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. 2019 May 10;5(5):e01602.
doi: 10.1016/j.heliyon.2019.e01602. eCollection 2019 May.

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

A A Khalafyan  1 , Z A Temerdashev  1 , Yu F Yakuba  2 , T I Guguchkina  2
Affiliations

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

A A Khalafyan et al. Heliyon. .

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.

Keywords: Analytical chemistry; Food analysis; Food safety; Food science; Food technology.

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Figures

Fig. 1
Fig. 1
The range of possible values of the blended mixture components.
Fig. 2
Fig. 2
Pareto graph.
Fig. 3
Fig. 3
Trace graph of the expected responses (sensory assessments).
Fig. 4
Fig. 4
Profiles of predicted values and desirability functions.
Fig. 5
Fig. 5
The surface graph fitted by the quadratic function.
See this image and copyright information in PMC

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