揭开白葡萄酒的喜好:将分析化学和化学测量与众筹数据相结合,以预测质量评级
Frederikke Hjertholm1, Rabea Goetz2, Paul-Albert Anselm Schneide3
1Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark; A/S Einar Willumsen, Abildager 23-25, DK- 2605 Brøndby, Denmark.
Food chemistry
|July 8, 2025
概括
这项研究将葡萄酒与葡萄酒联系起来.
科学领域:
- 葡萄酒学和葡萄种植
- 食品化学 食品化学
- 消费者科学 消费者科学
背景情况:
- 消费者对葡萄酒质量的看法是复杂的,经常受到外部因素的影响.
- 需要客观的化学分析来补充客观的消费者评级.
- 众筹数据,比如Vivino的评分,提供了对消费者的喜好的大规模视角.
研究的目的:
- 调查德国白葡萄酒的化学成分与消费者感知的质量之间的相关性.
- 使用Vivino评级作为消费者喜好和质量终点的代理.
- 根据化学配置文件开发葡萄酒质量的预测模型.
主要方法:
- 德国白葡萄酒的分析使用气色谱-质谱法 (GC-MS) 和富里埃变换红外光谱法 (FTIR).
- 应用中级数据融合和变量选择技术.
- 构建一个局部最小平方 (PLS) 回归模型来预测Vivino的质量评级.
主要成果:
- 在特定的化学特性和消费者感知到的质量之间发现了显著的相关性.
- 开发的PLS模型成功预测了基于化学配置文件的葡萄酒质量评级.
- 化学成分是消费者喜欢葡萄酒的有效预测指标.
结论:
- 葡萄酒的化学成分可以用来预测消费者感知到的品质.
- 这项研究验证了化学分析用于客观的葡萄酒质量评估的使用.
- 进一步开发预测模型对葡萄酒行业具有前景.
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