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Effect of climatic conditions on organic acid composition of some wines obtained from different sources

Soleil Chahine Anthony Z. Tong

*Corresponding author: Anthony Z. Tong anthony.tong@acadiau.ca

agriculture2019,1,27doi:10.3934/agrfood.2019.1.27

Concentrations of ten important organic acids, titratable acidity, volatile acidity and pH in 41 wines were determined. This study included various types of wine produced in different wine-making climates. The data was analyzed through one-way ANOVA, Spearman’s correlation rank and principal component analysis (PCA). Significant differences of major organic acids were found among types of wine, with the p-values of the parameters below 0.05. Cooler-climate wines were significantly higher in titratable acidity (p = 3.9 × 10−5) and lactic acid (p = 0.0037), compared to warmer-climate wines. Spearman’s correlation analysis showed 2 pairs of parameters with moderate correlation: Lactic acid and pyruvic acid, and volatile acidity and acetic acid. PCA on types of wine revealed strong and moderate separation of groups. PCA on wines from Nova Scotia versus wines from warmer locations produced a strong separation among the red wines and no apparent separation among the white and rose wines.

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