Selection of volatile aroma compounds by statistical and enological criteria for analytical differentiation of musts and wines of two grape varieties

Aroma compounds in Airen and Macabeo musts and wines were submitted to multivariate analysis of variance and only those significantly depending (p less than or equal to 0.05) on grape variety, prefermentative treatment, and exhibiting no significant interaction were selected for discriminant analysis. Benzyl alcohol, Z-3-hexen-1-ol, hexanoic acid, benzaldehyde, beta-ionone, and E-nerolidol contents in musts were used to calculate 2 discriminating functions, which allow classifying 100% of all must by variety and treatment. Discriminant analysis carried out with 1-propanol, isoamyl alcohol, 2-phenylethanol, ethyl acetate, ethyl propanoate, ethyl lactate, isobutyl acetate, and gamma-butyrolactone contents in wines, allows to establish 2 other functions, which led to accurate classification of 100% of the wine samples.