Chemometric Estimation of the Contributions of Metals and Volatile Compounds to the Sensory Properties of Some Natural Grape Wines

Based on the concentrations of metals and volatile compounds in red and white wine samples and using linear and general linear models, we performed a comparative analysis of their contributions to the formation of sensory properties, the consolidated characteristic of which is the average value of sensory estimates given by experts. The contribution of volatile compounds to the sensory estimates exceeded that of metals by more than two times for red wines and more than three times for white wines. For red wines, the contributions of metals and volatile compounds to the variability of sensory estimates are approximately equal, and in the case of white wines, the contribution of volatile compounds is much higher than the contribution of metals. The constructed models can be used to predict sensory estimates of red and white wines based on the concentrations of volatile compounds and metals.
Author(s): A. A. Khalafyan [sup.1], Z. A. Temerdashev [sup.1], A. G. Abakumov [sup.1], Yu. F. Yakuba [sup.2] Author Affiliations: (1) grid.26083.3f, 0000 0000 9000 3133, Department of Chemistry and High [...]