Differentiation of "claret", rosé, red and blend wines based on the content of volatile compounds by headspace solid-phase microextration and gas chromatography.

  1. Cabredo-Pinillos, S. 1
  2. Cedrón-Fernández, T. 1
  3. Sáenz-Barrio, C. 1
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revista:
European Food Research and Technology

ISSN: 1438-2377

Año de publicación: 2007

Volumen: 226

Número: 6

Páginas: 1317-1323

Tipo: Artículo

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DOI: 10.1007/S00217-007-0660-6 SCOPUS: 2-s2.0-41549129427 WoS: WOS:000254453500010 GOOGLE SCHOLAR

Otras publicaciones en: European Food Research and Technology

Objetivos de desarrollo sostenible

Resumen

We studied 46 samples of wine from Denomination of Origin of La Rioja: 8 rosé, 8 "claret", 10 red, 10 artificial blend and 10 ungrouped wines (3 rosé, 2 "claret", 2 red and 3 blend). The samples were analysed by gas chromatography using headspace-solid-phase microextraction (HS-SPME) with a Carbowax-divinylbenzene (CW/DVB) fibre. The variables considered were 3-methyl butyl acetate, 3-methyl-1-butanol, ethyl hexanoate, 1-hexanol, ethyl octanoate, diethyl succinate, hexanoic acid, 2-phenylethanol, octanoic acid, decanoic acid and geraniol, all significant for distinguishing the types of wines except 3 metil-1-butanol and 1-hexanol. The different wine samples were classified by multivariate statistical methods. Good differentiation between the different groups of samples was achieved by means of principal component analysis and hierarchical cluster analysis. Linear discriminant analysis was used to differentiate and classify these wines. 3-methyl-butyl acetate, ethyl octanoate, diethyl succinate, hexanoic acid, 2-phenylethanol and decanoic acid were the most discriminant variables and gave 100% recognition ability and 100% prediction ability. © 2007 Springer-Verlag.