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Study on sensory evaluation of litchi wine based on fuzzy comprehensive evaluation

Author:
Peng, H.X., Zhu, J.H., Li, H.L., Li, D.B., Qin, X.Q., Xu, N., Lu, G.F., Huang, F.Z.
Source:
Acta horticulturae 2014 no.1029 pp. 393-398
ISSN:
0567-7572
Subject:
brewing, color, cultivars, flavor, models, raw materials, sensory evaluation, taste, wine quality, wines, China
Abstract:
In this study, fresh litchi fruit of different cultivars were selected to brew wine by using the same process. A fuzzy comprehensive evaluation model for litchi wine quality was set up. The influencing factors of litchi wine quality, including colour, flavour, taste and style, etc. were investigated comprehensively by the use of a weighting allocation scheme and multiplying operator. Twenty-one litchi wine samples, obtained by brewing raw materials from the Guangxi production area, were used. The fuzzy comprehensive evaluation model was used to categorize samples from the best to the worst: sample 16 > sample 19 > sample 15 > sample 17 > sample 12 = sample 14 > sample 8 = sample 18 > sample 9 > sample 5 > sample 11 > sample 7 > sample 13 > sample 6 > sample 4 = sample 21 > sample 3 > sample 2 > sample 20 > sample 1 > sample 10. The results showed that sample 16 was the best, sample 10 was the worst.
Agid:
2937345