Note.: Differentiation of varietal red wines from Communidad Valenciana (Spain) based on their composition in terms of alcohols and polyols

被引：4

作者：

Aleixandre, JL ^{[1
]}

Lizama, V ^{[1
]}

Alvarez, I ^{[1
]}

García, MJ ^{[1
]}

机构：

[1] Univ Politecn Valencia, Dept Tecnol Alimentos, E-46071 Valencia, Spain

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2000年 / 6卷 / 01期

关键词：

wines; alcohols; discriminant analysis; differentiation;

D O I：

10.1177/108201320000600106

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 components 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).

引用

页码：39 / 45

页数：7

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