Home            Contact us            FAQs
    
      Journal Home      |      Aim & Scope     |     Author(s) Information      |      Editorial Board      |      MSP Download Statistics

     Advance Journal of Food Science and Technology


The Application of Grape Grading Based on PCA and Fuzzy Evaluation

1Qian Qiuye, 1Wang Yufei, 2Weixia Luan and 1Wang Guizhou
1International Business School
2School of Translation Studies, Jinan University, 519070, Guangdong, China
Advance Journal of Food Science and Technology  2013  11:1461-1465
http://dx.doi.org/10.19026/ajfst.5.3367  |  © The Author(s) 2013
Received: July 4, 2013  |  Accepted: July 31, 2013  |  Published: November 05, 2013

Abstract

This study grades the wine grape based on the data of physical and chemical indexes of wine grape and the quality of wine in 2012 CUMCM. Since the physical and chemical indexes of wine grape are numerous, we firstly adopt principal component analysis to select the main physical and chemical indexes which can represent most of the property of wine grape. Then, we take the comprehensive score of wine quality as the quality index of wine grape. Later, taking the contribution rate in principal component analysis and quality of wine as the fuzzy evaluation weights, we set up a fuzzy comprehensive evaluation model for the grading of wine grape according to the international standard of wine grade. The grades of the red and white wine grape all belong to 3, 4 and 5 grade, respectively and the grading result can well prove that the quality of wine can reflect the quality of wine grape to some extent.

Keywords:

PCA fuzzy evaluation, wine grape grading,


References


Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Information
   Sales & Services
Home   |  Contact us   |  About us   |  Privacy Policy
Copyright © 2024. MAXWELL Scientific Publication Corp., All rights reserved