Classification of Wines by Applying Pattern Recognition to Chemical Composition Data

Abstract

Pattern recognition techniques are applied to the classification of wines by their chemical compositions. A study has been completed on 49 samples of 1970 and 1971 vintage Rhine and Moselle German white wines. The previously published data include atomic absorption analysis for elemental compositions, gas chromatographic analysis for alcohols, and the determination of total acids, solids and ash. Visual examination of the data showed no apparent separation. Several classification procedures were used and Least Squares Multilinear Classifier (LEAST) proved to be the best method for this study. Separations, by vintage years and wine regions are made possible by these methods. The best chemical features used for each separation are different, which reflects the wide variations between regions and between years within the same region. Ratios of chemical features are found to be more useful for classification than values of individual measurements.

Analysis of some metals in wine by means of capillary electrophoresis. Application to the differentiation of Ribeira Sacra Spanish red wines

“…After the works of Kwan and Kowalski on the classification of wines of Vitis Vinifera cv. Pinot Noir from France and the United States [3][4][5] a number of examples have been reported in literature. Pattern recognition methods have been used in the characterisation and classification of wine and alcoholic beverages: Galician (Spain) wines with metal ions [6][7][8], Venetian (Italy) wines with classical determinations plus aroma compounds [9], Portuguese wines with free amino acids [10], French red wines with elements, amino acids and aromatic alcohols [11] and German wines with volatile compounds, non-volatile acids and amino acids [12].…”

Investigating the Use of Element Analysis for Differentiation between the Geographic Origins of Western Cape Wines

“…It is known that key elements among chemical data sets may offer an increased reliability. Usually, a sampleto-variable ratio higher than 3 is ideal (Kwan & Kowalski, 1978). Owing to the low ratio in this study, selecting those which had exhibited high F values, determined by the initial one-way analysis of variance, reduced the number of variables.…”

“…Since the work of Kwan & Kowalski (1978), trace and ultra trace elements have been studied for their capacity to characterise the geographic origin of wine (Latorre et al, 1994;Martin et al, 1999). Some authors have succeeded in identifying wine origin solely by analysis of the elemental content.…”

Differentiation between Wines Originating from Different Red Wine Cultivars and Wine Regions by the Application of Stepwise Discriminant Analysis to Gas Chromatographic Data

“…Similarly Rapp et al (1978) differentiated between Riesling and Morio Muscat, as well as between Riesling, Sylvaner and B 6-18 (B) using SDA on 27 aroma compounds. Wines and brandies were also classified successfully according to vintage and regions by Cordner et al (1978), Kwan & Kowalski (1978) and Schreier & Reiner (1979).…”