Varietal and geographic classification of French red wines in terms of elements, amino acids and aromatic alcohols

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Abstract
Thirty‐four French red wines from three regions already studied for their anthocyanin and flavonoid constituents have been further analysed for elements, amino acids and aromatic alcohols. An interpretation of the differences between wines related to their different geographic and varietal origins has been made from the results of statistical analyses: F statistic, principal component analysis (PCA) and stepwise discriminant analysis (SDA).Wine samples produced near Bordeaux were found to be characterised by higher rubidium and lower lithium and calcium concentrations. Differences between wine samples made from the same grape variety or produced in the same region are mainly related to differences in potassium and ash contents. The PCA demonstrates that the concentration of most amino acids in wines is mainly a function of the technology used in wine production. Moreover, it shows that the concentration of proline, hydroxyproline and ethanolamine are generally lower in wines prepared from Carignan, Cinsault and Grenache grapes than in wines from Cabernet Franc, Cabernet Sauvignon or Merlot grapes. Finally, it shows clear differences between wines according to the latitude of the production centre. These differences correspond to increasing total nitrogen content from south to north, ie Narbonne and Bordeaux versus Angers.In discriminant analysis Bordeaux wines were characterised by high rubidium and low arginine concentrations, Angers wines by a lower arginine content and Narbonne wines by their abundance of magnesium and deficiency of ethanolamine.

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