Journal
FOOD RESEARCH INTERNATIONAL
Volume 54, Issue 1, Pages 285-292Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2013.07.031
Keywords
Wine; Biological aging; Volatile compounds; Chemometric classification; Kinetic model
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Funding
- Spain's Ministry of Economy and Competitiveness
- European Community (FEDER) [RTA2011-00020-C02-02]
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20 chemical compounds were quantified in wines from 6 different biological aging statuses in an industrial criadera system. A Conglomerated Analysis (CA) realized with 7 selected compounds allowed the differentiation of wines according to their aging. By a Linear Discriminant Analysis (LDA) the 6 most discriminant compounds were identified and a correct classification of 100% of wine samples was achieved. The wine aging time can be calculated by a 3 compound equation obtained by Multiple Regression Analysis (MRA). The last two models were applied to wines with unknown aging time and their results related obtaining a R = 0.958. A kinetic model, based in the glycerol content evolution, allows the calculation of the required time to achieve the specific concentration of a status and the glycerol concentration after a known aging time. These models can help to protect the quality of wines elaborated by the traditional biological aging system. (C) 2013 Elsevier Ltd. All rights reserved.
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