| 不同烘烤度橡木片陈酿葡萄酒的电子鼻快速区分 |
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| 引用本文： | 薛婷,岳进,邓云,赵艳云,陈懿,帕提古力·麦麦提.不同烘烤度橡木片陈酿葡萄酒的电子鼻快速区分[J].上海交通大学学报(农业科学版),2014(3):45-50. |
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| 作者姓名： | 薛婷 岳进 邓云 赵艳云 陈懿 帕提古力·麦麦提 |
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| 作者单位： | [1] 上海交通大学农业与生物学院,上海200240; [2] 贵州民族学院化学与环境科学学院,贵阳550025 |
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| 基金项目： | 上海市科委项目（11DZ2210800） |
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| 摘 要： | 采用电子鼻技术对不同烘烤度橡木片陈酿的葡萄酒进行检测,优化电子鼻传感器,并使用PCA(主成分分析)和LDA(线性判别分析)两种模式对优化信息进行分析。结果表明,两种分析模式均可显著区分经橡木片陈酿的葡萄酒与未经陈酿的原酒。在葡萄酒陈酿第22天前,LDA能够将不同烘烤度橡木片陈酿的葡萄酒明显区分开,LDA-DI均大于80%(陈酿第9天和第15天出现波动)。在葡萄酒陈酿26d左右,其陈酿接近完成,此时LDA依然能对其进行一定程度区分,LDA-DI值为-0.2%,总之,LDA-DI值均高于PCA-DI值。实验表明,电子鼻可以准确、高效地鉴别葡萄酒陈酿与否并可对不同陈酿工艺作出区分,为葡萄酒品质快速鉴定提供有力依据。此外,相较于PCA法,LDA法区分效果更好。
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| 关 键 词： | 电子鼻 葡萄酒 橡木片 烘烤程度 |
| 收稿时间： | 2013/5/21 0:00:00 |
Rapid Identification of Red Wine Aged with Different Toasting Oak Chips by Electronic Nose |
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| Institution: | XUE Ting , YUE Jin, DENG gun, ZHAO gan-jun , CHEN Yi, PA TIGULI · maimaiti (1. School of Agriculture and Biology, Shanghai Jiaotong University, Shanghai 200240, China; 2. Chemistry and Environmental Science College; Guizhou University for Nationalities, Guiyang 550025, China) |
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| Abstract: | In this study,the detection of wine samples aged with different toasting oak chips was performed by electronic nose system. The data were analyzed with two pattern recognition methods. PCA（Principle Component Analysis） and LDA（Linear Discrimination Analysis）. The results showed that wine aged with oak chip differed greatly from the raw wine. LDA can differentiate wine aged with different toasting oak chips within 22 days clearly. Wine finished its aging process at about 26th day and LDA can still distinguish wine at this moment. LDA was better than PCA for the identification of wine samples. The study provided a reliable basis for the rapid authenticating of wine. |
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| Keywords: | e-nose wine oak chip toasted degree |
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