【摘要】 为了解决由于葡萄酒的组成成分十分复杂与多样而导致它的类型分类与品质划分困难的问题,减少由于感官评审法对葡萄酒的评测周期长、影响因素多,主观性强和重复性差以及近红外光谱和三维荧光光谱等重复性差、人的感官长时间易出现适应性疲劳而导致对葡萄酒的口感、质量评测造成不可估计的经济影响。通过对178个葡萄酒样品化学分析数据进行分析处理,其中有13个葡萄酒属性,使用朴素贝叶斯分类算法对其属性进行分析来确定葡萄酒品质的分类。更多还原

【Abstract】 In order to solve the problem of type classification and difficulty in quality division due to the composition of the wine is very complex and diverse, reduced due to the sensory evaluation method for wine evaluation period is long, the influencing factors are too strong, the subjectivity is strong and the repeatability is poor and the near infrared spectrum and the three-dimensional fluorescence spectrum are reproducible, the human senses are prone to adaptive fatigue for a long time and lead to the taste of the wine, Quality assessment results in unpredictable economic impact. The chemical analysis data of 178 wine samples were analyzed and analyzed, among which there were 13 wine attributes, and the properties of wine were analyzed by using naive Bayesian classification algorithm to analyze the classification of wine quality.更多还原