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Chemometric Characterization and Classification of Five Venetian White Wines
Ist Teil von
Journal of agricultural and food chemistry, 1994-05, Vol.42 (5), p.1143-1153
Ort / Verlag
Washington, DC: American Chemical Society
Erscheinungsjahr
1994
Link zum Volltext
Quelle
Alma/SFX Local Collection
Beschreibungen/Notizen
A chemometric multiyear study of the characterization and classification of wines by chemical variables is presented. Five typical Venetian white wines (from the Veneto and Friuli regions of Italy) are considered: Soave Classico, Prosecco di Conegliano-Valdobbiadene, Verduzzo del Piave, Tocai di Lison, and Tocai delle Grave del Friuli. Data collected concern 273 samples originating from vintages between 1977 and 1984, and 27 chemical analytical variables (18 inorganic and classical determinations and 9 aroma compounds). The year-to-year variability is discussed. The multivariate statistical methods include the classification by Euclidean distances from group centroids, the k-nearest-neighbor rule, principal component analysis (and its derived method SIMCA), and canonical variate analysis. Statistical analysis reveals clear group structures in the data set and an acceptable wine separation in the multidimensional space. Best results are obtained by canonical variate analysis (overall correct classification about 90%), which shows that several chemical variables contribute to the classification, cis-3-hexen-1-ol being by far the most important, followed by 1-hexanol, potassium, nitrogen compounds, and total phenols