ArticleCurrent research in food science2023
Modeling and application of sensory evaluation of blueberry wine based on principal component analysis.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed.
- Integrated analytical framework for identifying factors related to the ecological degradation of lakes.Scientific reports · 2026Article
- Blue light as a postharvest tool: Intensity-dependent enhancement of ripening, quality, and shelf-life potential in detached strawberries.Food chemistry: X · 2025Article
- Stabilization mechanism of white kidney bean based milk through novel perspectives of endogenous starch.Food chemistry: X · 2025Article
- The formation of volatiles in fruit wine process and its impact on wine quality.Applied microbiology and biotechnology · 2024Review
- Evaluation of soil nutrients and berry quality characteristics of Cabernet Gernischet (Frontiers in plant science · 2024Article
- Comparative Analysis of the Nutritional Quality ofFoods (Basel, Switzerland) · 2023Article
- Evaluation of the Quality of Selected White and Red Wines Produced from Moravia Region of Czech Republic Using Physicochemical Analysis, FTIR Infrared Spectroscopy and Chemometric Techniques.Molecules (Basel, Switzerland) · 2023Article
- The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Food chemistry: X · 2023Article
- Essential Oils from Apiaceae, Asteraceae, Cupressaceae and Lamiaceae Families Grown in Serbia: Comparative Chemical Profiling with In Vitro Antioxidant Activity.Plants (Basel, Switzerland) · 2023Article
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8 authors.
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Abstract
In this study, eight different levels of commercial blueberry wines were studied to establish the comprehensive quality evaluation method of blueberry wine. Eleven physicochemical indexes (total carbohydrates (TC), total acids (TA), total esters (TE), total phenols (TP), total anthocyanins (ANT), color density (CD), tint (T), alcohol by volume (ABV), total soluble solids (TSS), Ph value, total dry extracts (TDE)) were used to establish the quality evaluation model and conduct the principal component analysis (PCA). Based on the results from PCA, the first three principal components accounted for 85.73% of the total quality variability. The consistent ranking of blueberry wines between quality evaluation model and sensory evaluation test verified the reliability of this model. In addition, ultrasonic-treated blueberry wine showed a higher score than the untreated group, which reflected the sensory quality changes of blueberry wine during ultrasonic treatment with high sensitivity. This study provides a theoretical basis for the comprehensive quality evaluation of blueberry wines and reasonable instruction for consumers' choices.
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