Physico-chemical parameters complemented with aroma compounds fired up the varietal discrimination of wine using statistics

Wine comprises a beloved food and human companion since the early times of humans on earth. In this study, wine samples of different type (red, white, and rosé) and variety (Agiorgitiko, Augoustiatis, Cabernet Sauvignon, Syrah, Vlahiko, Assyrtiko, Chardonnay, Debina, Moschofilero, Vidiano, Syrah plus Mandilari, and Xinomavro) were subjected to physico-chemical and aroma compounds analyses, in an effort to characterize their identity and discriminate these samples according to variety using statistics. Results showed significant differences (p < 0.05) for wine samples of different variety in regard to the measured physico-chemical parameters (pH, electrical conductivity, total dissolved solids, salinity, L*, a*, b*, and Chroma*) and aroma compounds (alcohols, esters, phenolic compounds, pyran compounds, and terpenoids/norisoprenoids). Application of multivariate analysis of variance, linear discriminant analysis, and weighted least-squares regression analysis fired up the perfect variet...