Statistical analysis of wines using a robust compositional biplotStatistical analysis of wines using a robust compositional biplot

Statistical analysis of wines using a robust compositional biplot. Hron, K., Jelinkova, M., Filzmoser, P., Kreuziger, R., Bednar, P., Bartak, P.: Talanta 90, 46-50 (2012).

DOI: 10.1016/j.talanta.2011.12.060

Abstract:

Eight phenolic acids (vanillic, gentisic, protocatechuic, syringic, gallic, coumaric, ferulic and caffeic) were quantitatively determined in 30 commercially available wines from South Moravia by gas chromatography-mass spectrometry. Raw (untransformed) and centered log-ratio transformed data were evaluated by classical and robust version of principal component analysis (PCA). A robust compositional biplot of the centered log-ratio transformed data gives the best resolution of particular categories of wines. Vanillic, syringic and gallic acids were identified as presumed markers occurring in relatively higher concentrations in red wines. Gentisic and caffeic acid were tentatively suggested as prospective technological markers, reflecting presumably some kinds of technological aspects of wine making.

Statistical analysis of wines using a robust compositional biplot. Hron, K., Jelinkova, M., Filzmoser, P., Kreuziger, R., Bednar, P., Bartak, P.: Talanta 90, 46-50 (2012).

DOI: 10.1016/j.talanta.2011.12.060

Abstract:

Eight phenolic acids (vanillic, gentisic, protocatechuic, syringic, gallic, coumaric, ferulic and caffeic) were quantitatively determined in 30 commercially available wines from South Moravia by gas chromatography-mass spectrometry. Raw (untransformed) and centered log-ratio transformed data were evaluated by classical and robust version of principal component analysis (PCA). A robust compositional biplot of the centered log-ratio transformed data gives the best resolution of particular categories of wines. Vanillic, syringic and gallic acids were identified as presumed markers occurring in relatively higher concentrations in red wines. Gentisic and caffeic acid were tentatively suggested as prospective technological markers, reflecting presumably some kinds of technological aspects of wine making.