Factor Analysis of Major Volatile Component Data on Wine

Abstract

Gas chromatographic analysis of major volatile components were carried out on table wines available on the market and a carrelation matrix of 12 components was calculated. Principal component analysis was applied to the correlation matrix. The four factors were extracted by the analysis and the cumulative proportion attained 71. 4%. The meaning contained in each factor was inferred as follows: the first factor related to the aging and the composition of wine, the second factor related to the alcoholic fermentation and malolactic fermentation, the third factor related to the alcoholic fermentation under anaerobic environment and lower temperature, and the fourth factor related to the processes of red wine making. The volatile components which expressed significant factor loading on the first and second factors were ethyl esters of acetic, lactic and succinic acids, γ-butyrolactone and higher alcohols. From these results it was confirmed that the volatile components were closely related to the odor quality and the wine making processes.