Czech J. Food Sci., 2020, 38(1):1-10 | DOI: 10.17221/438/2017-CJFS

A study on wine sensory evaluation by the statistical analysis methodOriginal Paper

Gang-Ling Hou1, Bin Ge*,2, Liang-Liang Sun2, Kai-Xin Xing2
1 College of Aerospace and Civil Engineering, Harbin Engineering University, Harbin, P.R. China
2 College of Mathematical Sciences, Harbin Engineering University, Harbin, P.R. China

In this paper, we construct a rating credibility model of red wine by the Analytic Hierarchy Process, achieve the classification of red grapes through the evaluation results of red wine and cluster analysis method and analyze the correlation of the physical and chemical indicators between red grapes and red wine. Thus, the paper demonstrates that aromatic substances play an important role in the quality of red wine, so we cannot evaluate the quality of wine only by the physical and chemical indicators of wine grapes and wine.

Keywords: Analytic Hierarchy Process; cluster analysis; rating credibility

Published: February 29, 2020  Show citation

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Hou G, Ge B, Sun L, Xing K. A study on wine sensory evaluation by the statistical analysis method. Czech J. Food Sci. 2020;38(1):1-10. doi: 10.17221/438/2017-CJFS.
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    Supplementary files:

    Download fileS1_Attachment 1- Wine Tasting score sheet.xls

    File size: 195 kB

    Download fileS2_ Attachment 2 - Physicochemical composition data.xls

    File size: 174.5 kB

    Download fileS3_Attachment 3 - Aroma composition.xls

    File size: 154 kB

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