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Articles

STUDY ON SENSORY EVALUATION OF LITCHI WINE BASED ON FUZZY COMPREHENSIVE EVALUATION

Article number
1029_50
Pages
393 – 398
Language
English
Abstract
In this study, fresh litchi fruit of different cultivars were selected to brew wine by using the same process.
A fuzzy comprehensive evaluation model for litchi wine quality was set up.
The influencing factors of litchi wine quality, including colour, flavour, taste and style, etc. were investigated comprehensively by the use of a weighting allocation scheme and multiplying operator.
Twenty-one litchi wine samples, obtained by brewing raw materials from the Guangxi production area, were used.
The fuzzy comprehensive evaluation model was used to categorize samples from the best to the worst: sample 16 > sample 19 > sample 15 > sample 17 > sample 12 = sample 14 > sample 8 = sample 18 > sample 9 > sample 5 > sample 11 > sample 7 > sample 13 > sample 6 > sample 4 = sample 21 > sample 3 > sample 2 > sample 20 > sample 1 > sample 10. The results showed that sample 16 was the best, sample 10 was the worst.

Publication
IV International Symposium on Lychee, Longan and Other Sapindaceae Fruits
Authors
H.X. Peng, J.H. Zhu, H.L. Li, D.B. Li, X.Q. Qin, N. Xu, G.F. Lu, F.Z. Huang
Keywords
litchi wine, sensory evaluation, fuzzy comprehensive evaluation
Full text
https://doi.org/10.17660/ActaHortic.2014.1029.50
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