APPLICATION OF MULTIVARIATE STATISTICAL ANALYSES TO THE STUDY OF FACTORS AFFECTING WHITE WINE VOLATILE COMPOSITION

ABSTRACT

The influence of different storage conditions on the volatile composition of young white wine was evaluated during 1 year of storage. The wine was bottled and stored under different conditions of temperature, position and illumination. During storage, a significant increase in total content esters (mainly due to the increase in ethyl butyrate, ethyl acetate and diethyl succinate) and total content acids was detected. Also total content alcohols and carbonyl compounds decreased during storage. Storage time, temperature and illumination have a significant effect on esters content, whereas carbonyl compounds are affected by temperature, and alcohols content is affected by illumination. Stepwise linear discriminant analysis was applied to the experimental data. The results showed that the samples were well classified as a function of storage temperature. On the other hand, a certain trend was observed when the wine samples were classified according to storage time. The samples corresponding to two and four months of storage were well differentiated from the rest.

PRACTICAL APPLICATIONS

From a sensory point of view, the aroma influences greatly the quality of wines. The loss of aromatic characteristics in young white wine, as well as browning, take place over a variable period of time which ranges from one month to several years, depending on wine type and storage conditions. Assessment of possible factors affecting the useful lifespan of young white wine is of great interest for the wine making industry. Knowing the chemical composition of wine, specifically aromas, and its evolution relating to different storage and preservation conditions is an important tool in quality control.