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Food Science and Technology International
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Nota. Diferenciación de vinos tintos varietales de la Comunidad Valenciana a partir del contenido de alcoholes y polioles / Note. Differentiation of varietal red wines from Communidad Valenciana (Spain) based on their composition in terms of alcohols and polyols

J.L. Aleixandre

Departamento de Tecnologia de Alimentos, Universidad Politécnica de Valencia, Camino de Vera, 14, 46071 Valencia, España

V. Lizama

Departamento de Tecnologia de Alimentos, Universidad Politécnica de Valencia, Camino de Vera, 14, 46071 Valencia, España

I. Alvarez

Departamento de Tecnologia de Alimentos, Universidad Politécnica de Valencia, Camino de Vera, 14, 46071 Valencia, España

M.J. Garcia

Departamento de Tecnologia de Alimentos, Universidad Politécnica de Valencia, Camino de Vera, 14, 46071 Valencia, España

The composition in terms of alcohols and polyols of 44 and 49 red wines (harvested in 1994 and 1995, respectively) produced in Comunidad Valenciana (Spain) from the grape varieties Cabernet Sauvignon, Tempranillo, Monastrell and Bobal was,analyzed. Discriminant analysis revealed differences among wines, and a clear separation of the samples (90 and 98%) was obtained. The most important compo nents in the differentation of the varieties studied were isoamyl alcohol for Cabernet Sauvignon, cis- 3-hexenol and isobutyl alcohol for Tempranillo, methanol and cis-3-hexenol for Monastrell, and 2,3- butanediol for Bobal. The classification obtained by elimination of the five less significant variables was similar to the one obtained using statistical treatment of all variables (with 84% and 90% in their respective harvests).

Key Words: wines • alcohols • discriminant analysis • differentiation

Food Science and Technology International, Vol. 6, No. 1, 39-45 (2000)
DOI: 10.1177/108201320000600106
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