基于模糊综合评判法的猕猴桃酒感官评价的研究

Sensory Evaluation of Kiwi Fruit Wine Based on Fuzzy Comprehensive Evaluation Method

按照果酒的感官分析标准,外观、色泽、香气和滋味为评价标准,以6种猕猴桃酒为感官评价对象,由5名专家组成评定小组,构建了猕猴桃酒的模糊综合评判模型。结果表明,6种猕猴桃酒得分为58～90分,以产自四川浦江的金艳猕猴桃为原料酿造的果酒分值最高(90分),整体评价最佳;以产自陕西眉县的翠香猕猴桃为原料酿造的果酒分值最低(58分),整体评价最差。对6种猕猴桃酒的理化指标——酒精度、总糖、干浸物、滴定酸、维生素C等进行了测定,分析理化指标和感官评价之间的联系,发现各指标与猕猴桃酒感官品质关系不大。

According to the sensory analysis standards of fruit wine,with appearance,colour,aroma and taste as the evaluation standards,6kinds of kiwi fruit wine were selected as the evaluation objects,the evaluation team was composed of5experts,and the fuzzy comprehensive evaluation model of kiwi fruit wine was constructed by weight allocation scheme and multiplication operator.The results showed that,the score of6kinds of kiwi fruit wine was58to90,and the fruit wine made of Jinyan kiwi fruit from Pujiang,Sichuan got the highest score of90and its overall evaluation was the best;the fruit wine made of Cuixiang kiwi fruit from Meixian,Shanxi got the lowest score of58and its overall evaluation was the worst.The physiochemical indexes of6kinds of kiwi fruit wine such as alcohol content,total sugar,dry extract,titration acid,vitamin C were determined.Furthermore,the relationships between physiochemical indexes and sensory evaluation were analyzed.It was found that each index had little relationship with sensory quality of kiwi fruit wine.