The invention belongs to the technical field of
wine brewing, and particularly relates to a quality evaluation method and
system for strong-
flavor distiller's
yeast. The quality evaluation method is characterized by comprising the following steps: selecting a whole block of distiller's
yeast from a strong-
flavor finished distiller's
yeast store, carrying out sensory quality evaluation, and determining the finished distiller's yeast with qualified sensory evaluation by seven indicators, namely the acidity, the
moisture, the volume weight of the distiller's yeast block, the liquor-producing power, the esterifying power, the
amino acid nitrogen and the
starch conversion ratio; carrying out analysis and computation on the seven physical, chemical and biochemical indicators of the distiller's yeast sample by virtue of a
principal component analysis method of SPSS13.0; selecting a few of previous principal components, determining the weights through the information proportion of various components, building a comprehensive evaluation model for the distiller's yeast quality, and then calculating quality characterization values F of each distiller's yeast through
matlab software; carrying out clustering analysis on the values F, and then dividing the distiller's yeast quality into four grades. According to the method and the
system, human disturbance factors are reduced; the method and the
system are objective, scientific, simple and convenient to use, high in
operability and accurate.