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A study on wine sensory evaluation by the statistical analysis method

Author

Listed:
  • Gang-Ling Hou

    (College of Aerospace and Civil Engineering, Harbin Engineering University, Harbin, P.R. China)

  • Bin Ge

    (College of Mathematical Sciences, Harbin Engineering University, Harbin, P.R. China)

  • Liang-Liang Sun

    (College of Mathematical Sciences, Harbin Engineering University, Harbin, P.R. China)

  • Kai-Xin Xing

    (College of Mathematical Sciences, Harbin Engineering University, Harbin, P.R. China)

Abstract

In this paper, we construct a rating credibility model of red wine by the Analytic Hierarchy Process, achieve the classification of red grapes through the evaluation results of red wine and cluster analysis method and analyze the correlation of the physical and chemical indicators between red grapes and red wine. Thus, the paper demonstrates that aromatic substances play an important role in the quality of red wine, so we cannot evaluate the quality of wine only by the physical and chemical indicators of wine grapes and wine.

Suggested Citation

  • Gang-Ling Hou & Bin Ge & Liang-Liang Sun & Kai-Xin Xing, 2020. "A study on wine sensory evaluation by the statistical analysis method," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(1), pages 1-10.
    • Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:438-2017-cjfs
    DOI: 10.17221/438/2017-CJFS
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