Statistical Analysis of Physical and Chemical Properties of Wine Produced in 2008 in Changli
Statistical Analysis of Physical and Chemical Properties of Wine Produced in 2008 in Changli
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发表时间：
2012
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通讯作者：
L. Jun
中科院分区：
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作者：
L. Jun
本文选择了一个包含19个指标的体系来描述葡萄酒的理化特性。通过主成分分析法将19个指标合成为5个不相关的综合指标，代替原有指标；它们可以包含97.694%的信息，基本反映了葡萄酒的大部分信息。系统聚类分析结果表明，表儿茶素、咖啡酸、阿魏酸、没食子酸、绿原酸、多酚、挥发性酸、干浸出物、总酸、颜色、pH、鞣花酸等5个指标能反映出葡萄酒的大部分理化特征，能很好地描述葡萄酒的理化特征。
In this paper,a system including 19 indicators was selected to describe the physical and chemical characteristics of the wine.The 19 indicators were synthesized to 5 uncorrelated composite indexes through principal component analysis method to substitute original indexes;they could contain about 97.694% of the information and could basically reflect most information of the wine.Systematic cluster analysis result showed that the five indicators such as epicatechin,or caffeic acid or ferulic acid or gallic acid or chlorogenic acid,polyphenol,volatile acid or dry extract or the total acid or color,pH,and ellagic acid,could reflect most of the physical and chemical characteristics of wine,and they could describe the physicochemical characteristics of the wine.