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water365木虫 (正式写手)
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Sensory analyses 1. Sensory assessment of wine samples was performed using the Buxbaum model of positive ranking . This model is based on 4 sensorial experiences rated by maximum 20 points. 2. A sensory analysis of samples of wine distillates was performed according to the method of positive ranking with factor according to the German DLG model . This model was based on 4 sensorial experiences, which are marked with grades from 0 to 5, including 0, while the average grade is multiplied by the significance factor. 3. Sensory test of changes during the technological procedure for the production of wine distillates as well as the verification of computerised results of chromatogram similarities was performed only for odour, using the model of Ranking Test (12). |
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铁杆木虫 (正式写手)
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water365(金币+3,VIP+0):呵呵，感谢 9-25 08:50
zap65535(金币+7,VIP+0):补发 12-22 12:21
water365(金币+3,VIP+0):呵呵，感谢 9-25 08:50
zap65535(金币+7,VIP+0):补发 12-22 12:21
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感官分析 1. 葡萄酒样品进行感官评价是采用绝对等级的巴克斯鲍姆模式。该模型是基于最高20分，分为4个感官评定等级。 2。对葡萄酒馏出物的感官分析，是根据绝对等级和德国的数字线划图模型因子而进行的。该模型是基于4级感官的经验，它包括从0级到5，包括0，而平均等级会因为其中关键因素的不同而不同。 3在葡萄洒蒸馏生产的工艺过程中发生变化的感官检验，和在色谱检测获得的计算计证据的相似性是：采用等级检验模型，只对气味进行(检验)。 |
2楼2009-09-24 23:02:52
