葡萄酒感官质量评价及其理化因子分析  

Sensory Quality Evaluation and Physicochemical Factor Analysis of Wines

作　　者：张志然 王恩辉 李兴元 许程 夏磊 ZHANG Zhiran;WANG Enhui;LI Xingyuan;XU Cheng;XIA Lei(Yantai Standard Measurement Inspection Center,Yantai 264003,China;National Wine,Baijiu and Liquor Product Quality Supervision and Inspection Center,Yantai 264003,China)

机构地区：[1]烟台市标准计量检验检测中心,山东烟台264003 [2]国家葡萄酒及白酒、露酒产品质量检验中心,山东烟台264003

出　　处：《现代食品》2022年第7期202-206,共5页Modern Food

摘　　要：我国葡萄酒企业尚未形成统一的感官质量分级体系,使消费者无法直观辨别产品质量的好坏。以往感官质量评价多注重于直观感受描述而忽略其背后理化因子的相关性,无法帮助企业进行产品质量提升。本文通过对比不同葡萄酒产品感官评品数据与挥发酸、二氧化硫、甘油以及花青素含量这些理化因子的关联性,发现过高的挥发酸、二氧化硫可以在一定程度影响葡萄酒产品的感官评价,为鉴别葡萄酒质量高低,以及产品质量升级提供数据支撑。Wines enterprises haven't formed a unified sensory quality grading system in our country,which makes consumers unable to intuitively distinguish the quality of products consumers can’t intuitively distinguish the quality of products.In the past,sensory quality evaluation focused on the description of intuitive feelings and ignored the correlation of physicochemical factors,which could not help enterprises improve product quality.This paper compares the correlation between sensory evaluation data and physicochemical factors such as volatile acid,sulfur dioxide,glycerol and anthocyanin content in different wine products.The results show excessive volatile acid and sulfur dioxide can affect the sensory evaluation of wine products which can not only comprehensively identify the quality of wine,but also provide data support for product quality upgrading.

关 键 词：葡萄酒 感官质量 理化因子 相关性分析 

分 类 号：TS262.6[轻工技术与工程—发酵工程]