摘要
以116个干红葡萄酒酒样为样本,通过多项式回归构建出反映陈酿时间、酒精含量、残糖量以及是否在橡木桶中陈酿与感官质量之间关系的方程.并且通过回归方程的预测,确定出感官分析结果与各影响因素之间的数量关系.
The relationship among tasting results and aging time, alcohol content, residual sugar and aging in oak cask or not of different dry red wines are studied in this paper. The results show that when the aging time ranges from 3 years to 4 years and alcohol content is between 13.5% and 15.3%, tasting results would be perfect. To the dry red wines whose aging time is less than 2 year, when alcohol content is between 11.6% and 13.9%, tasting results of them is mostly same. That aged in oak cask has a positive effect on the tasting results. Residual sugar almost has no effects on the tasting results.
出处
《生物数学学报》
CSCD
北大核心
2005年第2期223-228,共6页
Journal of Biomathematics
