Analytical Parameters in the Characterization of Three Venetian Wines. Application of the Statistical Linear Discriminant Analysis

Abstract

The possibilities of discriminating between the Venetian D.O.C. wines Soave Classico (S), Prosecco di Conegliano e Valdobbiadene (P), and Verduzzo del Piave (V) are tested on the basis of the following analysis determinations: sodium, potassium, calcium, magnesium, chloride, pH, total acidity, phosphorus, ash content, and alkalinity of the ashes. Comparisons are drawn by the statistical method of linear discriminant analysis. Optimal discriminant functions and the threshold values are reported for the comparisons of S-P, S-V, and P-V; the probabilities of classification errors are also estimated. For the comparisons of S-P and S-V a considerable discriminating power (error 1.4% and 3.7%, respectively) is obtained by combining the parameters pH, ash content, and alkalinity of the ashes. The comparison of P-V is tentatively achieved by combining the parameters sodium, potassium, and chloride; however, the result has shown that the discriminating test is not satisfactory.