Abstract
This work is dedicated to wine quality assessment methods as a problem of considerable current interest. Well-known approaches to wine quality assessment are considered based on the concentrations of volatile substances in wines and on the results of their taste tests. Comparative analysis was carried out for the evaluation of wines on a nominal scale of quality (high, medium, low, and adulterated) by means of discriminant analysis. It was found that the classification of wines based on quality with the use of discriminant analysis as a ranging analysis method with consideration for the concentrations of volatile substances, which are responsible for their organoleptic properties, is highly competitive with their expert (tasting) evaluation. A mathematical model was constructed for the classification of wines into the above categories, and a program module was developed for the automation of calculations.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Valuiko, G.G. and Shol’ts-Kulikov, E.P., Teoriya i praktika degustatsii vina (Theory and Practice of Wine Tasting), Simferopol: Tavrida, 2005.
Rodopulo, A.K., Osnovy biokhimii vinodeliya (Fundamentals of Biochemistry of Winemaking), Moscow: Legk. pishch. prom., 1983.
Vina i alkogol’nye napitki. Direktivy i reglamenty Evropeiskogo Soyuza (Wines and Alcohol Beverages: Directives and Regulations of the European Union), Moscow: Izd. Standartov, 2000.
Martin, G.J., Endeavour, 1990, vol. 14, no. 3, p. 137.
Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B., and Lonvaud, A., Handbook of Enology, West Sussex, England: Wiley, 2006, vol. 2.
Tochilina, R.P., Vinograd Vino Rossii, 2001, no. 3, p. 8.
Yakuba, Yu.F., Kaunova, A.A., Temerdashev, Z.A., Titarenko, V.O., and Khalafyan, A.A., Analitika kontrol’, 2014, vol. 18, no. 4, p. 345.
Yakuba, Yu.F., Temerdashev, Z.A., and Khalafyan, A.A., Analitika kontrol’, 2014, vol. 18, no. 4, p. 385.
Shol’ts, E.P. and Ponomarev, S.V., Tekhnologiya pererabotki vinograda (Technology of Grape Processing), Moscow: Agropromizdat, 1990.
Holmberg, L., Int. J. Wine Res., 2010, vol. 2, p. 105.
Men’shov, V.A., Gagarin, M.A., and Yakovlev, P.V., Vinograd Vino Rossii, 1997, no. 2, p. 14.
Gavrilina, V.A., Mal’tseva, O.I., Bulgakov, D.S., Sychev, S.N., and Sychev, K.S., Vinod. Vinograd., 2007, no. 3, p. 30.
Jackson, R.S., Wine Science: Principles and Applications, New York: Academic Press, 2008.
Yashin, Ya.I., Yashin, E.Ya., and Yashin, A.Ya., Gazovaya khromatografiya (Gas Chromatography), Moscow: Translit, 2009.
GOST (State Standard) R 51654-2000: Alcohol Products and Raw Materials for Their Production. Method for Determination of the Mass Concentration of Volatile Acids, Moscow: Standartinform, 2009.
Bodorev, M.M. and Subbotin, B.S., Vinod. Vinograd., 2001, no. 1, p. 19.
The Aroma of Rojal Red Wines from La Mancha Region: Determination of Key Odorants, Bekir Salih, Ed., Rijeka, Croatia: InTech Europe, 2012.
GOST (State Standard) R 52813-2007: Production of Winemaking. Methods of Organoleptic Analysis, Moscow: Standartinform, 2008.
Khalafyan, A.A., STATISTICA 6. Matematicheskaya statistika s elementami teorii veroyatnostei (STATISTICS 6: Mathematical Statistics with Elements of the Theory of Probability), Moscow: Binom, 2010.
Author information
Authors and Affiliations
Corresponding author
Additional information
Original Russian Text © Yu.F. Yakuba, Z.A. Temerdashev, A.A. Khalaf’yan, 2016, published in Zhurnal Analiticheskoi Khimii, 2016, Vol. 71, No. 2, pp. 212–222.
Rights and permissions
About this article
Cite this article
Yakuba, Y.F., Temerdashev, Z.A. & Khalaf’yan, A.A. Application of Ranging Analysis to the Quality Assessment of Wines on a Nominal Scale. J Anal Chem 71, 205–214 (2016). https://doi.org/10.1134/S1061934816020155
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1134/S1061934816020155