Chemometric investigation of the volatile content of young South African wines
Date
2011
Authors
Weldegergis B.T.
De Villiers A.
Crouch A.M.
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
The content of major volatiles of 334 wines of six different cultivars (Sauvignon Blanc, Chardonnay, Pinotage, Shiraz, Cabernet Sauvignon and Merlot) and vintage 2005 was used to investigate the aroma content of young South African wines. Wines were sourced from six different regions and various producers. Thirty-nine volatile components partially responsible for the flavour of wine were quantified. In order to investigate possible correlation between volatile content and grape variety and/or geographical origin, analysis of variance, factor analysis (FA), principal component analysis (PCA) and linear discriminant analysis (LDA) were used. Significant differences in the levels of certain volatiles were observed as a function of region and cultivar, with the latter factor proving to be more influential. A few volatile compounds were identified as potential predictors of the white wine cultivars. Prediction for red wine cultivars was poor, with the exception of Pinotage wines, for which three compounds (isoamyl acetate, isoamyl alcohol and ethyl octanoate) were identified as accurate predictors. The reasons for the importance of these three volatile compounds in distinguishing young Pinotage wines are discussed, and possible reasons for the unique levels in wines of this cultivar are highlighted. © 2010 Elsevier Ltd. All rights reserved.
Description
Keywords
Chemometrics, Cultivar, Pinotage, Volatile compounds, Wine, Cabernet-Sauvignon, Chemometrices, Chemometrics, Cultivar, Ethyl octanoate, Factor analysis, Geographical origins, Grape variety, Isoamyl acetate, Isoamyl alcohol, Linear discriminant analysis, Pinotage, Red wine, Volatile components, Volatile compounds, Volatile contents, White wines, Discriminant analysis, Face recognition, Investments, Volatile organic compounds, Wine, Principal component analysis, 2 phenethyl acetate, 5 methylfurfural, acetic acid, acetic acid ethyl ester, acetoin, butanol, butyric acid, butyric acid ethyl ester, decanoic acid ethyl ester, ethyl dextro lactate, ethyl octanoate, furfural, guaiacol, hexanoic acid, hexanoic acid ethyl ester, hexanol, hexyl acetate, isobutanol, isobutyric acid, isopentyl acetate, isovaleric acid, octanoic acid derivative, propanol, propionic acid, succinic acid diethyl ester, unclassified drug, unindexed drug, valeric acid, volatile agent, accuracy, analysis of variance, aroma, article, Cabernet sauvignon, Chardonnay, chemical composition, chemometrics, controlled study, cultivar, discriminant analysis, factorial analysis, flavor, geographic distribution, grape, Merlot, Pinotage, principal component analysis, Sauvignon blanc, Shiraz, South Africa, vintage, wine, Vitaceae
Citation
Food Chemistry
128
4
http://www.scopus.com/inward/record.url?eid=2-s2.0-79958044911&partnerID=40&md5=edf2da8cbe2a7d55c36a74618328a9a9
128
4
http://www.scopus.com/inward/record.url?eid=2-s2.0-79958044911&partnerID=40&md5=edf2da8cbe2a7d55c36a74618328a9a9