基于电子舌技术的农家自酿葡萄酒滋味品质的比较研究

摘要

The taste profile characterizations of home-brewed grape wine were studied via e-tongue technology.The signals captured by sensing electrode array of electronic tongue were analyzed and identified by principal component analysis (PCA), unweighted pair-group method with arithmetic means (UPGMA) and MANOVA analysis.The results showed that there were significant differences in the overall structure of the taste quality between the 6 home-brewed grape wines, particularly sourness, bitterness, freshness and richness.Grape sources, maturity, brewing method and fermentation conditions could be responsible for the difference in taste between home-brewed grape wine samples.%通过电子舌技术对农家自酿葡萄酒的滋味品质进行了比较研究,利用主成分分析、非加权组平均法和多元方差分析方法对电子舌传感电极阵列捕捉到的信号进行分析和识别.结果表明,6组自酿的葡萄酒样品在滋味品质的整体结构上存在差异,尤其在酸味、苦味、鲜味和丰度上的差异较大.葡萄产地、成熟度、酿造方法和发酵环境的不同可能是自酿葡萄酒在滋味上存在差异的原因.