Chemometric investigation of the volatile content of young South African wines

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dc.contributor.authorWeldegergis B.T.
dc.contributor.authorDe Villiers A.
dc.contributor.authorCrouch A.M.
dc.date.accessioned2011-10-13T16:58:28Z
dc.date.available2011-10-13T16:58:28Z
dc.date.issued2011
dc.description.abstractThe 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.
dc.description.versionArticle
dc.identifier.citationFood Chemistry
dc.identifier.citation128
dc.identifier.citation4
dc.identifier.citationhttp://www.scopus.com/inward/record.url?eid=2-s2.0-79958044911&partnerID=40&md5=edf2da8cbe2a7d55c36a74618328a9a9
dc.identifier.issn3088146
dc.identifier.other10.1016/j.foodchem.2010.09.100
dc.identifier.urihttp://hdl.handle.net/10019.1/16734
dc.subjectChemometrics
dc.subjectCultivar
dc.subjectPinotage
dc.subjectVolatile compounds
dc.subjectWine
dc.subjectCabernet-Sauvignon
dc.subjectChemometrices
dc.subjectChemometrics
dc.subjectCultivar
dc.subjectEthyl octanoate
dc.subjectFactor analysis
dc.subjectGeographical origins
dc.subjectGrape variety
dc.subjectIsoamyl acetate
dc.subjectIsoamyl alcohol
dc.subjectLinear discriminant analysis
dc.subjectPinotage
dc.subjectRed wine
dc.subjectVolatile components
dc.subjectVolatile compounds
dc.subjectVolatile contents
dc.subjectWhite wines
dc.subjectDiscriminant analysis
dc.subjectFace recognition
dc.subjectInvestments
dc.subjectVolatile organic compounds
dc.subjectWine
dc.subjectPrincipal component analysis
dc.subject2 phenethyl acetate
dc.subject5 methylfurfural
dc.subjectacetic acid
dc.subjectacetic acid ethyl ester
dc.subjectacetoin
dc.subjectbutanol
dc.subjectbutyric acid
dc.subjectbutyric acid ethyl ester
dc.subjectdecanoic acid ethyl ester
dc.subjectethyl dextro lactate
dc.subjectethyl octanoate
dc.subjectfurfural
dc.subjectguaiacol
dc.subjecthexanoic acid
dc.subjecthexanoic acid ethyl ester
dc.subjecthexanol
dc.subjecthexyl acetate
dc.subjectisobutanol
dc.subjectisobutyric acid
dc.subjectisopentyl acetate
dc.subjectisovaleric acid
dc.subjectoctanoic acid derivative
dc.subjectpropanol
dc.subjectpropionic acid
dc.subjectsuccinic acid diethyl ester
dc.subjectunclassified drug
dc.subjectunindexed drug
dc.subjectvaleric acid
dc.subjectvolatile agent
dc.subjectaccuracy
dc.subjectanalysis of variance
dc.subjectaroma
dc.subjectarticle
dc.subjectCabernet sauvignon
dc.subjectChardonnay
dc.subjectchemical composition
dc.subjectchemometrics
dc.subjectcontrolled study
dc.subjectcultivar
dc.subjectdiscriminant analysis
dc.subjectfactorial analysis
dc.subjectflavor
dc.subjectgeographic distribution
dc.subjectgrape
dc.subjectMerlot
dc.subjectPinotage
dc.subjectprincipal component analysis
dc.subjectSauvignon blanc
dc.subjectShiraz
dc.subjectSouth Africa
dc.subjectvintage
dc.subjectwine
dc.subjectVitaceae
dc.titleChemometric investigation of the volatile content of young South African wines
dc.typeArticle
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