Principal component and linear discriminant analyses of free amino acids and biogenic amines in hungarian wines.J Agric Food Chem. 2003 Dec 31; 51(27):8055-60.JA
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.