Analysis of Characteristic Description for the Aroma and Sensory Properties of Shiraz Wine

doi:10.7506/spkx1002-6630-201017005

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (17): 22-24.doi: 10.7506/spkx1002-6630-201017005

• Basic Research • Previous Articles Next Articles

Analysis of Characteristic Description for the Aroma and Sensory Properties of Shiraz Wine

LI Hua1,2，ZHANG Li1,2，WANG Hua1,2,*，TAO Yong-sheng1,2

(1. College of Enology, Northwest A & F University, Yangling 712100, China；
2. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China)

Received:2009-12-10 Online:2010-09-15 Published:2010-12-29
Contact: WANG Hua E-mail:wanghua@nwsuaf.ed.cn

Abstract

Abstract:

The aroma description for 4 kinds of Shiraz wine was subjected to multivariate statistical analysis. Principal component analytical results indicated that 2 principal components provided 90.15% cumulative contribution. Systematic cluster analysis exhibited that 4 factors including pepper (or roasted), spicy (or berry or rose or sweet fruit), licorice and chocolate (or pineapple) could reflect most information on the aroma of Shiraz wine. Therefore, these 4 terms were used as the description of aroma for sensory evaluation. It could simplify terms of sensory evaluation and improve the precision and sensitivity of sensory evaluation.

Key words: Shiraz, wine, description, sensory evaluation, multivariate statistical analysis

CLC Number:

TS262.6

LI Hua1,2，ZHANG Li1,2，WANG Hua1,2,*，TAO Yong-sheng1,2. Analysis of Characteristic Description for the Aroma and Sensory Properties of Shiraz Wine[J]. FOOD SCIENCE, 2010, 31(17): 22-24.

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Analysis of Characteristic Description for the Aroma and Sensory Properties of Shiraz Wine

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