Classification of commercial wines from the Canary Islands (Spain) by chemometric techniques using metallic contents.
Eleven elements, K, Na, Ca, Mg, Fe, Cu, Zn, Mn, Sr, Li and Rb, were determined in dry and sweet wines bearing the denominations of origin of El Hierro, La Palma and Lanzarote islands (Canary Islands, Spain). Analyses were performed by flame atomic absorption spectrophotometry, with the exceptions of lithium and rubidium for which flame atomic emission spectrophotometry was used. Sweet wines from La Palma were elaborated as naturally sweet with over-ripe grapes and significant differences were found in all the analysed elements with the exceptions of sodium, iron and rubidium with regard to dry wines from the same island. Contrarily, sweet wines from Lanzarote elaborated with grapes in a similar ripening state to dry wines did not present significant differences between them with the exception of strontium, the content of which was greater in dry wines. Among the three islands, significant differences in mean content were found with the exceptions of iron and copper. Cluster analysis and principal component analysis show differences in wines according to the island of origin and the ripening state of the grapes. Linear discriminant analysis using rubidium, sodium, manganese and strontium, the four most discriminant elements, gave 100% recognition ability and 95.6% prediction ability. The sensitivity and specificity obtained using soft independent modelling of class analogy (SIMCA) as a modelling multivariate technique were both 100% for El Hierro and Lanzarote, and 100 and 95%, respectively, for La Palma. The modelling and discriminant capacities of the different metals were also studied.
Frías
Sergio
S
Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, Santa Cruz de Tenerife 38201, Spain.
Conde
José E
JE
Rodríguez-Bencomo
Juan J
JJ
García-Montelongo
Francisco
F
Pérez-Trujillo
Juan P
JP