中国食物与营养2012，Vol.18Issue(3)：29-32,4.
贺兰山东麓红葡萄酒等级划分客观标准的初步研究
Preliminary Study on Objective Rating Standards of Red Wine of Eastern Area of Helanshan Mountain
摘要
Abstract
This paper analyzed the physical and chemical indexes of wines of all grades from eastern area of Helanshan Mountain, and according to the relationship between the parameters of physical and chemical indexes of wine and its grade, the external rating standards of wines were studied primarily. Totally 7 physical and chemical parameters and 30 samples of Cabernet Sauvignon and Cabernet Shelongzhu which were main grape varieties in Ningxia were analyzed. The relationship between physical and chemical indexes and wine＇s grade was stud- ied with relativity analysis. The most important factors affecting the grade of red wine from eastern area of Helanshan Mountain were found by methods of gradual distinguishing analysis, and the grade-distinguishing pattern was established primarily. The result showed that physical and chemical parameters such as total phenols tannin and total acidity were very significantly related with the rating of wines. By gradual distinguishing analysis, total phenols and total acidity could be used to rate wines. This work offered some reference values for objective rat- ing of wines from eastern area of Helanshan Mountain of Ningxia.关键词
葡萄酒/等级/客观指标Key words
wine/grade/objective index分类
轻工纺织引用本文复制引用
张丽芝..贺兰山东麓红葡萄酒等级划分客观标准的初步研究[J].中国食物与营养,2012,18(3):29-32,4.
