Héberger Károly, Csomós Elemér, Simon-Sarkadi Livia
Institute of Chemistry, Chemical Research Center, Hungarian Academy of Sciences, P.O. Box 17, H-1525 Budapest, Hungary.
J Agric Food Chem. 2003 Dec 31;51(27):8055-60. doi: 10.1021/jf034851c.
Principal component analysis (PCA) and linear discriminant analysis (LDA) were used to classify 187 Hungarian white and red wines according to wine-making technology, geographic origin (wine-making region), grape variety, and year of vintage based on free amino acid and biogenic amine contents. Determination of free amino acids and biogenic amines was accomplished by ion-exchange chromatography. Six principal components accounted for >77% of the total variance in the data. The plots of component loadings showed significant groupings of free amino acids and biogenic amines. The component scores grouped according to wines made by different wine-making technologies. Using LDA the variables with a major discriminant capacity were determined. Almost complete classification (94.7%) was achieved concerning both white and red wines and wines made by different wine-making technologies. The results of differentiation between white wines according to geographic origin, grape variety, and year of vintage were 70.8, 62.4, and 73.5%, respectively. The same numbers for red wines according to geographic origin, grape variety, and year of vintage were 64.9, 71.6, and 82.4%, respectively.
主成分分析（PCA）和线性判别分析（LDA）被用于根据游离氨基酸和生物胺含量，按照酿酒技术、地理来源（酿酒地区）、葡萄品种和年份，对187种匈牙利白葡萄酒和红葡萄酒进行分类。游离氨基酸和生物胺的测定通过离子交换色谱法完成。六个主成分占数据总方差的77%以上。成分载荷图显示了游离氨基酸和生物胺的显著分组。成分得分根据不同酿酒技术酿造的葡萄酒进行分组。使用LDA确定了具有主要判别能力的变量。对于白葡萄酒和红葡萄酒以及不同酿酒技术酿造的葡萄酒，几乎实现了完全分类（94.7%）。根据地理来源、葡萄品种和年份对白葡萄酒进行区分的结果分别为70.8%、62.4%和73.5%。红葡萄酒根据地理来源、葡萄品种和年份的相应数字分别为64.9%、71.6%和82.4%。
