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Analysis of Characteristic Description for the Aroma and Sensory Properties of Shiraz Wine

LI Hua1,2,ZHANG Li1,2,WANG Hua1,2,*,TAO Yong-sheng1,2 (1.College of Enology,Northwest A & F University,Yangling 712100,China;2.Shaanxi Engineering Research Center for Viti-Viniculture,Yangling 712100,China)  
The aroma description for 4 kinds of Shiraz wine was subjected to multivariate statistical analysis.Principal component analytical results indicated that 2 principal components provided 90.15% cumulative contribution.Systematic cluster analysis exhibited that 4 factors including pepper (or roasted),spicy (or berry or rose or sweet fruit),licorice and chocolate (or pineapple) could reflect most information on the aroma of Shiraz wine.Therefore,these 4 terms were used as the description of aroma for sensory evaluation.It could simplify terms of sensory evaluation and improve the precision and sensitivity of sensory evaluation.
【Fund】: 国家自然科学基金项目(30571281)
【CateGory Index】: TS262.6
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