang, LIN Xiao-zi, LI Wei-xin. Fuzzy Synthetic Evaluation on Monascus for Rice Wine Brewery[J]. Fujian Journal of Agricultural Sciences, 2018, 33(8): 859-864.

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基于模糊综合评判的红曲黄酒风味分析

Fuzzy Synthetic Evaluation on Monascus for Rice Wine Brewery

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