Multivariate statistical analysis of botrytised wines of different origin

Agnes Sass-Kiss, Judit Kiss, Bence Havadi, Nóra Adányi

Research output: Contribution to journalArticle

34 Citations (Scopus)

Abstract

The study examined several types of compounds can be suitable to characterise wines made from botrytised grapes and to determine their origin and authenticity. Amines, acids, macro- and microelements of botrytised sweet wine specialities, coming from Hungary and different countries, were analysed. Measured values of twenty-one Tokaji aszú wines and twenty-three foreign botrytised wines were compared by multivariate statistical methods. Characterising the effect of Botrytis cinerea and the winemaking technology, amines were the most suitable components for determination of authenticity and origin of wines from the three types of compounds studied. However, in acids and elemental composition, differentiation of wine samples by principal component analysis was not complete but a tendency can be observed for separation according to origin. The knowledge on composition of acids and elements can support the results of amine analysis in reaching the goal to determine the origin of wines.

Original languageEnglish
Pages (from-to)742-750
Number of pages9
JournalFood Chemistry
Volume110
Issue number3
DOIs
Publication statusPublished - Oct 1 2008

Keywords

  • Acids
  • Amines
  • Atomic absorption
  • Authenticity
  • Botrytis cinerea
  • Botrytised wines
  • HPLC
  • Micro-, Macro-elements
  • Origin
  • Tokaji aszú wines

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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