刘慧;刘杰超;李佳秀;张春岭;陈大磊;焦中高;

• 1:中国农业科学院郑州果树研究所

摘要(Abstract)：

【目的】建立一套适合樱桃酒品质评价的方法,为筛选适宜果酒加工的樱桃品种提供参考依据。【方法】对11个甜樱桃品种酿造的樱桃酒进行品质、营养物质和抗氧化能力等19项指标的测定,采用描述性统计、主成分分析与聚类分析对樱桃酒品质进行评价。【结果】不同品种樱桃酒19项品质指标均存在显著差异。主成分分析结果显示,前3个主成分的累积方差贡献率为85.736%,反映了樱桃酒品质的绝大部分信息;决定第1主成分数值的主要是酚类物质含量及抗氧化能力;决定第2主成分数值的主要是维生素C、挥发酸、总酸含量;决定第3主成分数值的主要是a*。11个品种樱桃酒品质综合得分最高的是‘早大果’,最低为‘布鲁克斯’。聚类分析将11个樱桃品种聚为4类,结果与主成分得分结果相一致。【结论】找出樱桃酒品质综合评价的3个主成分,初步判定‘早大果’是适宜樱桃酒加工的优良品种,而‘布鲁克斯’不适宜果酒加工。

关键词(KeyWords)： 樱桃酒;品质;聚类分析;主成分分析;综合评价

Abstract:

Keywords:

基金项目(Foundation): 中国农业科学院科技创新工程专项(CAAS-ASTIP-2017-ZFRI)

作者(Author): 刘慧;刘杰超;李佳秀;张春岭;陈大磊;焦中高;

Email:

DOI:

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