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.