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. 2002 Feb 13;50(4):751-5.
doi: 10.1021/jf010712o.

Varietal differentiation of red wines in the Valencian region (Spain)

Jose Luis Aleixandre  1 , Victoria Lizama, Inmaculada Alvarez, María José García
Affiliations

Varietal differentiation of red wines in the Valencian region (Spain)

Jose Luis Aleixandre et al. J Agric Food Chem. .

Abstract

Ninety-one young varietal wines from the Valencian community (Spain), made from Cabernet Sauvignon, Tempranillo, Monastrell, and Bobal grapes, were tested on the basis of 33 variables: 9 conventional parameters, 10 alcohols and polyols, and 14 esters. Discriminant analysis was used to identify and explain the differences among samples, as well as to determine whether it is possible or not to differentiate among varieties. This differentiation (100% of the samples) has been possible due to the new discriminant analysis based on only 11 main variables: total acidity, cis-3-hexenol, methanol, glycerol, 2,3-butanediol, isobutyric alcohol, 1-pentanol, acetaldehyde, ethyl propionate, ethyl decanoato, and gamma-butyrolactone, which allow differentiating 100% of the 1994 vintage and 97% of the 1995 vintage.

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