The wine is one of the most consumed drinks over the world, being subjected to falsification or adulteration regarding the variety, vintage, and geographical region. In this study, the influence of different characteristics of wines (type, production year, and origin) on the total phenolic content, total flavonoids content, antioxidant activity, total sugars content, pH, and 18O/16O isotopic ratio was investigated. The differentiation of selected wines on the basis of tested parameters was investigated using chemometric techniques, such as analysis of variance, cluster analysis, and principal component analysis. The experimental results are in agreement with other outcomes and allow concluding that variety and vineyard have the major influence on the studied parameters, but, also, statistical interaction effect between year and vineyard and year and variety is observed in some cases. The obtained results have demonstrated that these parameters together with chemometric techniques show a significant potential to be used for discrimination of white wines.
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机译：该酒是全球最消耗的饮料之一，在品种，年份和地理区域方面都受到伪造或掺假。在这项研究中，葡萄酒的不同特性（类型，生产年份和产地）对总酚含量，总黄酮含量，抗氧化活性，总糖含量，pH和 18 O /的影响研究了 16 O的同位素比。使用化学计量技术，例如方差分析，聚类分析和主成分分析，研究了根据测试参数对精选葡萄酒进行的区分。实验结果与其他结果一致，并可以得出结论，品种和葡萄园对所研究的参数具有主要影响，但是，在某些情况下，还可以观察到年份和葡萄园以及年份和品种之间的统计相互作用。获得的结果表明，这些参数与化学计量技术一起显示出可用于区分白葡萄酒的巨大潜力。
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