A method is being proposed in order to discriminate bottled wines of different varieties when no other information is known. The advantages of the method consist in the fact that anyone who wants to certify the variety, which is written on the label or the area of origin, can use such a technique to achieve the conformity. Additionally, the method can be easily applied by laboratories equipped with a GC. The differentiation has been achieved by using only seven of the total extracted volatiles, mainly higher alcohols and higher alcohol esters, namely 3-methyl-1-butanol, 2,3-butanediol, ethyl lactate, 3-methyl-1-butyl acetate, 2-phenylethanol, phenyl ethyl acetate and p-hydroxy phenyl ethanol. These key compounds are not relevant to a single variety. The proposed method does not take into account variables such as the year of vintage and fermentation procedures (agitation, temperature).
(EN)
Επιστήμες Μηχανικού και Τεχνολογία ▶ Άλλες Επιστήμες Μηχανικού και Τεχνολογίες Food Science and Technology
(EN)
3-Methyl-1-butanol
Biochemistry
p-Hydroxy phenyl ethanol
http://skos.um.es/unescothes/C00386
Γαλακτικό αιθύλιο
2,3-Butanediol
Agiorgitiko
Wines discrimination
Ethyl lactate
Κρασιά διακρίσεις
**N/A**-Φαρμακολογία
Μοσχοφίλερο
Βιοχημεία
Pharmacology
**N/A**-Βιοχημεία
PCA
http://skos.um.es/unescothes/C02967
Moschofilero
2-Φαινυλαιθανόλη
Φαρμακολογία
Phenyl ethyl acetate
2-Phenylethanol
Αγιωργίτικο
Chardonnay (Wine)
http://id.loc.gov/authorities/subjects/sh91004422
Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών
(EL)
