A chemometric and sensory study was conducted of ten Spanish red wines,all described as“Tempranillo Crianza 2010”,with Protected Designation of Origin(PDO).The analysis considered the following physicochemical param...A chemometric and sensory study was conducted of ten Spanish red wines,all described as“Tempranillo Crianza 2010”,with Protected Designation of Origin(PDO).The analysis considered the following physicochemical parameters:alcohol content,SO_(2) level,acidity,tannin,antioxidant capacity and colour.In the chemometric study,Principal Component Analysis of the colour,Cluster Analysis,Analysis Of Variance(ANOVA)and the Kruskal-Wallis test showed that the samples corresponding to PDOs#8,#9 and#10 presented the highest number of differences from the rest.In the sensory analysis,Samples#9 and#10 were identified as the most different.From both types of study,we conclude that Samples#8,#9 and#10 present the greatest differences,while the remaining samples were very similar in their chemometric and sensory characteristics.展开更多
基金supported by the European Research Commission(Research Executive Agency)under de research project Stance4Health under Grant(Contract N°816303)by the Plan Propio de Investigacion y Transferencia of the University of Granada under the program“Intensificacion de la Investigacion,modalidad B”.
文摘A chemometric and sensory study was conducted of ten Spanish red wines,all described as“Tempranillo Crianza 2010”,with Protected Designation of Origin(PDO).The analysis considered the following physicochemical parameters:alcohol content,SO_(2) level,acidity,tannin,antioxidant capacity and colour.In the chemometric study,Principal Component Analysis of the colour,Cluster Analysis,Analysis Of Variance(ANOVA)and the Kruskal-Wallis test showed that the samples corresponding to PDOs#8,#9 and#10 presented the highest number of differences from the rest.In the sensory analysis,Samples#9 and#10 were identified as the most different.From both types of study,we conclude that Samples#8,#9 and#10 present the greatest differences,while the remaining samples were very similar in their chemometric and sensory characteristics.
