Biological aging status characterization of Sherry type wines using statistical and oenological criteria

•Seven compounds are selected to build models for biological wine aging.•A classification by Linear Discriminant Analysis based in 5 compounds is obtained.•The aging time of wines can be calculated by an equation including 3 compounds.•A linear correlation (R = 0.958) is found between data from two before models.•A kinetic model is proposed on the basis of glycerol concentration decreasing rate.

20 chemical compounds were quantified in wines from 6 different biological aging statuses in an industrial “criadera” system. A Conglomerated Analysis (CA) realized with 7 selected compounds allowed the differentiation of wines according to their aging. By a Linear Discriminant Analysis (LDA) the 6 most discriminant compounds were identified and a correct classification of 100% of wine samples was achieved. The wine aging time can be calculated by a 3 compound equation obtained by Multiple Regression Analysis (MRA). The last two models were applied to wines with unknown aging time and their results related obtaining a R = 0.958. A kinetic model, based in the glycerol content evolution, allows the calculation of the required time to achieve the specific concentration of a status and the glycerol concentration after a known aging time. These models can help to protect the quality of wines elaborated by the traditional biological aging system.