The content of hexan-1-ol in Polish wines was significantly higher (about twice as high) than in French, Italian and Spanish wines. To achieve this goal, we determined aroma compounds in wines from different countries by headspace solid-phase microextraction/gas chromatography-mass spectrometry. This work is focused on distinguishing between red wines from Poland and from other European countries, notably France, Italy and Spain. A main factor, strictly connected to wine vintage, was identified and found to be related to some analytes.Īuthenticity and the geographical origin of wines are terms of great importance for consumers and producers. Principal components analysis, hierarchical cluster analysis, Kohonen self organising map, stepwise linear discriminant analysis and soft independent modelling of class analogy were applied to the data, revealing a good separation between the five groups.
Thirty-five analytes were identified peak area data, corrected for internal standard, were used for pattern recognition treatments. Samples were from five groups of wines: Barolo, Barbaresco, Nebbiolo d'Alba, Roero and Langhe Nebbiolo, all produced from the Nebbiolo grape in the Langhe and Roero areas (province of Cuneo, Piedmont) but differing in vintage (respectively, 3 years, 2 years, 1 year, 8 months and few months) and production zone.
Sixty-eight samples of wines from Piedmont (Italy) were analysed to determine their content of volatile compounds, using the solid-phase microextraction (SPME) technique coupled with gas chromatography-mass spectrometry (GC-MS).
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