Abstract

Concentrations of ten important organic acids, titratable acidity, volatile acidity and pH in 41 wines were determined. This study included various types of wine produced in different wine-making climates. The data was analyzed through one-way ANOVA, Spearman’s correlation rank and principal component analysis (PCA). Significant differences of major organic acids were found among types of wine, with the p-values of the parameters below 0.05. Cooler-climate wines were significantly higher in titratable acidity (p = 3.9 × 10−5) and lactic acid (p = 0.0037), compared to warmer-climate wines. Spearman’s correlation analysis showed 2 pairs of parameters with moderate correlation: Lactic acid and pyruvic acid, and volatile acidity and acetic acid. PCA on types of wine revealed strong and moderate separation of groups. PCA on wines from Nova Scotia versus wines from warmer locations produced a strong separation among the red wines and no apparent separation among the white and rose wines.

Full Text
Paper version not known

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.