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Updated: Jul 28, 2025

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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异常值的拒绝和显著的解释变量选择对于皮诺特黑葡萄酒软传感器开发的重要性

Jingxian An1, David I Wilson2, Rebecca C Deed1

  • 1The University of Auckland, New Zealand.

Current research in food science
|May 30, 2023
PubMed
概括

这项研究简化了葡萄酒质量控制,将必要的化学分析从12个关键参数减少到四个关键参数. 这大大减少了成本和时间,使先进的感官分析成为常规行业使用的实用.

关键词:
化学参数 化学参数分类模型的分类模型.降低成本 降低成本质量控制 质量控制这是一个回归模型.感官属性 感官属性 感官属性

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