Wine Differentiation According to Color Using Conventional Parameters and Volatile Components

Abstract Wine samples from Denomination of Origin “Madrid” have been classified according to color (white, rose, and red) by means of applying a discriminant technique to the results obtained by the analysis of certain conventional parameters (pH, titratable acidity, volatile acidity, fixed acidity, dry extract, alcohol content, ash content, ash alkalinity, reducing sugar, SO2) and volatile compounds (major and minor). A satisfactory result was not obtained for conventional parameters or for major volatile components. These variables in some cases depend on factors such as wine harvesting, grape maturity, and fermenting conditions and in others, it is mainly the vinification process, making it necessary to be rather careful when interpreting the results obtained. The data from the minor volatile components suggest that it is possible to classify the samples studied as a function of the content of these components. This is due to variables with greater discriminating capacity, such as deduced from the correct classification percentages obtained.

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