进口干红葡萄酒的感官质量与价位的关联分析  

Correlation of Sensory Characteristics and Price of Imported Dry Red Wines

作　　者：李伟[1,2] 廉政[1] 严斌[2] 陶永胜[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]中粮华夏长城葡萄酒有限公司,河北昌黎066600

出　　处：《食品科学技术学报》2015年第3期49-55,共7页Journal of Food Science and Technology

基　　金：国家"十二五"科技支撑计划项目(2012BAD31B07)

摘　　要：感官量化分析进口干红葡萄酒的感官特征,旨在筛选影响中国市场上不同价位进口干红葡萄酒产品的感官特征。实验采集上海葡萄酒市场上价格为100 ~600元且销量较好的9款进口干红葡萄酒样品,进行感官量化品评。品评小组由30名经过葡萄酒风味标准物质训练的学生组成,感官分析过程中要求其对所感知的感官特征用5点标度法进行量化,某一特征的最终量化值是词汇使用频率和强度率的几何平均数。量化数据的主成分分析（PCA）筛选出23种对葡萄酒感官质量贡献显著的感官特征,偏最小二乘回归（PLSR）用12种感官特征拟合出供试酒样的整体质量。结果表明,在100 ~600元价位的进口干红葡萄酒在感官特征上表现出差异,其整体质量与价格正相关,可用部分感官特征回归拟合葡萄酒的整体质量。The sensory evaluation of imported dry red wines aims at selecting the characteristics that influence the ultimate sensory quality. Well-selling wine samples belonging to the price category of 100-600 $ were selected randomly from the imported wine market of Shanghai. The 30 trained panelists of wine-tasting group were asked to quantify the sensory characteristics by five-point scale and then grade the overall sensory quality. The value of each sensory character was the geometrical mean of its frequency and intensity. Principal component analysis（ PCA） showed twenty-three sensory characteristics were significantly contributed to sensory quality. And the overall quality could be satisfactorily explained by the partial least square regression（ PLSR） model with twelve important characteristics. The results showed that there were characteristics differences among sample wines. The wine overall quality was related with the price positively,and the overall quality could be regressed with some sensory characteristics.

关 键 词：感官分析 干红葡萄酒 价格 主成分分析 偏最小二乘回归 

分 类 号：TS262.6[轻工技术与工程—发酵工程]