Correlating Wine Quality Indicators to Chemical and Sensory Measurements

被引：34
|
作者：
Hopfer, Helene [1 ,2 ]
Nelson, Jenny [1 ,2 ,3 ]
Ebeler, Susan E. [1 ,2 ]
Heymann, Hildegarde [1 ]
机构：
[1] Univ Calif Davis, Dept Viticulture & Enol, Davis, CA 95616 USA
[2] Univ Calif Davis, Food Safety & Measurement Facil, Davis, CA 95616 USA
[3] Agilent Technol, Santa Clara, CA 95051 USA
来源：
MOLECULES | 2015年 / 20卷 / 05期
关键词：
wine quality; Cabernet Sauvignon; descriptive analysis; volatile analysis; elemental analysis; quality proxies; PLASMA-MASS-SPECTROMETRY; PATTERN-RECOGNITION TECHNIQUES; AUSTRALIAN CABERNET-SAUVIGNON; RARE-EARTH-ELEMENTS; GERMAN WHITE WINES; RED WINES; ICP-MS; MULTIELEMENT ANALYSIS; GEOGRAPHICAL ORIGIN; VOLATILE COMPOSITION;
D O I：
10.3390/molecules20058453
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxiespoints awarded during a wine competition, wine expert scores, retail price, vintage, and wine regionwere correlated to sensory attributes, volatile compounds, and elemental composition. Wine quality is a multi-faceted construct, incorporating many different layers. Depending on the quality proxy studied, significant correlations between quality and attributes, volatiles and elements were found, some of them previously reported in the literature.
引用
收藏
页码：8453 / 8483
页数：31
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