A Study of Using Analytical Hierarchy Process and Grey Relational Grade in Wine Evaluation

Abstract

The purpose of this study was to construct a wine evaluation model by using Analytical Hierarchy Process (AHP). Samples totaling 30 in number were subjected to find the main components and analyze the volatile elements. The elements studied included five components: dry extract, pH, titratable acidity, alcohol level and residual sugar. The price of the wine will also be included. Analytical Hierarchy Process is built basically on these six elements. This thesis will use interviews and evaluation of experts' questionnaires to sift the evaluation index. Next, the AHP is applied to conduct professional evaluation, and then get the relative weights of indicators under the examination of evaluation index. The result will give the ratings of the wines from poor to excellent. It is hoped that this study may lead to helpful for assist consumer in choosing a wine. The model will be able to commend adaptive the wine to consumer and provide the information of the wine. It will be very useful in hospitality industry.