基于主成分和聚类分析的不同品种贵州禾酿酒适宜性品质评价

为探讨不同品种贵州禾酿酒适宜性，并建立其评价体系。本试验选取88个不同品种的贵州禾原料酿造白酒，并对其品质指标进行测定分析，研究不同品种贵州禾酿造白酒各项品质指标之间的差异性。同时，采用主成分分析法、二维排序法和聚类分析法对贵州禾酿酒适宜性进行综合性评价并建立贵州禾酿酒品质评价模型。结果表明，不同品种贵州禾酿造白酒各项品质指标之间均存在差异性（P<0.05），且品质指标间变异系数各不相同，说明不同品种贵州禾酿造的白酒品质性状呈现不同程度的变化。由主成分分析发现，不同品种贵州禾酿酒适宜性品质评价指标可用3个主成分表示，其累积方差贡献率为76.349%。同时，结合二维排序分析和聚类分析结果可知，pH、总酸、总酯、总醛、出酒率和酒精度这6个品质指标可作为综合评价贵州禾酿酒适宜性的关键性指标；此外，可将88个不同品种贵州禾分为4类，第Ⅰ类贵州禾品种（16个）酿酒品质相对较佳，第Ⅱ类贵州禾品种（23个）适宜作为低度酒的酿造，第Ⅲ类贵州禾品种（48个）酿酒品质相对较差，‘牛芒禾’单独聚为第Ⅳ类，其酿酒品质最差，不适合作为白酒酿造的原料。本研究结果可为不同品种贵州禾酿酒的品质评价提供参考，并为...

Evaluation of Brewing Suitability Quality of Different Guizhou He Varieties Based on Principal Component Analysis and Cluster Analysis

In order to explore the suitability of Baijiu made from different Guizhou He varieties and establish its evaluation system. The 88 Guizhou He varieties were selected to brew the Baijiu, and their quality indexes were determined and analyzed to investigate the difference of quality indexes of Baijiu made from different Guizhou He varieties. At the same time, the brewing suitability quality of different Guizhou He varieties was comprehensively evaluated by principal component analysis, a two-dimensional analysis and cluster analysis, and the quality evaluation model of which was established. The results showed that there were significant differences in quality indexes of Baijiu made from different varieties of Guizhou He (P<0.05), and the coefficient of variation of the quality indexes were different, indicating that Baijiu made from different varieties of Guizhou He presented variation between different quality attributes. The principal component analysis showed?that three?principal?components?represented?the quality?indicators among brewing suitability of Baijiu made from different varieties of Guizhou He, making 76.349% cumulative contribution to the total variance. Meanwhile, combined with the results of a two-dimensional analysis and the cluster analysis, six quality indexes including the pH, total acid, total ester, total aldehyde, liquor yield and alcoholic strength were sufficient to evaluate the suitability of Baijiu made from Guizhou He by different cultivars. In addition, the 88 different varieties of Guizhou He were divided into four categories, the first group contains 16 different varieties of Guizhou He, and its brewing quality was relatively better, the second group Guizhou He by 23 different cultivars, which was suitable for brewing the low-alcohol Baijiu, the third group Guizhou He by 48 different cultivars was relatively poor in brewing quality. 'Niumanghe' alone belongs to the fourth group which had the worst brewing quality, and was not suitable for brewing the Baijiu as the raw materials. The results of this study could provide reference for the quality evaluation among adaptability of Baijiu brewed from Guizhou He by different cultivars, and provide theoretical basis for the breeding of high quality Guizhou He varieties for brewing the Baijiu, and the development and utilization of the germplasm resources of Guizhou He.