Fuzzy Synthetic Evaluation on <i>Monascus</i> for Rice Wine Brewery

SU Hao; LIANG Zhang-cheng; HE Zhi-gang; LIN Xiao-zi; LI Wei-xin

doi:10.19303/j.issn.1008-0384.2018.08.015

Volume 33 Issue 8

Mar. 2019

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Fujian Journal of Agricultural Sciences > 2018 > 33(8): 859-864. > DOI: 10.19303/j.issn.1008-0384.2018.08.015

SU Hao, LIANG Zhang-cheng, HE Zhi-gang, LIN Xiao-zi, LI Wei-xin. Fuzzy Synthetic Evaluation on Monascus for Rice Wine Brewery[J]. Fujian Journal of Agricultural Sciences, 2018, 33(8): 859-864. DOI: 10.19303/j.issn.1008-0384.2018.08.015

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Fuzzy Synthetic Evaluation on Monascus for Rice Wine Brewery

SU Hao^{1, 2,},
LIANG Zhang-cheng^{1, 2},
HE Zhi-gang^{1, 2},
LIN Xiao-zi^{1, 2, ,},
LI Wei-xin^{1, 2}

1.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China
2.
Fujian Key Laboratory of Agricultural Products(Food) Processing, Fuzhou, Fujian 350003, China

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Received Date: May 26, 2018
Revised Date: July 21, 2018

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Abstract

The fuzzy synthetic evaluation method was applied to determine the sensory quality of the Hongqu rice wine brewed with Monascus sp. The appearance, aroma, taste, and characteristics of the wines were the criteria used in classifying them into 5 grades, i.e., superior, fine, qualified, unqualified, and inferior. The M (·, +) operator was selected to establish the fuzzy synthetic evaluation index and model. According to the degree of association based on the weighted ranks, 12 Hongqu rice wines were judged to be in the fine grade, 18 in the qualified grade, and 2 as unqualified. Total acid content in the wine was found to be a critical element affecting the sensory quality. The applied evaluation method was considered a scientific and reliable tool in producing quality Hongqu rice wine.
- fuzzy synthesis evaluation,
- Hongqu rice wine,
- sensory evaluation

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