基于品评小组可靠性筛选葡萄酒的香气描述符

Screening for Wine Aromatic Descriptors Based on Reliability Evaluation of Sensory Panel

利用定量描述性分析(0~5标度法)评价9款国产‘赤霞珠’干红葡萄酒的香气特性,结合方差分析和多元统计分析方法,评估品评小组可靠性和规范葡萄酒香气特性感官描述符的筛选方法。结果表明,利用平均重现性指数Ri、检验统计量F值、均方误差(mean-square error,MSE)值和Manhattan图等能够有效评估品评员的重现性、辨别能力、可重复性以及品评小组的一致性。以可靠品评小组的感官数据为原始变量,通过几何平均值(M值)计算和排序,结合主成分分析(principal component analysis,PCA)和聚类分析(cluster analysis,CA),规范了葡萄酒特征香气描述符的科学筛选方法,明确了实验‘赤霞珠’干红葡萄酒的香气特征:以黑醋栗、红醋栗等果香为主,有突出的焦糖、烟熏等焙烤类香气,兼有胡椒等佐料香气。

The aroma attributes of nine‘Cabernet Sauvignon’red wines from Chinese main wine producing areas were evaluated by quantitative descriptive analysis on a 5-point scale using a trained sensory panel.Through analysis of variance(ANOVA)and multivariate statistical analysis,the proficiency of the sensory panel was examined,and then a systematic method for screening for the characteristic aroma descriptors of red wine was proposed.The results showed that the reproducibility index(Ri),the F value of the test statistics,the mean-square error(MSE),and the Manhattan plots were effective in evaluating the reproducibility,distinguishing ability and repeatability of each assessor,as well as the consistency within the sensory panel.Using the reliable sensory panel data as raw variables,geometric mean(M)values for each aromatic descriptor were calculated and ranked,and principal component analysis(PCA)and cluster analysis(CA)were performed on the data from the final sensory panel to establish a normative and scientific approach to screening for the characteristic aroma descriptors of wine.Furthermore,it was determined that the major aromatic attributes of‘Cabernet Sauvignon’wine were black currant-like and red currant-like fruity notes as well as prominent roasted notes such as caramel and smoky,and spicy notes such as pepper-like.