Wine sample grading method based on comprehensive sensory analysis

A grading method and wine sample technology, applied in instruments, manufacturing computing systems, data processing applications, etc., can solve problems such as insufficient overall judgment, achieve both overall and characteristic analysis, improve system accuracy, and reduce scoring errors. Effect

Pending Publication Date: 2020-11-17
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Claims
  • Application Information

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Problems solved by technology

These analysis and evaluation methods have problems such as insufficient overall judgment, or excessive reliance on the subjec

Method used

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  • Wine sample grading method based on comprehensive sensory analysis
  • Wine sample grading method based on comprehensive sensory analysis
  • Wine sample grading method based on comprehensive sensory analysis

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Embodiment

[0119] The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0120] This embodiment is a specific process in which the method of the present invention is implemented in a Luzhou-flavor wine sample manufacturer in Dayi County, Sichuan Province, using 14 basic wines as evaluation samples. figure 2 shown, including:

[0121] Step S1. A total of 5 people including production supervisors, technical consultants, chief technical engineers and experts from Sichuan Food Fermentation Industry Research and Design Institute constitute an expert evaluation group. A total of 15 people, including the technical team members in the factory and the technical staff of Sichuan Food Fermentation Industry Research and Design Institute, constitute the general evaluation team.

[0122] Step S2. According to the discussion of the expert evaluation group meeting, determine the AHP of the Luzhou-flavor wine sample of this factory (such a...

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Abstract

The invention discloses a wine sample grading method based on comprehensive sensory analysis, which comprises the following steps: establishing a wine sample sensory evaluation index hierarchical model which comprises a first-level index, a second-level index and a third-level index, and designing an evaluation table; evaluating a to-be-graded wine sample by experts and a common evaluation group,filling in an evaluation table and sorting; calculating first-level and second-level index weights and a third-level index contribution index; calculating a sample fitting coefficient to obtain a three-level index scoring result; calculating the capability scores of the common evaluation group for each index of the wine sample, and calculating the total score of all indexes of each wine sample; calculating a wine sample quality sorting rank sum in each round of evaluation, and converting the wine sample quality sorting rank sum into an evaluation score; calculating an average value together with the total score to obtain a final score; and grading wine samples. Details and the overall wine samples are subjected to composite analysis in a multi-model combination mode, and the integrity andthe characteristic analysis are considered to improve the accuracy of the system; personal evaluation ability analysis of common evaluation group members is added, and analysis errors caused by personnel changes are reduced.

Description

technical field [0001] The invention belongs to the field of quality assessment, and in particular relates to a method for grading wine samples based on comprehensive sensory analysis. Background technique [0002] The analysis and evaluation of raw wine or basic wine is an important step for Chinese liquor manufacturers before deciding on the aging storage process of raw wine or the process of blending finished wine. Because the high-quality storage conditions of original wine (such as special cave storage environment) are limited, the grade classification and characteristic analysis of original wine will directly determine the subsequent aging storage process of a certain original wine. In other words, precious aging storage resources must be used for aging storage of high-quality original wine To achieve the optimal allocation of resources. Therefore, the evaluation and grading of original wine will be particularly important in finished wine manufacturers. In addition, ...

Claims

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Application Information

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IPC IPC(8): G06Q10/06G06Q50/04
CPCG06Q10/06393G06Q10/06395G06Q50/04Y02P90/30
Inventor 孙中理刘念王超凯沈毅陈波张磊彭奎常少健蔡海燕刘义会张颖李觅
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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