Prediction of the storage time in bottles of Spanish white wines using multivariate statistical analysis

Young white wines lose their characteristic fruity aroma and flavour with s torage time in the bottle. The present study employed three regression meth ods: stepwise multiple linear regression, principal component regression, a nd partial least squares regression, to predict the storage times of wines in the bottle based on the composition of their volatiles. Stepwise multipl e linear regression yielded the best predictions (mean error by cross valid ation: 0.34 years), using ten volatile compounds in the equation (diethyl s uccinate, butyric acid, furan derivative, N-3-(methylbutyl) acetamide, ethy l lactate, furfural, diethyl malate, ethyl caprylate, ethyl-3-hydroxybutyra te, and ethyl-4-hydroxybutyrate).