| Abstract: | ![]()
This work is dedicated to wine quality assessment methods as a problem of considerable current interest. Well-known approaches to wine quality assessment are considered based on the concentrations of volatile substances in wines and on the results of their taste tests. Comparative analysis was carried out for the evaluation of wines on a nominal scale of quality (high, medium, low, and adulterated) by means of discriminant analysis. It was found that the classification of wines based on quality with the use of discriminant analysis as a ranging analysis method with consideration for the concentrations of volatile substances, which are responsible for their organoleptic properties, is highly competitive with their expert (tasting) evaluation. A mathematical model was constructed for the classification of wines into the above categories, and a program module was developed for the automation of calculations. |
