A study on wine sensory evaluation by the statistical analysis method

Gang-Ling Hou, Bin Ge, Liang-Liang Sun and Kai-Xin Xing
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Gang-Ling Hou: College of Aerospace and Civil Engineering, Harbin Engineering University, Harbin, P.R. China
Bin Ge: College of Mathematical Sciences, Harbin Engineering University, Harbin, P.R. China
Liang-Liang Sun: College of Mathematical Sciences, Harbin Engineering University, Harbin, P.R. China
Kai-Xin Xing: College of Mathematical Sciences, Harbin Engineering University, Harbin, P.R. China

Czech Journal of Food Sciences, 2020, vol. 38, issue 1, 1-10

Abstract: 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 (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:438-2017-cjfs

DOI: 10.17221/438/2017-CJFS

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