1986 Volume 81 Issue 2 Pages 113-120
Chemical analysis of twenty-five common components were carried out on forty-six white and thirty -three red domestic table wines, twelve white and twelve red Bordeaux A. C. wines and twelve white and eleven red Burgundy A. C. wines which were available on the market.
Principal component analysis were applied to the correlation matrixes of analytical data of white and red wine respectively.
As to white wines, the cumulative communality up to the eighth principal component (PC) was 81.7%. Burgundy wines were separated from domestic and Bordeaux wines group along the first PC related to pyroglutamic acid, total nitrogen and lactic acid and the fourth PC related to total phenols. Domestic wines were separated from French wines along the seventh PC related to glycerol and the eighth PC related to glucose.
As to red wines, six PCs were extracted. The cumulative communality attained 80. 4%. The wines were divided into domestic wine, Bordeaux wine and Burgundy wine groups along the second PC related to glucose, total nitrogen, pyroglutamic acid and higher alcohols and the third PC related to intensity and tint (hue) of color of wine.
