1.西北农林科技大学葡萄酒学院;2.西北农林科技大学葡萄酒学院 陕西杨凌;3.西北农林科技大学食品科学与工程学院;4.陕西省葡萄与葡萄酒工程技术研究中心 陕西杨凌;5.西北农林科技大学食品科学与工程学院 陕西杨凌
1.College of Enology, Northwest A F University;2.College of Enology,Northwest A F University;3.College of Food Science and Technology, Northwest A&F University;4.Shaanxi
The discriminant functions of physiochemical indices related to the quality of dry red wines from Northwest China were evaluated on origin, variety and vintage. In this study, 27 dry red wines from Xinjiang, Ningxia and Wuhai regions were sampled. Based on the spectrophotometric method to analyze physiochemical indices such as the anthocyanins, tannins, tartaric acid esters indices related to color, taste indices and aroma quality, and wine aroma attributes were also quantified by the trained panel. Statistical analysis of the data showed that the first two principal components (PC) of the color indices, like CIELab parameters and anthocyanins, accounted for 71.08% of the total variance in Principal Component Analysis (PCA). And the color indices had good discriminating effect on wine vintage, but bad effect on variety and region. The first two PCs of the taste indices, like tannin and polyphenols, accounted for 65.93% of the total variance, and they had good discriminating effect on region and vintage, but bad effect on variety. The first two PCs of aroma indices, like tartaric esters, acid and aroma attributes, accounted for 83.10% of the total variance, showing a good discriminant effect on region and variety, bad effect on vintage. A total of 20 physicochemical indices related to color, taste and aroma showed better discriminant effect on wine region, variety and vintage in PCA, the first PCs accounted for 67.32% of the total variance, and the Cluster analysis classified wine regions with an accuracy rate > 90%. Based on this, the big data of color-flavor physicochemical indices developed by spectrophotometry has potential application prospects for identifying the region, variety and vintage of dry red wine in Northwest China.