VARIETAL CLASSIFICATION OF YOUNG RED WINES IN TERMS OF CHEMICAL AND COLOR PARAMETERS

Six varietal red wines produced in Murcia (Spain) were analysed for se lected enological and colour parameters (31 variables in total). As re gards acid content there were no important differences among the vinif ications studied. The initial content of glucose and fructose was quit e high in all the wines, which resulted in very high ethanol content ( between 14.1% in Cinsault Noir wine and 16.4% in Tempranillo wine). Th e colour of the wines was determined by means of the Yxy coordinates a nd CIELAB parameters, but not one of them could significantly differen tiate among vinifications. Principal component analysis and discrimina nt analysis were used to identify and to explain differences among sam ples. Discriminant analysis allowed a clear separation of the 80.7% of the cases analysed by a selection of only three variables (L, a*, C* ). With a selection of 10 variables including x coordinate, colour int ensity 1 and 2, pH, ionised anthocyanins, total phenolics, percentage of yellow pigments, total anthocyanins, hue and L was possible to cha racterise the 95% of the cases analysed, but 100% in Monastrell-1, Tem pranillo Graciano and Cinsault Noir wines.