RT journal article
T1 Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints
A1 Guerrero Chanivet, María
A1 Ortega‑Gavilán, Fermín
A1 Bagur‑González, María Gracia
A1 Valcárcel Muñoz, Manuel J.
A1 García Moreno, María de Valme
A1 Guillén Sánchez, Dominico Antonio
A2 Química Analítica
K1 Distillation
K1 GC-FID
K1 Sulfur dioxide
K1 Volatile compounds
K1 Authentication
K1 Wine spirit
AB Brandy de Jerez is a unique spirit produced in Southern Spain under Protected Geographical Indication “Brandy de Jerez”(PGI). Two key factors for the production of quality brandies are the original wine spirit and its aging process. They aresignificantly conditioned by specific variables related to the base wine and the distillation method employed to produce thewine spirit used to obtain a finally aged brandy. This final beverage is therefore strongly influenced by its production process.The chromatographic instrumental fingerprints (obtained by GC FID) of the major volatile fraction of a series of brandieshave been examined by applying a chemometric approach based on unsupervised (hierarchical cluster analysis and principalcomponent analysis) and supervised pattern recognition tools (partial least squares–discriminant analysis and support vectormachine). This approach was able to identify the fermentation conditions of the original wine, the distillation method usedto produce the wine spirit, and the aging process as the most influential factors on the volatile profile
PB SPRINGER
SN 1935-5149
YR 2023
FD 2023-03
LK http://hdl.handle.net/10498/28383
UL http://hdl.handle.net/10498/28383
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 09-nov-2026