Evaluation of Wax Gourd Wine Based on Principal Components and Cluster Analysis

doi:10.3969/j.issn.1000-2561.2019.08.027

Abstract

Abstract:

Sixteen indexes of wax gourd wines made from 11 yeasts, including physicochemicals, nutrients and antioxidation capabilities were determined in the study. The qualities of the wax gourd wines were evaluated by principal component analysis (PCA) and cluster analysis (CA). The results of PCA showed that the first five components represented 89.188% of the total variability on the base of the total variance explained and screen plot of principal component analysis. The hydroxyl radicals (·OH) scavenging capacity, superoxide radicals contents scavenging capacities, turbidity value, clarity, tonality values, soluble sugars, soluble reducing sugars, alcohol degrees, and contents of total soluble solids (SSC) were the main parameters for evaluating the quality of wax gourd wines. On the basis of composite score ranking, yeasts numbered BV818 and F45 were proposed. Wax gourd wines made from the 11 yeasts were classified into three main groups by CA through measured parameters, which was consistent with PCA results. This research is useful to select appropriate yeasts and processing wax gourd wines.

Key words: wax gourd wine, quality, principal component analysis, cluster analysis, evaluation

CLC Number:

S642.3

XIN Ming,LI Changbao,SUN Jian,ZHOU Zhugui,TANG Yayuan,LI Li,HE Xuemei,LI Jiemin,LIU Guoming. Evaluation of Wax Gourd Wine Based on Principal Components and Cluster Analysis[J]. Chinese Journal of Tropical Crops, 2019, 40(8): 1638-1644.

Figures/Tables 6

References 33

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性状	X₁	X₂	X₃	X₄	X₅	X₆	X₇	X₈	X₉	X₁₀	X₁₁	X₁₂	X₁₃	X₁₄	X₁₅	X₁₆
X₁	1.000	0.282	-0.687	0.011	0.630	-0.460	-0.098	0.471	0.345	0.296	0.389	0.137	-0.258	0.148	-0.713	0.707
X₂		1.000	-0.162	-0.345	0.217	-0.108	-0.320	-0.137	0.729	0.213	-0.120	-0.277	-0.916	0.422	-0.262	0.341
X₃			1.000	-0.317	-0.955	0.396	0.678	0.168	-0.418	0.302	0.071	-0.099	0.109	0.153	0.926	-0.720
X₄				1.000	0.199	-0.220	-0.136	-0.204	-0.352	-0.092	-0.347	0.422	0.556	-0.696	-0.123	0.176
X₅					1.000	-0.437	-0.794	-0.212	0.554	-0.329	-0.085	-0.005	-0.157	-0.016	-0.892	0.640
X₆						1.000	0.140	-0.273	-0.053	0.094	0.044	-0.522	-0.140	0.167	0.301	-0.430
X₇							1.000	0.712	-0.574	0.528	0.361	0.145	0.284	-0.042	0.609	-0.267
X₈								1.000	-0.080	0.495	0.472	-0.015	0.176	0.113	0.108	0.241
X₉									1.000	0.003	-0.205	-0.679	-0.663	0.461	-0.516	0.517
X₁₀										1.000	0.100	-0.061	-0.217	0.175	0.180	0.103
X₁₁											1.000	0.205	-0.078	0.243	0.052	-0.298
X₁₂												1.000	0.304	-0.492	0.088	-0.142
X₁₃													1.000	-0.487	0.213	-0.171
X₁₄														1.000	-0.134	0.037
X₁₅															1.000	-0.765
X₁₆																1.000

性状	X₁	X₂	X₃	X₄	X₅	X₆	X₇	X₈	X₉	X₁₀	X₁₁	X₁₂	X₁₃	X₁₄	X₁₅	X₁₆
X₁	1.000	0.282	-0.687	0.011	0.630	-0.460	-0.098	0.471	0.345	0.296	0.389	0.137	-0.258	0.148	-0.713	0.707
X₂		1.000	-0.162	-0.345	0.217	-0.108	-0.320	-0.137	0.729	0.213	-0.120	-0.277	-0.916	0.422	-0.262	0.341
X₃			1.000	-0.317	-0.955	0.396	0.678	0.168	-0.418	0.302	0.071	-0.099	0.109	0.153	0.926	-0.720
X₄				1.000	0.199	-0.220	-0.136	-0.204	-0.352	-0.092	-0.347	0.422	0.556	-0.696	-0.123	0.176
X₅					1.000	-0.437	-0.794	-0.212	0.554	-0.329	-0.085	-0.005	-0.157	-0.016	-0.892	0.640
X₆						1.000	0.140	-0.273	-0.053	0.094	0.044	-0.522	-0.140	0.167	0.301	-0.430
X₇							1.000	0.712	-0.574	0.528	0.361	0.145	0.284	-0.042	0.609	-0.267
X₈								1.000	-0.080	0.495	0.472	-0.015	0.176	0.113	0.108	0.241
X₉									1.000	0.003	-0.205	-0.679	-0.663	0.461	-0.516	0.517
X₁₀										1.000	0.100	-0.061	-0.217	0.175	0.180	0.103
X₁₁											1.000	0.205	-0.078	0.243	0.052	-0.298
X₁₂												1.000	0.304	-0.492	0.088	-0.142
X₁₃													1.000	-0.487	0.213	-0.171
X₁₄														1.000	-0.134	0.037
X₁₅															1.000	-0.765
X₁₆																1.000

成分 Factors	初始特征值The initial eigenvalue
成分 Factors	特征值 Eigen value	方差贡献率 The variance contribution rate/%	累加方差贡献率 The accumulated variance contribution rate/%
1	5.476	34.223	34.223
2	3.541	22.130	56.354
3	2.744	17.147	73.501
4	1.332	8.322	81.823
5	1.178	7.364	89.188
6	0.693	4.333	93.521
7	0.441	2.757	96.278
8	0.322	2.010	98.288
9	0.223	1.393	99.681
10	0.051	0.319	100.000
11	4.002E-016	2.501E-015	100.000
12	2.637E-016	1.648E-015	100.000
13	5.154E-017	3.221E-016	100.000
14	-1.498E-017	-9.363E-017	100.000
15	-5.624E-017	-3.515E-016	100.000
16	-2.336E-016	-1.460E-015	100.000

成分 Factors	初始特征值The initial eigenvalue
成分 Factors	特征值 Eigen value	方差贡献率 The variance contribution rate/%	累加方差贡献率 The accumulated variance contribution rate/%
1	5.476	34.223	34.223
2	3.541	22.130	56.354
3	2.744	17.147	73.501
4	1.332	8.322	81.823
5	1.178	7.364	89.188
6	0.693	4.333	93.521
7	0.441	2.757	96.278
8	0.322	2.010	98.288
9	0.223	1.393	99.681
10	0.051	0.319	100.000
11	4.002E-016	2.501E-015	100.000
12	2.637E-016	1.648E-015	100.000
13	5.154E-017	3.221E-016	100.000
14	-1.498E-017	-9.363E-017	100.000
15	-5.624E-017	-3.515E-016	100.000
16	-2.336E-016	-1.460E-015	100.000

评价指标 Evaluation index	主成分Principal component
评价指标 Evaluation index	1	2	3	4	5
·OH清除率 (·OH) scavenging capacity	0.673	0.036	0.709	0.085	0.016
O₂^-·清除率 (O₂^-·) scavenging capacity	0.550	0.599	0.065	0.180	0.508
DPPH清除 DPPH scavenging capacity	0.878	0.414	0.061	0.117	0.091
浊度 Turbidity value	0.015	0.815	0.067	0.361	0.041
澄清度Clarity	0.913	0.309	0.025	0.175	0.094
可滴定酸含量 Titratable acid content	0.374	0.430	0.419	0.016	0.371
色度Chromatic value	0.733	0.161	0.596	0.176	0.061
色调Tonality value	0.160	0.157	0.891	0.117	0.252
维生素C含量Vc content	0.766	0.516	0.167	0.148	0.102
挥发酸含量 Volatile acid content	0.159	0.389	0.554	0.503	0.144
可溶性糖含量 Soluble sugar content	0.161	0.192	0.571	0.717	0.025
还原糖含量 Soluble reducing sugar content	0.193	0.648	0.303	0.240	0.596
pH	0.461	0.720	0.088	0.046	0.444
酒精度 Alcohol degrees	0.199	0.767	0.065	0.242	0.150
可溶性固形物含量 Total soluble solids content	0.906	0.181	0.103	0.097	0.196
感官评价 Sensory evaluation	0.778	0.116	0.323	0.411	0.159