摘要
构建了苹果酒的模糊综合评判模型,采用权重分配方案和乘法算子,综合考察了影响苹果酒品质的色泽、香气、滋味和风格等因素,弥补了传统感官品评普遍采用的加权平均法、总分法等的缺陷,减少了人为主观因素对评判的影响,使评判结果更为准确和科学,对优质苹果酒的研究开发和科学评价具有重要的指导意义。(孙悟)
A fuzzy comprehensive evaluation model for cider quality was set up. The influencing factors of cider quality including color, flavor, taste and style etc. were investigated comprehensively by the use of weighting allocation scheme and multiplying operator, which made up the defects in traditional sensory evaluation （method of weighted mean, and total scoring method etc generally used in traditional evaluation） and diminished manmade subjective effects on the evaluation. Such model could get more scientific and accurate evaluation results, which had great significance in the development of quality cider and positive guidance in the scientific evaluation of cider, （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第9期27-29,共3页
Liquor-Making Science & Technology
基金
国家"十五"科技攻关项目(2001BA501A5-2.3)
国家西部专项(2001BA901A19)。
关键词
苹果酒
感官评判
模糊综合评判法
cider
sensory evaluation
fuzzy comprehensive evaluation
