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Varietal Classification of Young Red Wines in Terms of Chemical and Colour Parameters
Author(s) -
Almela Luis,
Javaloy Sebastián,
FernándezLópez José A.,
LópezRoca José M.
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199602)70:2<173::aid-jsfa479>3.0.co;2-j
Subject(s) - wine , chemistry , hue , food science , linear discriminant analysis , principal component analysis , mathematics , pigment , wine color , statistics , artificial intelligence , organic chemistry , computer science
Six varietal red wines produced in Murcia (Spain) were analysed for selected enological and colour parameters (31 variables in total). As regards acid content there were no important differences among the vinifications studied. The initial content of glucose and fructose was quite high in all the wines, which resulted in very high ethanol content (between 14·1% in Cinsault Noir wine and 16·4% in Tempranillo wine). The colour of the wines was determined by means of the Yxy coordinates and CIELAB parameters, but not one of them could significantly differentiate among vinifications. Principal component analysis and discriminant analysis were used to identify and to explain differences among samples. Discriminant analysis allowed a clear separation of the 80·7% of the cases analysed by a selection of only three variables ( L *, a *, C *). With a selection of 10 variables including x coordinate, colour intensity 1 and 2, pH, ionised anthocyanins, total phenolics, percentage of yellow pigments, total anthocyanins, hue and L * was possible to characterise the 95% of the cases analysed, but 100% in Monastrell‐1, Tempranillo Graciano and Cinsault Noir wines.