Evaluation and Analysis Model of Wine Quality Based on Mathematical Model

Yunhui Zeng, Yingxia Liu, Lubin Wu, Hanjiang Dong, Yuanbiao Zhang, Hongfei Guo, Zisheng Guo, Shuyang Wang, Yao Lan

Abstract


This paper takes wine quality evaluation as the research object, establishes the analysis and evaluation model of wine quality, and explores the influence of physical with chemical indicators of wine grapes and wine on the wine quality. Firstly, the Mann-Whitney U test is used to analyze the wine evaluation results of the two wine tasters, and it is found that the significant difference between the two is small. Then this paper uses the Cronbach Alpha coefficient method to analyze the credibility of the two groups of data. It is found that the credibility of the first group of wine scores is significantly greater than that of the second group and the white wine scores are more reliable than the red wine. Therefore, the first set of data and white wine can be applied for follow-up studies. Next, the principal component analysis is used to extract the main indicators and calculate the factor coefficients as the Ward method in cluster analysis is used to classify the wine into four grades according to the quality score of the wine. Then, based on the extracted principal components that is physical with chemical indicators, this paper does the multiple linear regression analysis of wine quality, and takes the influence of aromatic substances on the aroma of wine in physical with chemical indicators as an example. Regression analysis shows that there is a positive correlation linear relationship between the scores of the aroma of wine and C2H6O, C6H12O2, C3H8O, C11H24, C7H12O2, C5H10O2 and C10H16. It can be judged that the aromatic substances in the wine such as C2H6O have a regular influence on the odor of the wine, and it is inferred that other physical and chemical properties have a similar regular relationship with the wine quality. This provides an effective reference for the analysis and evaluation of wine quality by using physical with chemical indicators such as aromatic substances in wine in the future.


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DOI: https://doi.org/10.11114/set.v6i1.3626

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Studies in Engineering and Technology   ISSN 2330-2038 (Print)   ISSN 2330-2046 (Online)

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