干红葡萄酒感官质量影响因素分析

Effects of Some Factors on Sensory Quality of Dry Red Wine

以126种干红葡萄酒为样本,对葡萄酒的主要成分(糖、酒、酸、矿质元素、酚类物质、香气成分等)与感官质量的关系构建多元线性回归方程。确定出总酚、酒精度、1-己醇、2-甲基-1-丙醇、2-甲基-1-丁醇、柠檬酸、咖啡酸、香草酸是影响干红葡萄酒感官质量的主要因素,决定系数为达到82.3%(R2=0.823)。

126 different kinds of dry red wine are taken as samples to develop an equation of multi-element linear regression to reveal the relationships between the major compositions(sugar,alcohol,acids,mineral elements,polyphenols,aroma,etc.)and sensory quality in dry red wine.The total phenol content,alcohol content,1-hexanol,2-meythl-1-propanol,2-meythl-1-butanol,citric acid,caffeic acid,vanillic acid are found to be the principal factors affected the sensory quality of dry red wine.The de termining co efficient is up to 82.3%(R 2=0.823).