Selection of Volatile Aroma Compounds by Statistical and Enological Criteria for Analytical Differentiation of Musts and Wines of Two Grape Varieties.

BSTRACT: Aroma compounds in Airen and Macabeo musts and wines were submitted to multivariate analysis of variance and only those significantly depending ( p < 0.05) on grape variety, prefermentative treatment, and exhibiting no significant interaction were selected for discriminant analysis. Benzyl alcohol, Z-3-hexen-1-ol, hexanoic acid, benzaldehyde, β-ionone, and E-nerolidol contents in musts were used to calculate 2 discriminating functions, which allow classifying 100% of all must by variety and treatment. Discriminant analysis carried out with 1-propanol, isoamyl alcohol, 2-phenylethanol, ethyl acetate, ethyl propanoate, ethyl lactate, isobutyl acetate, and 7-butyrolactone contents in wines, allows to establish 2 other functions, which led to accurate classification of 100% of the wine samples. [ABSTRACT FROM AUTHOR]