Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints

Abstract Brandy de Jerez is a unique spirit produced in Southern Spain under Protected Geographical Indication “Brandy Jerez” (PGI). Two key factors for the production of quality brandies are original wine and its aging process. They significantly conditioned by specific variables related to base distillation method employed produce used obtain finally aged brandy. This final beverage therefore strongly influenced The chromatographic instrumental fingerprints (obtained GC FID) major volatile fraction series have been examined applying chemometric approach based on unsupervised (hierarchical cluster analysis principal component analysis) supervised pattern recognition tools (partial least squares–discriminant support vector machine). was able identify fermentation conditions wine, spirit, process as most influential profile.