Factor analysis for the choice of a criterion of wine grape (<i>Vitis vinifera</i>) maturity in warm regions

Authors

  • G. Fanizza

DOI:

https://doi.org/10.5073/vitis.1982.21.333-336

Abstract

Factor analysis has been applied to choose a criterion of wine grape (Vitis vinifera) maturity. Thus, six variables could be reduced to two factors. The first factor includes pH, total acidity, °B x pH, °B/acidity, but pH has the highest loading. The second factor has the highest loading for °Balling. pH and °Balling are suggested to be important variables for determining the maturity of wine grapes in warm regions.

Analyse de facteurs pour le choix d'un critère de maturité des raisins de cuve dans les régions chaudes

Nous avons appliqué l'analyse de facteurs en vue de choisir un critère pour la maturité du raisin. Cette analyse a permis de réduire six variables à deux facteurs. Le premier facteur comprend le pH, l'acidité totale, °B/acidité, dont le pH a le plus haut «loading». Le second facteur a le plus haut «loading» pour le °Balling. Nous suggérons d'attacher de l'importance au pH et au °B quant à la détermination du degré de maturité des variétés de raisins de cuve dans le commerce provenant de plantes obtenues par croisements dans les régions chaudes.

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Published

2016-02-09

Issue

Vol. 21 No. 4 (1982): Vitis

Section

Article

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