Multivariate factor analysis has been applied to the results obtained
in an experimental study of two types of fruit liqueurs:peach and appl
e liqueurs. Twenty-two variables have been determined. Some of them ar
e related to the quality of the beverage and others to the elaborating
process and to the liqueur's base fruit. By means of multivariate fac
tor analysis and according to the grouping of the samples, the factors
and their contribution to the variables studied have been calculated.
It has been observed that the variables related to the mineral fracti
on and to the sugar fraction have contributed with the factors which e
xplain the highest variance proportion. Considering the factors two by
two, the samples studied have been projected over the plans obtained.
The grouping of the samples has been explained and discussed.