传感器阵列对浓香型白酒发酵中黄水的检测研究

黄水是白酒在固态发酵过程的副产物,含有大量发酵产物,黄水的成分一定程度反映了固态发酵的信息。基于白酒固态发酵只能在线检测温度这一现状,设计了针对白酒副产物黄水的一种传感器阵列检测装置,用于检测黄水的总酸和残余葡萄糖。该传感器阵列由电导率传感器、pH传感器和氧化还原传感器构成。采用主成份分析、判别函数分析印证了传感器数据对不同样品的区分作用,再采用多元线性回归对黄水样品建立了预测模型,结果显示:该传感器阵列装置对黄水的总酸和残余葡萄糖的预测偏差分别为0.39和0.45。

Detection of Yellow Water in the Fermentation of Luzhou-Flavor Liquor by Sensor Array

Yellow water is a by-product of liquor in solid-state fermentation process.It contains a large amount of fermentation products.The composition of yellow water reflects the information of solid-state fermentation to some extent.Based on the current situation that liquor solid-state fermentation can only detect temperature on-line,a sensor array detection device for liquor by-product yellow water was designed to detect the total acid and residual glucose in yellow water was designed to detect the total acid and residual glucose of yellow water.The sensor array is composed of a conductivity sensor,a pH sensor,and a redox sensor.Principal component analysis and discriminant function analysis were used to illustrate the discrimination of sensor data on different samples.Multivariate linear regression was used to establish a prediction model for yellow water samples.The results show that the sensor array device predicts the total acid and residual glucose of yellow water with 0.39 and 0.45 respectively.