Journal of Food, Agriculture and Environment

Comparison of the descriptive sensory attributes of taste and chemical parameters of Croatian dessert wine Prošek using multivariate analysis

Author(s):

Irena Budić-Leto ¹,  Jasenka Gajdoš Kljusurić ^2*, Goran Zdunić ¹, Iva Tomić-Potrebuješ ¹, Ivan Pezo ¹, Tomislav Lovrić ²

Recieved Date: 2011-09-06, Accepted Date: 2012-01-04

Abstract:

To characterize the taste of dessert wine Prošek, four types of wines produced experimentally from dried grape cultivars Plavac mali and Pošip were analyzed. Data analysis is a fundamental task in analytical chemistry due to the great quantity of analytical information provided by modern analytical instruments. Supervised pattern recognition aims to establish a classification model based on experimental data in order to assign samples based on their pattern of measured features. The use of chemometric tools for response surface optimization in food chemistry and biotechnology is discussed, with particular reference to the chemical analysis and sensory descriptive attributes of the taste of Prošek. The paper presents three tasks: (i) influence of different grapes (Plavac mali and Pošip cv.) on the observed attributes of produced Prošek wine; (ii) influence of different yeasts in the wine production and (iii) establishing the linkage between sensory and oenological characteristics of Prošek wine. The instrumental responses, after proper data pre-processing, were used as fingerprints of the characteristics of the samples: the results of factor analysis were discussed, comparing the capability of the analytical strategies in addressing the studied problem. Based on the obtained data, using multivariate techniques in the statistical analysis, the results indicate the established relationship between the chemical composition and sensory variables of Prošek. The results of the factor analysis indicate that the fullness of the wine was significantly associated with the content of alcohol and glucose (p<0.05). The sweetness of Prošek demonstrated correlation with fructose (p<0.05). Presented work also confirms the influence of technology process based on different yeasts on different aroma characteristics. Differences in chemical composition and the intensity of the observed sensory attributes of Prošek from different grape varieties (Pošip and Plavac mali) were observed using chemometric method.

Keywords:

Dessert wine Prošek, sensory analysis, chemical analysis, chemometrics

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Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 1
Category: Food and Health
Pages: 132-136

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