Classification Of Wines Research Articles

Classification of wines according to type and region based on their composition

In 25 Riesling and 20 Muller-Thurgau wines from the same district volatile compounds, nonvolatile acids and amino acids were quantitatively determined. Application to this data set of pattern recognition techniques resulted in correct classification of the samples. In the group of the Riesling wines the six Auslese wines formed a clearly separated subgroup. Based on trace element analysis, pattern recognition techniques were also used to classify 51 Riesling wines produced in two different regions of West Germany, i.e. the Mosel and Rhein-Pfalz districts. Again a correct classification was obtained; the Rhein-Pfalz wines could even be distinguished into those produced in the northern and in the southern regions.

ワインにおける化学成分の意義 ＩＩ 化学成分によるワインの類別

ワインにおける化学成分の意義 ＩＩ 化学成分によるワインの類別

Formation of terpenes by yeasts during alcoholic fermentation

In the course of studies about the influence of various yeast species and strains on the formation of fermentation by-products, the ability of yeasts to biosynthesize terpenes and terpene derivatives was investigated. In model fermentations,Saccharomyces rosei, Kloeckera apiculata, Metschnikowia pulcherrima, andTorulopsis stellata formed trace amounts of the terpene hydrocarbonsβ-myrcene and limonene as well as the terpene alcohols linalool,α-terpineol, and farnesol. WithS. cerevisiae, only the formation of traces of farnesol could be established. These results clearly demonstrate that terpene patterns of various grape cultivars used in previous work for varietal classification of white wines are not influenced by yeast fermentation carried out according to modern enological methods.

Aroma components as discriminating parameters in the chemometric classification of venetian white wines

AbstractTwenty‐two volatile aroma components of three Venetian white wines (vintage of 1981) were determined by capillary gas chromatography, after liquid‐liquid extraction and concentration in a Vigreux column. Multiple discriminant analysis and the k‐nearest neighbour rule were applied to data in order to differentiate and classify the wines according to origin. Using 11 selected parameters (alcoholic and acidic fractions), the correctly classified cases were 94.9% by the multiple discriminant analysis, and 71.8% by the 3‐nearest neighbour rule.

Pattern recognition analysis of gas chromatographic data. Geographic classification of wines of Vitis vinifera cv Pinot Noir from France and the United States

Pattern recognition analysis of gas chromatographic data. Geographic classification of wines of Vitis vinifera cv Pinot Noir from France and the United States

CLASSIFICATION OF WINES BY APPLYING PATTERN RECOGNITION TO CHEMICAL COMPOSITION DATA

ABSTRACTPattern recognition techniques are applied to the classification of wines by their chemical compositions. A study has been completed on 49 samples of 1970 and 1971 vintage Rhine and Moselle German white wines. The previously published data include atomic absorption analysis for elemental compositions, gas chromatographic analysis for alcohols, and the determination of total acids, solids and ash. Visual examination of the data showed no apparent separation. Several classification procedures were used and Least Squares Multilinear Classifier (LEAST) proved to be the best method for this study. Separations by vintage years and wine regions are made possible by these methods. The best chemical features used for each separation are different, which reflects the wide variations between regions and between years within the same region. Ratios of chemical features are found to be more useful for classification than values of individual measurements.

LECTURES ON MATERIA MEDICA AND THERAPEUTICS;: NOW IN COURSE OF DELIVERY AT THE WINDMILL-STREET SCHOOL OF MEDICINE

FERMENTATION.—Divisions of this process adopted by Fourcroy ; circumstances necessary for fermentation ; moisture, heat. Vinous fermentation; the grape and its species. Accidental discovery of wine. Medicinal effects of the grape diet. Classification of wines. The wines of France; their qualities. Wines produced by Germany. The wines of Spain.