Varietal Discrimination of Trebbiano d’Abruzzo, Pecorino and Passerina White Wines Produced in Abruzzo (Italy) by Sensory Analysis and Multi-Block Classification Based on Volatiles, Organic Acids, Polyphenols, and Major Elements

Reliable analytical methods able to establish wine authenticity and compliance with the origin/variety denomination are essential tools for safeguarding of consumers from fraud. In this work, we attempted discrimination certified monovarietal white wines produced in Abruzzo region (Central Italy) 2015 Trebbiano d’Abruzzo, Pecorino or Passerina grapes, all belonging variety. A preliminary sensory analysis revealed a high similarity among three wines. The aroma profile polyphenol organic acid profiles were collected by gas chromatography ultra-high-performance liquid chromatography, respectively, on 46 samples representing varieties. Eventually, concentration 14 elements same samples, determined inductively coupled plasma optical emission spectrometry, was considered. Partial Least Squares Discriminant Analysis pursued individual responses gave unsatisfactory results terms varietal discrimination. data fusion approach, Sequential Orthogonalized Linear Analysis, other hand, provided better as it misclassified only (out eighteen) external samples. Tartaric acid, malic Cu, Na, Ni, Sr, Ca, Fe, 3-methyl-1-butanol, 2-methyl-1-butanol, ethyl hexanoate, 2-phenylethyl acetate found be variables relevant