RT Journal Article
SR Electronic
T1 Discriminant Analysis of Sherry Wine during Biological Aging
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 407
OP 411
DO 10.5344/ajev.2004.55.4.407
VO 55
IS 4
A1 Teresa M. Berlanga
A1 Rafael Peinado
A1 Carmen Millán
A1 José M. Ortega
YR 2004
UL http://www.ajevonline.org/content/55/4/407.abstract
AB Eighty samples of wine from a biological aging system in the Montilla-Moriles region (southern Spain) collected during two years were analyzed. The analysis of variance for the 26 compounds studied revealed that concentrations of acetaldehyde and its derivates (diethoxyethane, acetoin, 2,3-butanediol), higher alcohols (isoamyl alcohols, propanol, isobutanol), glycerol, acetic acid, ethyl acetate, and 9 of the 15 nitrogen compounds (L-glycine, L-threonine, α-aminobutyric acid, γ-aminobutyric acid, L-proline, L-cysteine, L-lysine, urea, and ammonium ion) changed significantly during aging. A discriminant analysis with ethanol, acetaldehyde, glycerol, acetic acid, L-proline, and γ-aminobutyric acid was carried out, allowing the first three scales (fourth, third, and second criadera) to be discriminated from the first criadera and the solera. Distinguishing the latter two in chemical terms was difficult owing to the high uniformity of the wine.Acknowledgments: This work was supported by a grant from the Spanish government: Project AGL-2002-04154-CO2-01.