| 感官评价在葡萄酒研究中的应用 |
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| 引用本文： | 王文静.感官评价在葡萄酒研究中的应用[J].山东食品发酵,2007(2):25-28. |
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| 作者姓名： | 王文静 |
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| 作者单位： | 西南大学食品学院,重庆400716 |
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| 摘 要： | 目前，葡萄酒质量的鉴别主要靠感官分析和理化指标分析的方法来确定。本文主要介绍了葡萄酒感官评价的定义及其在葡萄酒加工工艺、成分分析和评价结果统计分析等方面的研究进展。
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| 关 键 词： | 感官评价 葡萄酒 质量鉴别 |
Development of study on sensory evaluation in Wine |
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| Abstract: | Quality identification of wine relies primarily on the standards of sensory evaluation and physic-chemistry. In this article, the definition of sensory evaluation in wine were induced, and the technology of proceed, analysis of component and sensory evaluation results were also referred. |
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| Keywords: | sensory evaluation wine |
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