“…These systems have also been expended for multicomponent quantitative analysis of different chemical attributes of interest for the wine industry, such as pH, alcoholic content, organic acids, sulphur dioxide, glycerol, different polyphenolic compounds (LEGIN et al, 2003;DI NATALE et al, 2004). Even the correlation of ET data with sensory descriptors provided by an expert human panel (BURATTI et al, 2007;SOÓS et al, 2013) has been also evaluated. However, until now the effect of origin, grape cultivars and chemical components in Hungarian white wines have not been reported.…”