Multivariate statistical analysis of botrytised wines of different origin

The study examined several types of compounds can be suitable to characterise wines made from botrytised grapes and to determine their origin and authenticity. Amines, acids, macro- and microelements of botrytised sweet wine specialities, coming from Hungary and different countries, were analysed. Measured values of twenty-one Tokaji aszu wines and twenty-three foreign botrytised wines were compared by multivariate statistical methods. Characterising the effect of Botrytis cinerea and the winemaking technology, amines were the most suitable components for determination of authenticity and origin of wines from the three types of compounds studied. However, in acids and elemental composition, differentiation of wine samples by principal component analysis was not complete but a tendency can be observed for separation according to origin. The knowledge on composition of acids and elements can support the results of amine analysis in reaching the goal to determine the origin of wines.

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