Abstract

Based on the concentrations of metals and volatile compounds in red and white wine samples and using linear and general linear models, we performed a comparative analysis of their contributions to the formation of sensory properties, the consolidated characteristic of which is the average value of sensory estimates given by experts. The contribution of volatile compounds to the sensory estimates exceeded that of metals by more than two times for red wines and more than three times for white wines. For red wines, the contributions of metals and volatile compounds to the variability of sensory estimates are approximately equal, and in the case of white wines, the contribution of volatile compounds is much higher than the contribution of metals. The constructed models can be used to predict sensory estimates of red and white wines based on the concentrations of volatile compounds and metals.

中文翻译：

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金属和挥发性化合物对某些天然葡萄酒感官特性贡献的化学计量学估计

摘要

基于红白葡萄酒样品中金属和挥发性化合物的浓度，并使用线性和一般线性模型，我们对它们对感官特性形成的贡献进行了比较分析，其综合特征是感官估计的平均值专家给出的。挥发性化合物对感官估计的贡献是红葡萄酒的两倍多，白葡萄酒的三倍多。对于红葡萄酒，金属和挥发性化合物对感官估计变异性的贡献大致相等，而在白葡萄酒的情况下，挥发性化合物的贡献远高于金属的贡献。