METHOD FOR OBJECTIVE INDEX OF ASTRINGENCY TASTE OF WINE

摘要

The present invention is to objectively and scientifically evaluate the quality of wines, and provide an accurate information on the taste of wines for customers when introducing a new wine. More particularly, the present invention draws an interaction formula for influencing major and minor index ingredients on acerbity, sourness, and sweetness, by selecting tannin, titratable acid, and fructose as major index ingredients influencing on astringency, sourness and sweetness, respectively, which are representing tastes of wines, and by correcting minor index ingredients (acid, tannin, alcohol, etc.) influencing on the major index ingredients, and provides an objectified information on subjective tasting on the astringency, sourness, and sweetness of wines by calculating a correction value by means of the interaction formula and by setting levels of the calculated correction value on the basis of an objective analysis chart. Therefore, the present invention provides an accurate information, for a new wine, on tastes of wines which customers want and a wine tasting index of a pentagonal shape (the shape can be various) such that customers conveniently use the information of wine tastes.