Nota. Diferenciación de vinos tintos varietales de la Comunidad Valenciana a partir del contenido de alcoholes y polioles / Note. Differentiation of varietal red wines from Communidad Valenciana (Spain) based on their composition in terms of alcohols and polyols
- 1 February 2000
- journal article
- research article
- Published by SAGE Publications in Food Science and Technology International
- Vol. 6 (1) , 39-45
- https://doi.org/10.1177/108201320000600106
Abstract
The composition in terms of alcohols and polyols of 44 and 49 red wines (harvested in 1994 and 1995, respectively) produced in Comunidad Valenciana (Spain) from the grape varieties Cabernet Sauvignon, Tempranillo, Monastrell and Bobal was,analyzed. Discriminant analysis revealed differences among wines, and a clear separation of the samples (90 and 98%) was obtained. The most important compo nents in the differentation of the varieties studied were isoamyl alcohol for Cabernet Sauvignon, cis- 3-hexenol and isobutyl alcohol for Tempranillo, methanol and cis-3-hexenol for Monastrell, and 2,3- butanediol for Bobal. The classification obtained by elimination of the five less significant variables was similar to the one obtained using statistical treatment of all variables (with 84% and 90% in their respective harvests).Keywords
This publication has 9 references indexed in Scilit:
- GC‐MS identification of volatile components of Galician (Northwestern Spain) white wines. Application to differentiate Rías Baixas wines from wines produced in nearby geographical regionsJournal of the Science of Food and Agriculture, 1995
- Analysis of Some Highly Volatile Compounds of Wine by Means of Purge and Cold Trapping Injector Capillary Gas Chromatography. Application to the Differentiation of Rias Baixas Spanish White WinesJournal of Agricultural and Food Chemistry, 1995
- Chemometric Characterization and Classification of Five Venetian White WinesJournal of Agricultural and Food Chemistry, 1994
- Formation of Ethyl Esters of Amino Acids by Yeasts During the Alcoholic Fermentation of Grape JuiceAmerican Journal of Enology and Viticulture, 1993
- Grape, apple and pineapple juice characterisation and detection of mixturesJournal of the Science of Food and Agriculture, 1992
- Wine aromaCellular and Molecular Life Sciences, 1986
- Effects of Skin Contact Temperature on Chardonnay Must and Wine CompositionAmerican Journal of Enology and Viticulture, 1986
- Multiple discriminant analysis in the analytical differentiation of Venetian wines. 3. A reelaboration with addition of data from samples of 1979 vintage Prosecco wineJournal of Agricultural and Food Chemistry, 1982
- Correlation of objective chemical measurements and subjective sensory evaluations. wines of vitis vinifera variety 'pinot noir' from france and the united statesAnalytica Chimica Acta, 1980