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Contribution of gas chromatographic and conventional data to the characterisation of majorcan musts and wines by means of pattern recognition techniques
Author(s) -
Forcén Marisa,
Mulet Antonio,
Berna Angel
Publication year - 1992
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/jsfa.2740600211
Subject(s) - chemistry , chromatography , gas chromatography , wine , food science
Determination of the composition of three Majorcan red wines and musts (from zona Alta and zona Baja) was performed by gas chromatography. Previous data of the former samples derived from both conventional and capillary gas chromatographic analysis were added to the former physical and chemical data and then treated by two statistical methods of pattern recognition: multiple discriminant analysis (MDA) and hierarchical clustering analysis (CA), in order to re‐evaluate a characterisation study on wines and musts. A feature selection of the data by means of the F ratio value was carried out before the statistical techniques were applied. According to MDA, density, alcohol content, colour intensity, nitrogen and cis ‐3‐hexen‐1‐ol were the major discriminating variables involved in the varietal classification of wines. Baume degree, colour intensity and proline were obtained in the corresponding musts. When distinguishing regions 2‐phenylethylacetate and glycerol were selected in wines, and pH and benzyl alcohol in musts. Musts and wines were mainly grouped according to the varietal characteristics of the samples by CA.