宁夏贺兰山东麓产区霞多丽、贵人香干白葡萄酒呈味特征差异及相关性分析

Differences and correlation analysis of flavor characteristics in Chardonnay and Riesling dry white wines from Eastern Region of Ningxia Helan Mountain

运用电子舌、常规指标检测法对宁夏贺兰山东麓产区霞多丽、贵人香干白葡萄酒的呈味特征差异及相关性检测分析,并结合主成分分析(principal component analysis,PCA)、聚类分析及因子分析等分析方法,对不同酒样进行分析测定,从而为宁夏贺兰山东麓产区霞多丽、贵人香干白葡萄酒呈味相关特征提供理论指导。结果表明:经主成分分析得出,鲜味、咸味、酸味、丰厚度指标对呈味特征贡献较大;经聚类分析得出,对葡萄酒呈味特征影响因素中,品种差异较年份影响具有优势;经雷达图得出,不同酒样中,除苦味、涩味值相差较大外,鲜味、咸味、丰厚度等指标强度基本一致,且品种间区别较明显;经因子分析对常规理化指标分析得出,酒样中干浸出物与总酚贡献度较大,且酸味优于甜味的贡献度。经过以上多种分析处理法,以上酒样得到了较好区分。

The differences in flavor characteristics and correlation of different Chardonnay and Riesling dry white wines from Eastern Region of Ningxia Helan Mountain were analyzed using electronic tongue and conventional indica- tors detection combined with principal component analysis（PCA）, cluster analysis and factor analysis to provide theo- retical guidance for flavor characteristics of Chardonnay and Riesling dry white wines from Eastern Region of Ningxia Helan Mountain. The results from principal component analysis showed that umami, salinity, acidity and thickness make great contribution to rich flavor characteristics index. The cluster analysis indicated that the difference in species had advantage in taste characteristic factors over the year of wine and varietal difference was obvious. The radar map drawn with different wine samples suggested that the flavor, salty and rich degree kept consistent among these samples except bitterness and astringency index value, but there were obvious difference between varieties. It could be conclu- ded from physical and chemical indicators for routine analysis that dry extract and polyphenol of wine samples made great contribution to their flavors, and the contribution of total acid was larger than that of sweetness. Through a varie- ty of analysis and processing, wine samples were distinguished from one another.