Physico-chemical parameters complemented with aroma compounds fired up the varietal discrimination of wine using statist
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ORIGINAL PAPER
Physico‑chemical parameters complemented with aroma compounds fired up the varietal discrimination of wine using statistics Ioannis K. Karabagias1 · Dionysia Sykalia1 · Alberto Mannu2 · Anastasia V. Badeka1 Received: 16 May 2020 / Revised: 29 June 2020 / Accepted: 4 July 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract 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
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