Characterisation and differentiation of wine vinegars by multivariate analysis

Abstract

AbstractOfficial methods of analysis were applied to conventional wine vinegars made by quick acetification processes and to traditionally made vinegars from Jerez (sherry‐producing zone). Quantitative differences between samples could be clearly demonstrated by using multivariate statistical methods (cluster analysis and stepwise discriminant analysis). The results obtained have been used to classify other wine vinegar samples made by the slow acetification process in other wine producing zones in the south of Spain.