新疆酿酒葡萄加工品质评价指标体系的建立

Selection of indexes for evaluating fruit table quality on wine grape in Xinjiang

为确定新疆酿酒葡萄加工评价指标,分析、测定了新疆地区种植的19个酿酒葡萄品种的单果重、果形尺寸、糖酸比、蛋白质、出汁率、维生素C、可溶性固形物(TSS)、可滴定酸(TA)、风味9项加工品质指标,并采用主成分分析和聚类分析法对加工品质指标进行分析。结果表明,在酿酒多个品质指标之间存在着相对独立性和密切相关性。经主成分分析,前5个主成分的累计贡献率已达到91.38%,可反映酿酒葡萄加工品质的绝大部分信息;通过因子聚类分析,9个主要品质指标聚成了5类,最终将品质指标简化为出汁率、可滴定酸、维生素C、风味、可溶性固形物5个具代表性的指标。

￡oTo study the quality evaluation indexes of table wine grape in Xinjiang,the main evaluation indexes of 19 varieties of wine grape in Xinjiang,including fruit weight,fruit shape index,flesh firmness,total soluble solids（TSS）,titratable acid（TA）,vitamin C,etc,were measured.The data were analyzed by principal component analysis and systematic cluster analysis.The results showed that there was either relative independence or close correspondence among the evaluation indexes of wine grape quality.Principal components analysis showed that the accumulation contribution rate of first five principal components amounted to 91.38￡$,which reflected most of the quality of wine grape.According to their cluster analysis,the tested 9 indexes were divided into 5 types,finally 5 indexes predigested for evaluating table wine grape quality were obtained,which were TA%TSS%vitamin C,flavor and clarification of the juice.