Samples of Montepulciano wines from three different vintages (1994, 1995 and 1996), produced in different locations in the Abruzzo region of Italy using different yeasts and processing procedures, were subjected to 17 different chemical analyses. The data were analysed by principal component analysis (PCA) and linear discriminant analysis (LDA). From a statistical approach it is possible to point out that vintage year, closely connected with climatic conditions, was the factor that best differentiated wines as regards chemical composition, compared with other factors such as place of origin, type of yeast, fermentation vessel, clarification method and time and temperature of maceration.
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