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葡萄酒感官评价结果的统计分析方法研究

发表时间:2015-07-15  浏览量:1801  下载量:674
全部作者: 孙亮亮,葛斌
作者单位: 哈尔滨工程大学理学院
摘 要: 根据酿酒葡萄、葡萄酒的理化指标和芳香物质对葡萄酒的质量作出评价。首先,运用层次分析法(analytic hierarchy process,AHP)构建红葡萄酒的评分可信度模型;其次,通过红葡萄酒的评价结果结合聚类分析法实现对红葡萄的分级;再次,分析红葡萄和红葡萄酒理化指标之间关联性;最后,使用累计贡献率函数,说明了芳香物质对红葡萄酒质量的影响起着重要作用,不能仅通过酿酒葡萄和葡萄酒的理化指标评价葡萄酒的质量。
关 键 词: 应用数学;层次分析法;聚类分析法;评分可信度;感官评价
Title: Study on wine sensory evaluation by the statistical analysis method
Author: SUN Liangliang, GE Bin
Organization: College of Science, Harbin Engineering University
Abstract: In this paper, the quality of wine is evaluated by studying on its aromatic substances and the physical and chemical indicators of wine grapes and wine. Firstly, a rating credibility model of red wine is constructed by the analytic hierarchy process (AHP). Secondly, the classification of red grapes is achieved through the evaluation results of red wine and cluster analysis method. Thirdly, the correlation of the physical and chemical indicators between red grapes and red wine is analyzed. Finally, it is demonstrated that aromatic substances play an important role in the quality of red wine. Thus, the quality of the wine can not be evaluated only by the physical and chemical indicators of wine grapes and wine.
Key words: applied mathematics; analytic hierarchy process; cluster analysis; rating credibility; sensory evaluation
发表期数: 2015年7月第13期
引用格式: 孙亮亮,葛斌. 葡萄酒感官评价结果的统计分析方法研究[J]. 中国科技论文在线精品论文,2015,8(13):1374-1382.
 
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