Quality analysis and comprehensive evaluation of pear wine based on principal components and cluster analysis
Pear fruits of 6 cultivars were squeezed respectively into pear juice.The pear juice was inoculated with Saccharomyces cerevisiae and was fermented into pear wine.20 quality indexes of 6 pear wines,including physicochemical indexes,the contents of organic acids and antioxidant were determined in this study.The qualities of these pear wines were evaluated by descriptive statistics analysis,principal component analysis (PCA) and cluster analysis (CA).The results of PCA showed that the contents of total acids,total polyphenol,tartaric acid,soluble solids,reducing sugars,extracts and tannin were main parameters for evaluating the quality of pear wine.6 pear wines were classified into three main groups by CA on the basis of the measured parameters,which was consistent with the results of their sensory evaluations.Among 6 pear cultivars,Nanguo pear was the optimal one for brewing pear wine.However,Huangguan pear was not suitable for wine processing.
NETL
NSTL
万方数据
维普
