蓬莱产区葡萄酒香气感官品评描述符分析

Analysis of Aroma Evaluation Descriptors of Wine from Penglai

通过感官品评分析蓬莱产区的8种葡萄酒,对香气描述符进行频数分析,即葡萄酒香气总分析和干红、干白两种葡萄酒香气的分类描述。根据各香气描述符出现频数的多少,选取了66个研究指标,运用因子分析对其进行降维处理,实证结果显示:特征根大于1的前7个主成分的累计方差贡献率达到93.127%,特别是前两个主成分,其累计方差贡献率超过70%,且均以果香为主。值得注意的是,第二主成分中出现异味现象。在因子分析的基础上,选取36个描述语,与酒种进行对应分析,发现除了冰酒之外,干白与干红的香气区分度比较明显,半干桃红、桃红与半甜桃红处于二者之间。

Sensory evaluation of eight wines from Penglai was carried out.Firstly,the frequency of the aroma descriptors was analyzed,and the descriptors of dry red wine and dry white wine were classified and analyzed.Then,according to the frequency of each aroma descriptor,66 research indicators were selected,and factor analysis was used to reduce their dimensionality.The results showed that the cumulative variance contribution rate of the first seven principal components with a characteristic root greater than 1 reached 93.127 %;the cumulative variance contribution rate of the first two principal components exceeded 70 %.On the basis of factor analysis,36 descriptors were selected and analyzed corresponding to each wine type.It was found that except for ice wine,the aroma distinction between dry white wine and dry red wine was obvious,and semi-dry rosé,rosé and semi-sweet rosé were somewhere in between.