Color and phenolic compounds of a young red wine as discriminanting variables of its ageing status

The purpose of this work is to characterize young red wines regarding their ageing status using objective color and phenolic compounds measurements as variables. Discriminant analysis was used to obtain functions that made it possible to classify wines. Using the above-mentioned variables, five classification functions were obtained that correctly classified 100% of the wine samples. To validate the model and to check its discriminanting potential we applied it to wines stood at different temperatures. The five functions correctly classified 81.6% of the wines regarding their ageing status. (C) 2000 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.