Du, H.F., Dong, A.J., Nie, Z.Q., et al. (2015) Solid-State Fermentation Process of Shanxi Old Vinegar and Prediction of Main Organic Acids by Electronic Tongue. Food and Fermentation Industry, 41, 196-201.

has been cited by the following article:

• TITLE: Analysis of Yellow Water in Liquor Fermentation with Sensor Array

  AUTHORS: Bo Chen, Yi Yao, Haijiao Luo

  KEYWORDS: Yellow Water, Sensor Array, PCA, Multiple Linear Regression, Liquor

  JOURNAL NAME: Journal of Sensor Technology, Vol.9 No.1, January 7, 2019

  ABSTRACT: Yellow water is a by-product of liquor in the solid state fermentation process, and contains a large amount of nutrients, such as acids, esters, alcohols and aldehydes produced by fermentation. The components in the yellow water reflect the fermentation information to a certain extent, so the fermentation process can be monitored by detecting the yellow water component online. A sensor array detection device is designed for detecting yellow water. In addition, chemical titration is used to obtain data such as acidity, reducing sugar and starch of yellow water. Principal component analysis and discriminant function analysis were performed on the data; and a multivariate linear regression was used to establish a prediction model for the data. The results showed that the prediction bias for acidity and alcohol was small, 0.39 and 0.43, respectively.