Construction of the Model for Predicting the Freezing Point of Hong Qu Glutinous Rice Wine

LIANG Zhang-cheng; LIU Shu-mei; HE Zhi-gang; LIN Xiao-zi; LI Wei-xin

doi:10.19303/j.issn.1008-0384.2014.07.017

Volume 29 Issue 7

Jul. 2014

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Article Navigation > Fujian Journal of Agricultural Sciences > 2014 > 29(7): 688-690

LIANG Zhang-cheng, LIU Shu-mei, HE Zhi-gang, LIN Xiao-zi, LI Wei-xin. Construction of the Model for Predicting the Freezing Point of Hong Qu Glutinous Rice Wine[J]. Fujian Journal of Agricultural Sciences, 2014, 29(7): 688-690. doi: 10.19303/j.issn.1008-0384.2014.07.017

Citation:

LIANG Zhang-cheng, LIU Shu-mei, HE Zhi-gang, LIN Xiao-zi, LI Wei-xin. Construction of the Model for Predicting the Freezing Point of Hong Qu Glutinous Rice Wine[J]. Fujian Journal of Agricultural Sciences, 2014, 29(7): 688-690. doi: 10.19303/j.issn.1008-0384.2014.07.017

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Construction of the Model for Predicting the Freezing Point of Hong Qu Glutinous Rice Wine

doi: 10.19303/j.issn.1008-0384.2014.07.017

1. Fujian Key Laboratory of Agricultural Product (Food) Processing,Fujian Academy of Agricultural Sciences;
2. Institute of Agricultural Engineering Technology,Fujian Academy of Agricultural Sciences;
3. Food Science College,Fujian Agriculture and Forestry University

Received Date: 2014-04-12
Publish Date: 2014-07-18

Abstract

Abstract

For choosing the optimum cold treatment temperature of Hong Qu glutinous rice wine, the correlation of the physical and chemical indices with the freezing point of 19 kinds of Hong Qu glutinous rice wine samples from Fujian was studied, and a mathematical model was established to predict the freezing point.Extremely significant negative correlation was found between the alcohol, the total sugar content and the freezing point (P <0.01) , while no significant correlation between non-sugar soluble solids content, total acid content and the freezing point (P>0.05) .The model "Y=0.6161-0.9778 X1-0.1241 X2" was established and the alcohol (X1) and the total sugar content (X2) could be used to predict the rice wine's freezing point (Y) .The regression equation was extremely significant (P<0.01) and its fitting ratio was higher than 92%.
- Hong Qu glutinous rice wine,
- freezing point,
- model

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References(11)

References

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