近红外光谱技术快速检测黄酒的前发酵过程中总酸含量

黄酒是我国最古老的独有酒种，其生产原料来源广，生产工序复杂等因素对黄酒的质量有很大的影响。目前黄酒生产过程中还存在着利用生产经验来判断某段工序是否可以结束的情况，为了探索快速检测黄酒生产过程中各段工序的各项指标的含量的方法，取代人工判别前发酵终点来更准确的控制黄酒的质量，利用近红外光谱仪对黄酒生产过程中前发酵工段所得样品进行扫描，对其光谱进行预处理和波段选择，并结合偏最小二乘法 (PLS)建立各工段快速无损检测方法。最终得到了较高的决定系数R为0.9348，RMSECV值为0.118的模型。结果表明，黄酒前发酵过程选取的总酸含量所建立的模型能很好的用来进行快速检测。运用这些模型对验证集样品进行预测并统计分析，可知预测值与真实值之间无显著差异。本研究为黄酒生产过程的控制提供了方法基础。

Rapid determination of total acid content in pre-fermentation process of rice wine by near infrared spectroscopy

Objective To establish a method for the rapid determination of total acid content in pre-fermentation process of rice wine by near infrared spectroscopy (NIR). Methods The samples obtained from the pre-fermentation section of yellow rice wine production were scanned by near infrared spectrometry, the spectrum was preprocessed and the wave bands were selected. A rapid nondestructive detection method for each section was established based on partial least squares (PLS). Results The coefficient of determination R of the established model was 0.9348, and the root mean square difference of cross-validation was 0.118. The validation set samples were predicted and analyzed statistically, there was no significant difference between the predicted value and the true value(P>0.05). Conclusion The established model has high accuracy and is suitable for the rapid determination of total acid content in the pre-fermentation process of yellow rice wine.