模糊综合评价在干红葡萄酒感官品评中的应用

Application of Fuzzy Synthetic Evaluation in the Sense Estimation of Dry Red Wine

运用模糊综合评价法对干红葡萄酒口感协调性进行品评和结果分析,实验结合影响干红葡萄酒口感差异的各种因素,以外观、香气、滋味、典型性、综合品质5个方面作为协调性指标论域,给定优(1级)、优良(2级)、合格(3级)、不合格(4级)、劣质(5级)5个评语等级论域,选用M(.,+)算子建立模糊综合评价指标体系和模糊综合评价模型,再根据隶属度采用秩加权平均原则进行口感协调性模糊综合评价结果向量分析,利用Matlab7.0对品评结果进行频数分析,确定干红葡萄酒口感协调性质量等级,克服了简单评分法给结果带来的主观性和片面性,具有较高的准确性和公正性。

The fuzzy synthesis evaluation method was applied to estimate mouth feeling coordination of the red wine and analyze the result. The experiment unified 5 influence factors, including the appearance, the fragrance, the taste, the typical nature, the synthesis quality as the coordinative index of discourse domain on wine, and classified 5 ranks, such as superior （level 1 ）, fine （level 2）, qualified （level 3）, unqualified （level 4）, inferior （level 5）. The M（ - , ＋ ） operator is selected to establish fuzzy synthetic evaluation index system and the fuzzy synthetic evaluation model. According to the degree of membership based on the principle of rank weighted average, the results of the fuzzy synthetic evaluation about coordination were analyzed by vector analysis. Meanwhile, the Matlab7.0 was uesd to do the frequency analysis on the evaluation results to determine the different ranks of wine. This method overcomed the subjectivity and one-sidedness of the simole gradine law and has hieher accuracy and fairness.