摘要
以市场畅销的50款国内外中高档干红葡萄酒为试材,系统分析其感官质量和呈色、呈香、呈味的理化指标,确定了优质干红葡萄酒的感官特点和主要成分含量范围,利用方差分析和多元线性回归分析等确定出了葡萄酒成分与感官质量间的相互关系。优质干红葡萄酒的主要感官特点:香气浓郁、复杂,果香优雅,酒体平衡,单宁细腻、紧致,回味长,特色鲜明;在理化指标上表现为:颜色深且亮艳,酒精度较高,酸度适宜,甘油等含量高,酚类物质及矿质元素含量较丰富。通过统计分析确定了酒精度等14项指标与葡萄酒的感官品质间具有一定相关性,并建立了相应的回归方程,为优质干红葡萄酒的质量控制、预测、区分提供理论指导。
The main physical and chemical indices in 50 domestic and imported high-quality dry red wine were analyzed. The sensory characteristics and the concentration range of the main components of high-quality dry red wine were determined. The relationship between wine composition and sensory quality was investigated by using the analysis of one-way ANOVA and multivariate linear regression. The sensory characteristics of high-quality dry red wine were summarized as： rich and complex aroma, elegant fruity, balanced body, delicate tannin, long aftertaste and distinctive features of grape varieties and so on. Corresponding, the physical and chemical indices were： darker and lighter color, higher alcohol concentration, better acidity, higher glycerol concentration, richer phenolic compounds and mineral elements. According to the results of statistical analysis, the close relationship between 14 indices such as alcohol concentration and wine sensory quality was determined and corresponding regression equations were established to provide theoretical guidance for quality control, prediction, and diflerentiation of high-quality dry red wine.
作者
李记明
姜文广
LI Jiming;JIANG Wenguang(Technology Center,Yantai Changyu Group Co.Ltd./Shandong Provincial Key Laboratory of Wine Microbial Fermentation Technology,Yantai 264001,China)
出处
《中外葡萄与葡萄酒》
2018年第6期18-24,共7页
Sino-Overseas Grapevine & Wine
基金
山东省泰山产业领军人才工程专项经费资助(NO.tscy20150212)
关键词
干红葡萄酒
感官品评
质量评价
理化指标
统计分析
dry red wine
sensory evaluation
quality evaluation
physical and chemical indicators
statistical analysis
