ComparisonOnSensoryQualityOfDomesticAndImportedRedWine

• Main Authors: Liao,Pinchun, 廖品鈞
• Other Authors: Chen,Mingtsao
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/27820054219847623305

碩士 === 大葉大學 === 生物產業科技學系碩士在職專班 === 100 === Broadly speaking, wine refers to the fruit can be brewed into wine, but usually refers only to wine which is used grapes as raw material. The history for humans to pick the wild grapes to make wine can be back to the wine prehistoric times, a few years have been untraceable. Dating back at least six thousand years ago, the Black Sea and Caucasus region between the Caspian Sea, humans began planting grapes, wine brewing, and, most crucially. At that time, the grapes used are Vitis Vinifera species, and currently, which are the same as thousands of wine making grape varieties and inferred to be the ancestors of all wine making grapes. Sensory evaluation is the science dealted with the sensory responses to food characteristics based on the science to explore how to induce, measure, analyze and interpreter the five sensory characteristics of food.Wine is evaluated by sight, smell, taste and touch. Therefore, in this study four kinds of foreign wines and six kinds of wines made in Taiwan are selected to carry on the sensory evaluation including the color, aroma, taste and overall quality of the samples.The blind tasting was conducted sensory evaluation. By the comparison of the results of sensory evaluation you can know the difference between the foreign red wines and domestic red wines, and identify your favorite wine to reach the realm of red wine appreciation.