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

Classification of White Cultivar Wines by Origin using Volatile Aroma Components

“…: From both Figures l(b) and (c) it can be seen that i-amyl acetate was by far the most powerful discriminant between regions, while the other variables were not able to separate the groups on their respective axes. It is noteworthy that i-amyl acetate also emerged as the most effective component in the differentiation between the wines of Pinotage and Cabernet sauvignon cultivars in a previous study (Marais, Van Rooyen & Du Plessis, 1981). It is reasonable to conclude that this compound is a relatively sensitive parameter, at least under the conditions of these experiments.…”

“…In an earlier similar study of Pinotage and Cabernet sauvignon red wines, hexanol was also selected as the most effective discriminatory variable in the differentiation between the two cultivars when only four higher alcohols were employed (Marais, Van Rooyen & Du Plessis, 1981).…”

“…As in the case of red wine cultivars (Marais, Van Rooyen & Du Plessis, 1981), highly successful regional classifications of w!nes made from the white wine cultivars Colombar and Chenin blanc were obtained by application of SDA. These classifications could be made by using relatively few fermentation-produced flavour compounds.…”

“…Pattern recognition techniques have been applied to the trace element composition (Siegmund & Bachmann, 1978;Kwan, Kowalski & Skogerboe, 1979), and to the volatile composition of wines (Kwan & Kowalski, 1978;Kwan & Kowalski, 1980). Stepwise discriminant analysis has been applied to terpene compounds in grapes (Schreier et al 1976;Rapp et al 1978), to the volatile composition of wines (Marais, Van Rooyen & Du Plessis, 1981) and to headspace volatiles of wines at equilibrium concentrations (Noble, Flath & Forrey, 1980). The aim of this study was firstly, to select key components, mainly fermentation-produced flavour compounds, which relate to the geographic origins of the wines, and secondly, to direct further investigations into the selection and identification of wine quality parameters in order to relate chemical composition of wine to sensory quality.…”