Implementation of principal component analysis (PCA) for the instrumental and sensory determination of color attributes in orange wines

SCHVAB, M.C.; FERREYRA, M.M.; ZAPATA, L.M.; GERARD, L.M.; DAVIES, C.V.; HOURS, R.A.

Advances in Food Science and Food Biotechnology in Developing Countries

Mexican Association of Food Science (AMECA)

Lugar: México; Año: 2008;

The relationship between sensory evaluation and color analytical parameters of orange wine was studied using PCA, vitamin C, total carotenoids and total SO2 contents, browning index, CIELa*b* parameters and sensory attributes determined using a quantitative descriptive assay. PCA allowed grouping orange wines according to type of must and physicochemical and sensory color characteristics. It was proved that vitamin C content is the most important parameter affecting orange wine color.