关键词: 紫甘薯, 废渣, 发酵酒, 模糊综合评判模型

Abstract: The residue of purple sweet potato after pigment extraction was used as the main raw material to produce wine. A fuzzy comprehensive evaluation model was adopted to evaluate the sensory quality of the prepared wine product. The results indicated that fermentation temperature, material-to-liquid ratio, sugar addition amount, fermentation time were key factors during the fermentation process of wine. Orthogonal array design was used to determine optimal fermentation processing parameters. The optimal processing parameters were fermentation temperature of 25 ℃, material-to-liquid ratio of 1:25, sugar addition amount of 22%, and fermentation time of 12 days. Fuzzy comprehensive evaluation showed that the sensory quality for 9 kinds of wine was ordered as follows: 6#＞3#＞5#＞4#＞7#＞9#＞2#＞1#＞ 8#. This evaluation method was accurate and scientific.

Key words: purple sweet potato, residue, fermentation wine, fuzzy comprehensive evaluation model