Quality Evaluation of Kiwi Wine
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Bangzhu Peng
This paper proposes a fuzzy set approach that integrates objective and subjective information to evaluating kiwi wine quality. The 10 different kiwi wines experimentally were conducted firstly sensory evaluation. Then the contents of principal aroma components were identified and determined by the Headspace-Solid phase Microextraction-Gas Chromatography-Mass Spectrometry using quantitative standards with known amounts of target components and 3-Octanol as internal standards. The result of fuzzy set approach to assess and rank the kiwi wine quality showed KW-1 as the best kiwi wine. The results and outcomes of this study suggest that the approach described in this paper is more accurate and objective than conventional methods. It provides a comprehensive method for dealing with incomplete and imprecise information to support the whole evaluation process. This method should be utilized by the fruit wine industry around the world because of its practicability and superiority.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- Optimization of Protein Enrichment of Deoiled Rice Bran by Solid State Fermentation Using Aspergillus oryzae MTCC 1846
- Influences of Microemulsion Cross-linking Reaction and Ball-milling on Particle Size Characteristics of Potato and Maize Starches
- Macromolecular Interactions During Gelatinisation and Retrogradation in Starch-Whey Systems as Studied by Rapid Visco-Analyser
- Crystallization of Powders of Spray-Dried Lactose, Skim Milk and Lactose-Salt Mixtures
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- Quality Evaluation of Kiwi Wine
- Conjugated Linoleic Acid Production by Fermentation
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- GIT Physicochemical Modeling - A Critical Review
- The Potential Use of Polymer-Clay Nanocomposites in Food Packaging
