Computer analysis of the sensory qualities of red wines as a method to optimize their blend formulation

Abstract

Three high quality red wines – Merlot, Cabernet Sauvignon and Pinot Noir – were used for development of an optimized formulation of a new blended wine called Zvezda Kubani (“The Star of Kuban”). The experimental plan was implemented with the mixture designs and triangular surfaces module in the STATISTICA package. According to the experimental plan, we made and studied 31 variants of wines, including 3 monovariants, 3 mixtures of 2 wines and 25 mixtures of 3 wines. In addition, highly qualified specialists have studied the changes in the mixtures according to the results of a sensory assessment to model the connection between the sensory perception of wine mixtures and the new blended wine formulation. As a result, we developed a mathematically proved formulation of a new blended wine, Zvezda Kubani , containing 48% Merlot, 35% Cabernet Sauvignon and 17% Pinot Noir. The experimental verification of the suggested composition of the blend proved to be a strong indicator of the experts' sensory assessment.

Optimization of Total Flavonoid Content from Cardamom Fruits Using a Simplex-Centroid Design, Along with the Evaluation of the Antioxidant Properties

“…The experimental set of variables evaluated was generally selected based on desirability, with 1.00 as the highest score. 44 At 0.75 desirability, the optimal solution was obtained from the mixture of 77.4% water and 22.6% ethanol as extraction solvents. The predicted TFC, DPPH, and FRAP values of this solution were 147.…”

Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS

“…Over the last 20 years, ANNs have found application in the wine studies for various purposes, including authenticity and traceability assessment [ 38 , 77 , 78 ], discrimination between treatments [ 79 ], and wines [ 80 ]. As regards the use of VOCs’ data as an input for training the networks, 35 volatile compounds were used by Marengo et al [ 35 ] as input to a Self-Organizing Map to obtain clusters related to wines’ varietal origin and vintage.…”

Study of consistency of expert evaluations of wine sensory characteristics by positional analysis

“…Statistical analysis methods have a wide range of applications in wine quality research. They are most often used in the sensory assessment of the quality of wines (Baker and Ross, 2014;Cortez et al, 2009;Etaio et al, 2008;Piclin et al, 2008;Rinaldi and Moio, 2018), differentiation of wines by grape growing regions (Khalafyan et al, 2019;Urvieta et al, 2018), analysis of the influence of the chemical composition of wines and grapes on their quality (Bindon et al, 2014;Kapusta et al, 2017;Pejina et al, 2016;Perestrelo et al, 2018;Vujovic et al, 2016), etc. When processing the results of sensory evaluation, various statistical methods are usedanalysis of variance (ANOVA) (Etaio et al, 2008;Rinaldi and Moio, 2018;Taladrid et al, 2019), principal component analysis (PCA) (Piclin et al, 2008), discriminant analysis (Khalafyan et al, 2016), Cartesian coordinates mapping (Hopfer and Heymann, 2013), regression analysis (Baker and Ross, 2014;Cortez et al, 2009), statistical text analysis with Alceste (Rodrigues and Parr, 2019), etc.…”