A Study of Factors Affecting Wine Volatile Composition and its Application in Discriminant Analysis

Autor: Fernández Zurbano, María Purific.; Ferreira, V.; Cacho, J.; 

Tipo de documento: Artículo de revista

Revista: LWT - Food Science and Technology. ISSN: 0023-6438. Año: 1996. Volumen: 29. Páginas: 251-259.

Texto completo open access 


Resumen: Seventy-two young commercial Spanish wines from the 1990 harvest were analysed during the first semester of 1991. Analytical data on 52 volatile compounds were obtained. Diverse multivariate analysis methods were utilized to study these data in order to obtain a factorization so that an interpretation of the role played by grape variety and origin could be made. Cluster analysis showed similar aroma profiles according to site or grape variety, and a strong influence of the presence of skins during fermentation. Discriminant analysis has shown that wine volatile composition contains enough information to establish a consistent control of authenticity, allowing the assessment of the origin or grape variety of very different wine samples through a common function. Origin and grape variety are two interactive factors that strongly influence wine volatile composition. Origin affects mainly the amount and proportion of compounds derived from unsaturated lipid in the grape and volatile derived from yeast aminoacid, while grape variety affects mainly this latter group of compounds.