C. Delapresaowens et al., CHARACTERIZATION OF MACABEO, XARELLO, AND PARELLADA WHITE WINES FROM THE PENEDES REGION .2., American journal of enology and viticulture, 46(4), 1995, pp. 529-541
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.