Molecules 2015-01-01

Correlating wine quality indicators to chemical and sensory measurements.

Helene Hopfer, Jenny Nelson, Susan E Ebeler, Hildegarde Heymann

文献索引：Molecules 20 , 8453-83, (2015)

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摘要

Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies-points awarded during a wine competition, wine expert scores, retail price, vintage, and wine region-were 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.

相关化合物

  • 氯化钠
  • 乙醇
  • 盐酸
  • 硝酸
  • 乙醛
  • 2-甲基丁酸乙酯
  • 氯化钠-35cl
  • 芳樟醇
  • 丙酸
  • 2-十一酮; 甲基壬基...

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