Multivariate data analysis in classification of musts and wines of the same variety according to vintage year

Multivariate analysis has been used to discriminate among different vintage years (1986, 1987,1988)of Chardonnay musts and wines from 31 growing areas in a relatively small geographical region ofTrentino (Italy). Musts have been analyzed as to their content of amino acids and wines with respectto amino acids, volatile compounds (i.e., alcohols, esters, amides, acids, and others), and metal ions.Principal component analysis has been used as a display technique. To identify the most significantparameters for discrimination, an appropriate stepwise procedure for feature selection was carried outbefore linear discriminant analysis was applied, which led to quite satisfactory classification and predictionrates. Biochemical and oenological arguments have been proposed to account for the significance ofthe selected sets of variables. On the other hand, unsatisfactory results were obtained by univariateapproach based upon calculation of Fisher weights

Characterisation of the regional origin of sheep and cow cheeses by casein stable isotope (¹³C/¹²C and ¹⁵N/¹⁴N) ratios

The stable isotope ratios (13C/12C, 15N/14N) of casein from cheeses measured by isotope ratio mass spectrometry (IRMS) in samples of sheep and cow cheeses from Abruzzo, Friuli, Lazio and Sardinia, were found to be accurate parameters of place of origin, independently of seasoning time. Multivariate data treatments, by applying supervised (Linear Discriminant Analysis) method, revealed good discrimination possibilities for determining the place of origin of the cheese, with a percentage of correctly assigned cases equal to 100%

Evaluation of the Impact of an Archaic Protocol on White Wine Free Aroma CompoundsFlavor Chemistry of Wine and Other Alcoholic Beverages

Traditional Georgian wines are produced using long-time skin contact, often in jars of clay in absence of sulfur dioxide and other adjuvants. Long-time skin maceration white wines are recently produced at industrial level also in Italy to extract more antioxidant phenolic compounds and obtain a possible different taste and varietal flavor development by aging in quite stable conditions. The consumers, even if rather skeptic for the sensory wine character, judge with an emotional appeal these \u2018interesting\u2019 wines. The present research involves mostly wines produced from the Garganega grape variety, which is spread in the Veneto region in northern Italy and it is used to obtain the renowned Soave white wine. Applying SPE and HS-SPME GC-MS analyses on the free fraction of wine as such we investigated the free aroma variation and compared the products from the typical free-run vinification with those obtained via a skin maceration of several months. Particular attention has been paid to the prefermentative and varietal compound as C6-alcohols, monoterpenols, benzenoids and norisprenoids, as so as to fermentation derived substances like hydroxyalkyl ethyl esters, lactones, amides, furanols, aryl alcohols like tyrosol and tryptophol, HCA derived ethyl esters, some sulfur compounds, etc. An important increment of some of these compounds has been already observed in long-time skin fermented wines and some of this variations can be connected to sensorial nuances in agreement with what is reported in the literature. All the wines have been submitted to descriptive profiling and preference tests. Finally, this \u2018ancient\u2019 vinification method could offer an interesting chance \u2013 depending on the variety characteristics \u2013 for preparing \u2018unusual\u2019, properly aged products