Characterization of Macabeo, Xarel.lo, and Parellada White Wines from the Penedès Region. II

¹ Area de Nutrición y Bromatología. Facultad de Farmacia. Universidad de Barcelona. Av. Joan XXIII, s/n, 08028 Barcelona, Spain.

Experimental research was done, based on 60 white wine samples, identified through 120 analytical variables, and submitted to the analysis of variance (ANOVA) and principal component analysis (PCA). Wines were from three varieties of white Vitis vinifera grapes (Macabeo, Xarel.lo, and Parellada) that are used in the production of Spanish sparkling wines. Wines were collected from two wineries (A and B) and eight area cooperatives (C) from the Penedès region, during three consecutive years (1990, 1991, 1992). The purpose of this study was to identify the analytical characteristics which distinguish these three varieties, thus allowing differentiation according to vintage year or winery. Many of the compounds were found to be significantly different according to variety, vintage year, or winery when ANOVA was performed. Results show that by PCA some polyphenolic compounds such as trans-coutaric acid, trans-caftaric acid, total caftaric acid (trans-caftaric acid + S-glutathionylcaftaric acid + trans-caffeic acid), trans-coutaric/trans-caftaric acid ratio, syringic acid, and epicatechin were responsible for the differentiation of wines according to variety, while -butyrolactone, ethyl lactate, hexanoic acid, diacetaldehyde, methyl acetate, ethyl acetate, isoamyl alcohol, propanol, methanol, isobutanol, total phenol, and flavonoid content separated wines according to vintage year. Finally, a clear differentiation according to winery was obtained by Orn, Gln, ethanolamine, Lys, isoamyl acetate, isobutyl acetate, hexyl acetate, ethyl hexanoate, cis-3-hexenol acetate, butyl acetate, 2-phenethyl acetate, methanol, and isobutanol.

Key words: differentiation, characterization, white wine, variety, vintage

Submitted on May 31, 1994