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Wine headspace analysis reproducibility and application to varietal classification

Wine headspace analysis reproducibility and application to varietal classification

Journal of Agricultural & Food Chemistry 28(2): 346-353

Wine headspace (HS) volatiles were collected by displacement and analyzed by gas chromatography (GC, GC-MS [mass spectroetry] and sensory evaluation of the split GC effluent. Over 77% of the peak areas quantified in triplicate had coefficients of variation < 0.10. Nineteen peaks were selected for principal component analysis CA) and stepwise discriminant analysis (SDA). The 1st principal component (PC 1), although accounting for only 38% of the variance, separated 10 of the 11 White Riesling wines (R) from the 9 Chardonnays (C) and 4 French Colombards (F). Weighted > 0.50 on PC 1 were 8 components, some of which had fruity, floral descriptions, consistent with the roma of R. Weighted <-0.50 on PC 1 were 3 fruity esters, also consistent with the characteristic aromas of C and F. Linalool, often though to be important in R, was not weighted heavily on PC 1. By SDA, the 24 wines were sorted successfully into 3 varietal categories by discriminant functions using 5 components.

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Accession: 006919313

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