Open Collections

Computer-aided technique for blending wine : application of simplex optimization to headspace gas chromatographic profiles of wine

University of British Columbia

An objective method to blend wines for standardizing flavor quality was developed. Aroma volatiles of varietal and white stock wines were analyzed at 6°C and 37°C by headspace gas chromatography with cryofocussing. Pattern similarity constants of the chromatographic profiles were entered into the simplex optimization program which determined the best blending ratios of wines to simulate the target wine. Thirteen and 23 vertices were required to give the optimum response for trials 1 and 2, respectively. For both trials the computer optimized blends could not be differentiated from the target wines by a sensory taste panel consisting of both untrained and expert judges.

Text

2010-10-06

For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.

http://hdl.handle.net/2429/28972

Food Science

University of British Columbia

Graduate