Modeling and application of sensory evaluation of blueberry wine based on principal component analysis

Modeling and application of sensory evaluation of blueberry wine based on principal component analysis

In this study, eight different levels of commercial blueberry wines were studied to establish the comprehensive quality evaluation method of blueberry wine. Eleven physicochemical indexes (total carbohydrates (TC), total acids (TA), total esters (TE), total phenols (TP), total anthocyanins (ANT), co...

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Bibliographic Details
Main Authors: Yaqi Zhao, Yingyu Zeng, Xusheng Li, Kailan Yuan, Yue Li, Lingmin Tian, Jianxia Sun, Weibin Bai
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Current Research in Food Science
Subjects:
Blueberry wine
Sensory evaluation model
Principal component analysis
Ultrasonic aging
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927122002246

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