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Physico-chemical parameters complemented with aroma compounds fired up the varietal discrimination of wine using statistics

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Abstract

Wine comprises a beloved food and human companion since the early times of humans on earth. In this study, wine samples of different type (red, white, and rosé) and variety (Agiorgitiko, Augoustiatis, Cabernet Sauvignon, Syrah, Vlahiko, Assyrtiko, Chardonnay, Debina, Moschofilero, Vidiano, Syrah plus Mandilari, and Xinomavro) were subjected to physico-chemical and aroma compounds analyses, in an effort to characterize their identity and discriminate these samples according to variety using statistics. Results showed significant differences (p < 0.05) for wine samples of different variety in regard to the measured physico-chemical parameters (pH, electrical conductivity, total dissolved solids, salinity, L*, a*, b*, and Chroma*) and aroma compounds (alcohols, esters, phenolic compounds, pyran compounds, and terpenoids/norisoprenoids). Application of multivariate analysis of variance, linear discriminant analysis, and weighted least-squares regression analysis fired up the perfect varietal discrimination (~ 100%) of wine samples and modeling of results, contributing to new information in the literature about the identity of these wine varieties.

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Acknowledgements

The authors are grateful to the following wineries/estates/domaine: Zoinos Winery, Zitsa, Ioannina, Epirus; Ktima Gerovassiliou, Epanomi, Macedonia; Merkouri Estate, Korakochori, Ilia, Peloponnese; Diamantakis Winery, Heraklion, Crete; Skouras Domaine, Arcadia, Peloponnese; Hatzimichalis Domaine, Atalanti Valley, Fthiotida, Central Greece, for the donation of wine samples.

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Authors and Affiliations

  1. Department of Chemistry, Laboratory of Food Chemistry, University of Ioannina, 45110, Ioannina, Greece

    Ioannis K. Karabagias, Dionysia Sykalia & Anastasia V. Badeka

  2. Department of Chemistry, University of Turin, Via Pietro Giuria, 7, I-10125, Turin, Italy

    Alberto Mannu

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  1. Ioannis K. Karabagias
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  2. Dionysia Sykalia
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  4. Anastasia V. Badeka
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Contributions

Conceptualization, IKK and DS; methodology, IKK; software, AVB; validation, IKK, and AVB; formal analysis, IKK, DS, and AM; investigation, IKK, DS, AM; resources, AVB; data curation, IKK, and DS; writing—original draft preparation, IKK; writing—review and editing, IKK; visualization, IKK, and DS; supervision, IKK; project administration, IKK; funding acquisition, AVB. All authors have read and agreed to the published version of the manuscript.

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Correspondence to Ioannis K. Karabagias.

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Karabagias, I.K., Sykalia, D., Mannu, A. et al. Physico-chemical parameters complemented with aroma compounds fired up the varietal discrimination of wine using statistics. Eur Food Res Technol 246, 2233–2248 (2020). https://doi.org/10.1007/s00217-020-03568-y

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