Journal Highlight: Chemometric and phenolic attributes of blended wines assessed by multivariate techniques

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  • Published: Nov 16, 2015
  • Author: spectroscopyNOW
  • Channels: Chemometrics & Informatics
thumbnail image: Journal Highlight: Chemometric and phenolic attributes of blended wines assessed by multivariate techniques
The quality of blended wines produced from Vitis vinifera L. Cabernet Sauvignon, Merlot and Sauvignon blanc grapes have been studied using using principal components analysis and cluster analysis.

Chemometric and phenolic attributes of blended wines assessed by multivariate techniques

Journal of the Institute of Brewing, 2015, 121, 636-641
Hatice Kalkan Yildirim, Burçak İşçi and Ahmet Altındişli

Abstract: The aim of the study was to investigate the quality of blended wines produced from Vitis vinifera L. Cabernet Sauvignon, Merlot and Sauvignon blanc grapes. Wines were processed according to accepted conventional methods for white and red wines. Blended wines were produced with different ranges (25, 50, 75 and 100%) of Cabernet Sauvignon, Merlot and Sauvignon blanc wines. Produced wines were evaluated for total phenols (mg/L), total tartaric esters (mg/L caffeic acid), total flavonols (mg/L quercetin), chemometric parameters such as D280%, D420%, D520%, D620%, dA%, CD%, T, CI%, R%, Y% and B%, CIELAB parameters, protein, total and volatile acidity. Analyses on an n-dimensional scale demonstrated the relationships among the wines of different grape origins and different blending ratios. On the basis of these differences, two main groups were plotted using principal component analysis and cluster analysis. The results demonstrate the possibilities of optimizing wines on the basis of defined parameters.

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