CHARACTERIZATION OF MACABEO, XARELLO, AND PARELLADA WHITE WINES FROM THE PENEDES REGION .2.

Experimental research was done, based on 60 white wine samples, identi fied through 120 analytical variables, and submitted to the analysis o f variance (ANOVA) and principal component analysis (PCA). Wines were from three varieties of white Vitis vinifera grapes (Macabeo, Xarel.lo , and Parellada) that are used in the production of Spanish sparkling wines. Wines were collected from two wineries (A and B) and eight area cooperatives (C) from the Penedes region, during three consecutive ye ars (1990, 1991, 1992). The purpose of this study was to identify the analytical characteristics which distinguish these three varieties, th us allowing differentiation according to vintage year or winery. Many of the compounds were found to be significantly different according to variety, vintage year, or winery when ANOVA was performed. Results sh ow that by PCA some polyphenolic compounds such as trans-coutaric acid , trans-caftaric acid, total caftaric acid (trans-caftaric acid + S-gl utathionylcaftaric acid + trans-caffeic acid), trans-coutaric/trans-ca ftaric acid ratio, syringic acid, and epicatechin were responsible for the differentiation of wines according to variety, while gamma-butyro lactone, ethyl lactate, hexanoic acid, diacetaldehyde, methyl acetate, ethyl acetate, isoamyl alcohol, propanol, methanol, isobutanol, total phenol, and flavonoid content separated wines according to vintage ye ar. Finally, a clear differentiation according to winery was obtained by Orn, Gln, ethanolamine, Lys, isoamyl acetate, isobutyl acetate, hex yl acetate, ethyl hexanoate, cis-3-hexenol acetate, butyl acetate, 2-p henethyl acetate, methanol, and isobutanol.