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Correlation of Sensory Characteristics and
Price of Imported Dry Red Wines
LI Wei1,2 ,摇 LIAN Zheng1 , 摇 YAN Bin2 , 摇 TAO Yongsheng1,*
(1郾 College of Enology, Northwest A & F University, Yangling 712100, China;
2郾 COFCO Huaxia Great Wall Wine Co. Ltd. , Changli 066600, China)
Abstract: The sensory evaluation of imported dry red wines aims at selecting the characteristics that in鄄
fluence the ultimate sensory quality. Well鄄selling wine samples belonging to the price category of 100 -
600 ￥ were selected randomly from the imported wine market of Shanghai. The 30 trained panelists of
wine鄄tasting group were asked to quantify the sensory characteristics by five鄄point scale and then grade the
overall sensory quality. The value of each sensory character was the geometrical mean of its frequency and
intensity. Principal component analysis (PCA) showed twenty鄄three sensory characteristics were signifi鄄
cantly contributed to sensory quality. And the overall quality could be satisfactorily explained by the par鄄
tial least square regression (PLSR) model with twelve important characteristics. The results showed that
there were characteristics differences among sample wines. The wine overall quality was related with the
price positively, and the overall quality could be regressed with some sensory characteristics.
Key words: sensory evaluation; dry red wines; price; principal component analysis; partial least square
regression
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第 33 卷 第 3 期摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 李摇 伟等: 进口干红葡萄酒的感官质量与价位的关联分析