1985 Volume 80 Issue 12 Pages 867-874
Fifty domestic white wines and forty-four domestic red wines were bought in thirteen prefectures and in fifteen prefectures in Japan. Sensory evaluation and wine analysis were performed to evaluate eight characters and to determine thirty-two common chemical components. White wines which were free from off-odor and had clean and fresh flavor were highly appreciated. Red wines which had clean flavor and were rich in taste and astringency were highly appreciated. Malolactic fermentation influenced advantageously red wines and disadvantageously white wines in sensory evaluation. Principal component analysis were applied to sensory evaluation and analytical data of white wines and red wines.
As to white wines, the cumulative communality up to the tenth principal component (PC) was 82. 3%. Among the ten PCs, the first (quality), the second (sweetness), the third (quality of acid taste), the fourth (volatile acidity) and the fifth PC (sourness) were important. White wines were divided into four groups along the second PC-sweet, semi-sweet, intermediate and semi-dry, and three groups along the eighth PC related to richness in taste-1 (rich), 2 and 3 (thin). The wines belong to three groups-intermediate-2, semi-dry-3 and semi-sweet-3 were large in number and were superior in quality to the wines belong to other five groups.
As to red wines, the cumulative communality up to the ninth PC was 80. 6%. The first (quality), the second (volatile acidity), the third (sourness), the fourth (complexity of taste) and the seventh PC (richness in taste and astringency) were important. Red wines were divided in to three groups along the seventh PC-slightly strong, medium and slightly weak astringency, and two groups along the ninth PC related to extract of wine-1 (much) and 2 (little). The wines belong to medium astringency-2 group were large in number and were superior in quality to the wines belong to rest five groups.
