Varietal Differentiation of Red Wines in the Valencian Region (Spain)

Abstract

Ninety-one young varietal wines from the Valencian community (Spain), made from Cabernet Sauvignon, Tempranillo, Monastrell, and Bobal grapes, were tested on the basis of 33 variables: 9 conventional parameters, 10 alcohols and polyols, and 14 esters. Discriminant analysis was used to identify and explain the differences among samples, as well as to determine whether it is possible or not to differentiate among varieties. This differentiation (100% of the samples) has been possible due to the new discriminant analysis based on only 11 main variables: total acidity, cis-3-hexenol, methanol, glycerol, 2,3-butanediol, isobutyric alcohol, 1-pentanol, acetaldehyde, ethyl propionate, ethyl decanoato, and gamma-butyrolactone, which allow differentiating 100% of the 1994 vintage and 97% of the 1995 vintage.

An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk

“…This statistical approach intended not only to classify raw skim milks according to animal provenience (goat, cow and respective mixtures), but also to compare the model classifications with those that could be expected by chance, in order to verify if the proposed potentiometric methodology could be used reliably by cheese producers for the detection of goat milk adulterations with cow milk. This technique was used for the classification of vinegars based on their polyalcohols content [23], the varietal differentiation of red wines in the Spanish Valencian region [24], the determination of geographic origin of potatoes using their content in mineral and trace elements [25], to discriminate between table olives according to their mineral nutrient composition [26], to discriminate between bovine breeds and production sub-system based on the raw meat fatty acids profile [27], and to differentiate honey samples according to their pollen content [14].…”

Application of purge and trap extraction and gas chromatography for determination of minor esters in cider

“…The study of these compounds have allowed to obtain reliable information about distinct stages in the manufacture process, such as the raw material used [1], fermentation process [2,3], and maturation and storage [4][5][6]. Gas chromatography (GC) involves the analysis of the volatile organic compounds exist in the vapor phase at the typical GC operating temperatures, between 40 and 300 • C. In many cases, the levels of concentration are very low for direct analysis by gas chromatography, so that, several procedures have been proposed to isolate and concentrate aroma compounds prior to gas chromatography analysis in fermented beverages, with their advantages and drawbacks.…”

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

“…Wine labelled as having the same variety, region and geographic origin should have a similar or typical composition that affords them distinctive characteristics, which allows the wine to be differentiated from other wines of known origin (Danzer et al, 1999;Sivertsen et al, 1999). Differentiation of wines according to grape variety can be effectively performed by determining parameters such as protein content (by electrophoresis), amino acids (by fast protein liquid chromatography; FPLC), polyphenols (by high-performance liquid chromatography; HPLC), elemental composition (by inductively coupled plasma; ICP), isotope ratios (by nuclear magnetic resonance; NMR) and aromatic compounds (by gas chromatography mass spectrometry; GC-MS) (Aleixandre et al, 2002). Several Spanish wines produced from different varieties were differentiated on the basis of polyphenols and aromatic compounds and protein fraction (Pueyo et al, 1993).…”

“…Symonds & Cantagrel (1982) and Maarse et al (1987) established that aromatic compounds could be used to differentiate German varietal wines. Discriminant analysis has also been applied to volatile compounds of French and Spanish varietal red wines to differentiate between them (Noble et al, 1984;Rebolo et al, 2000;Aleixandre et al, 2002). Albariňno and Nebbiolo wines were differentiated on the basis of volatile compounds (GarciaJares et al, 1995;Marengo et al, 2001).…”