Wine Traceability Using Chemical Analysis, Isotopic Parameters, and Sensory Profiles
AbstractNMR/IRMS techniques are now widely used to assess the geographical origin of wines. The sensory profile of a wine is also an interesting method of characterizing its origin. This study aimed at elaborating chemical, isotopic, and sensory parameters by means of statistical analysis. The data were determined in some Italian white wines—Verdicchio and Fiano—and red wines—Refosco dal Peduncolo Rosso and Nero d’Avola—produced from grapes grown in two different regions with different soil and climatic conditions during the years 2009–2010. The grapes were cultivated in Veneto (northwest Italy) and Marches (central Italy). The results show that the multivariate statistical analysis PCA (Principal Component Analysis) of all the data can be a useful tool to characterize the vintage and identify the origin of wines produced from different varieties. Moreover, it could discriminate wines of the same variety produced in regions with different soil and climatic conditions. View Full-Text
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Bonello, F.; Cravero, M.C.; Dell’Oro, V.; Tsolakis, C.; Ciambotti, A. Wine Traceability Using Chemical Analysis, Isotopic Parameters, and Sensory Profiles. Beverages 2018, 4, 54.
Bonello F, Cravero MC, Dell’Oro V, Tsolakis C, Ciambotti A. Wine Traceability Using Chemical Analysis, Isotopic Parameters, and Sensory Profiles. Beverages. 2018; 4(3):54.Chicago/Turabian Style
Bonello, Federica; Cravero, Maria C.; Dell’Oro, Valentina; Tsolakis, Christos; Ciambotti, Aldo. 2018. "Wine Traceability Using Chemical Analysis, Isotopic Parameters, and Sensory Profiles." Beverages 4, no. 3: 54.
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