Fuzzy Divisive Hierarchical Associative-Clustering Applied to Different Varieties of White Wines According to Their Multi-Elemental Profiles

• Published in: Molecules (Basel, Switzerland) Vol. 25; no. 21; p. 4955
• Main Authors: Feher, Ioana, Magdas, Dana Alina, Voica, Cezara, Cristea, Gabriela, Sârbu, Costel
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 26-10-2020; MDPI
• Subjects: Agricultural management; Chemical elements; Chemical partition; Cluster Analysis; Clustering; Cultivars; elemental profile; Fertilizers; Food Analysis; Food products; fuzzy associative-clustering; Fuzzy Logic; Fuzzy sets; Geography; ICP-MS analysis; Scientific imaging; white wines; Wine - analysis; Wines; Moldova; fuzzy associative-clustering; elemental profile; white wines; ICP-MS analysis
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules25214955

Wine data are usually characterized by high variability, in terms of compounds and concentration ranges. Chemometric methods can be efficiently used to extract and exploit the meaningful information contained in such data. Therefore, the fuzzy divisive hierarchical associative-clustering (FDHAC) method was efficiently applied in this study, for the classification of several varieties of Romanian white wines, using the elemental profile (concentrations of 30 elements analyzed by ICP-MS). The investigated wines were produced in four different geographical areas of Romania (Transylvania, Moldova, Muntenia and Oltenia). The FDHAC algorithm provided not only a fuzzy partition of the investigated white wines, but also a fuzzy partition of considered characteristics. Furthermore, this method is unique because it allows a 3D bi-plot representation of membership degrees corresponding to wine samples and elements. In this way, it was possible to identify the most specific elements (in terms of highest, smallest or intermediate concentration values) to each fuzzy partition (group) of wine samples. The chemical elements that appeared to be more powerful for the differentiation of the wines produced in different Romanian areas were: K, Rb, P, Ca, B, Na.