Classification of Slovak varietal white wines by volatile compounds

Selected volatile compounds in the most widely produced Slovak varietal white wines, Welschriesling, Grüner Veltliner and Müller Thurgau, were analysed over a 3 year period. The study aimed to find a combination of volatiles that could serve as an input for the classification of these wines using mu...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2001-12, Vol.81 (15), p.1533-1539
Main Authors: Pet'ka, Ján, Mocák, Ján, Farkaš, Pavel, Balla, Branko, Kováč, Milan
Format: Article
Language:English
Subjects:
ANOVA
authentication
Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
multivariate statistics
varietal wines
volatile compounds
Wines and vinegars
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Summary:Selected volatile compounds in the most widely produced Slovak varietal white wines, Welschriesling, Grüner Veltliner and Müller Thurgau, were analysed over a 3 year period. The study aimed to find a combination of volatiles that could serve as an input for the classification of these wines using multivariate data analysis. Significant differences among the wine samples as regards variety, producer and vintage were initially examined using ANOVA. Two classification techniques were also employed, namely linear (LDA) and quadratic (QDA) discriminant analyses. LDA revealed five volatile compounds that enabled a satisfactory classification of the wines by variety, and 10 volatiles for the classification of producers. QDA was slightly less successful in distinguishing the varieties; however, the classification of producers was comparable with the LDA results when using a significantly smaller number of variables. © 2001 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.979