2012全国数学建模大赛A题获奖论文英文版 The Evaluation of Wines.doc

The Evaluation of Wines Summary The general way is to employ a number of qualified wine critics to taste the wines when needing to determine the quality of the wines. But the grapes of making wines are able to influence the quality of the wines in acertain extent. In Task 1, we firstly solve the arithmetic mean to the two groups of the same sample wine ratings of Appendix I of the wine critic Members , then prove and verify two groups Tasting ratings results have the existence of significant differences using SPSS software by paired T test ,finally solve the second assessment wine group more reliable by analysis of variance method. In Task 2, by an accurate analysis of the impact of the physical and chemical indicators of wine grape and the quality of wine to wine grapes ,we extract the principal component that embodies the basic characteristics of the object of study, so we can reduce redundancy, and reduce the dimension of the physical and chemical indicators of wine grapes, which of the various samples conduct a comprehensive evaluation and ranking grapes .Red grapes into four categories on this basis, the three levels of white grape. In Task 3, we analyze the correlation degree of both using the typical correlation, it is concluded that both has the very high correlation, that is, the better the quality of wine grape, the higher the quality of the wine. In Task 4, we again use SPSS software to visually show the correlation coefficient between the three study and concluded that the impact on wine quality is more than two, there are other factors not taken into account. Through the Third Schedule aromatic substances added argumentation analysis, we have confirmed the larger factors exist .Physical and chemical indicators of wine grapes and wine can not be very accurate assessment of the quality of the wine, you can consider the introduction of a sensory analysis of taste and smell. Keywords: Paired samples T-test Principal Component Analysis