Chemometric approaches for the zoning of Pinot Noir wines from the Casablanca valley, Chile

Saavedra, Jorge; Fuentealba, Claudia; Yáñez, Lina; Bravo, Manuel; Quiroz, Waldo; Lukácsy, György; Sierra, José Miguel Carot

doi:10.1016/j.foodchem.2011.01.132

Cited by 22 publications

(10 citation statements)

References 22 publications

(22 reference statements)

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“…The most abundant anthocyanin was mal3G in red wine samples due to its high stability (Saavedra et al, 2011). Other main anthocyanin-glucosides were peo3G, pet3G and del3G (Table 3).…”

Section: Resultsmentioning

confidence: 99%

Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles

Şen

Tokatlı

2014

Food Control

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a b s t r a c tThe aim of this study was to characterize and compare the wines of main native and nonnative grape varieties grown in Turkey. The polyphenol compositions of red and white monovarietal wines of 11 grape varieties have been evaluated for four vintages (2006e2009). Discrimination of wines with respect to variety and vintage was studied by partial least square-discriminant analysis. Bo gazkere red wines were the highest and Kalecik Karası red wines were the lowest in total phenol content. Syrah wines were the highest in anthocyanin compounds. (þ)-catechin and (À)-epicatechin contents of Cabernet Sauvignon, Merlot and Syrah wines were the highest, whereas those compounds were detected in lower amounts in native wines. For the case of white wines, the discrimination among Emir, Muscat and Sultaniye wines was based on hydroxycinnamic acids, flavan-3-ols and total phenol content. The vintage based discrimination of red wines was affected at most from malvidin compounds. White wines could also be discriminated according to their vintage based on the presence of quercetin-3-O-galactoside, vanillic acid and o-coumaric acid. The phenolic descriptors of wines can be used in the authentication of wines with respect to variety and harvest year.

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“…The most abundant anthocyanin was mal3G in red wine samples due to its high stability (Saavedra et al, 2011). Other main anthocyanin-glucosides were peo3G, pet3G and del3G (Table 3).…”

Section: Resultsmentioning

confidence: 99%

Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles

Şen

Tokatlı

2014

Food Control

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“…All the univariate statistics were performed using the Statgraphics Centurion XVI (StatPoint Inc., Rockville, MD, USA). Multivariate analysis was performed by principal component analysis (PCA) and the partial least square discriminant analysis (PLS-DA) according to Saavedra et al (2011), using SIMCA-P þ 12 (Umetrics AB, Umea, Sweden). Data were centered and scaled to variance one prior to the multivariate analysis.…”

Section: Discussionmentioning

confidence: 99%

Phenolic compounds, antioxidant capacity, andin vitro α-amylase inhibitory potential of tea infusions (Camellia sinensis) commercialized in Chile

Quesille-Villalobos

Torrico

Ranilla

2013

CyTA - Journal of Food

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(2013) Phenolic compounds, antioxidant capacity, and invitro α-amylase inhibitory potential of tea infusions (Camelliasinensis) commercialized in Chile, CyTA -Journal of Food, 11:1, 60-67, DOI: 10.1080/19476337.2012 To link to this article: https://doi.org/10. 1080/19476337.2012 Chile is considered the largest tea consumer in America, so a broad variety of tea types and brands are available in Chilean markets. Thirty-four commercial teas (white, green, red, oolong, and black) commonly found in Chile were evaluated according to their phenolic profiles, antioxidant capacity, and in vitro inhibition against a-amylase relevant for hyperglycemia control. Multivariate tools were used to evidence patterns among samples respect their biochemical parameters. Green and white tea groups showed higher total phenolic contents than red and black teas. All tea samples inhibited the 2,2-diphenyl-1-picrylhydrazyl free radical and black teas significantly inhibited the a-amylase enzyme. Major phenolics detected by liquid chromatography in green and white teas were epigallocatechingallate and epicatechingallate, whereas gallic acid was common in black, red, and oolong teas. Caffeine was found across all samples. The multivariate analysis evidenced a high variability among analyzed tea and even from brand to brand.Keywords: Camellia sinensis; phenolics; free radical inhibition; a-amylase inhibition Chile es considerado el mayor consumidor de te´en Ame´rica y una amplia variedad en tipos y marcas de te´existen en el mercado chileno. Un total de treinta y cuatro muestras de te´(blanco, verde, rojo, oolong y negro) fueron evaluadas de acuerdo a sus perfiles de compuestos feno´licos, capacidad antioxidante e inhibicio´n in vitro de la a-amilasa, relevante en el control de la hiperglicemia. Se utilizaron herramientas multivariantes para evidenciar patrones entre las muestras respecto a sus para´metros bioquı´micos. Los grupos de te´verdes y blancos presentaron los valores ma´s altos en feno´licos totales. Todas las muestras inhibieron el radical libre 2,2-difenil-1-picrilhidracilo, en cambio so´lo los te´s negros inhibieron significativamente la enzima a-amilasa. Los principales compuestos feno´licos detectados por cromatografı´a lı´quida en te´verde y blanco fueron la epigalocatequina-galato y epicatequinagalato, mientras que a´cido ga´lico fue detectado en las muestras de te´negro, rojo y oolong. Se detecto´cafeı´na en todas las muestras evaluadas. El ana´lisis multivariante demostro´una alta variabilidad entre las muestras de te´y aú n entre las diferentes marcas procedentes de un mismo tipo de te´.

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“…On the other hand, the influence of wine making practice seems to be a negligible factor for the protein profiles of wines (Sarmento et al, 2001). Additionally, the mineral element profiles of wines are often utilized as a fingerprint for their characterization and the zoning of geographical regions (Saavedra et al, 2011). These chemical elements are considered to be good indicators for zoning because they are not metabolized or modified during vinification.…”

Section: Introductionmentioning

confidence: 99%

Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines

Bruijn¹,

Loyola²,

Arumí³

et al. 2014

Chilean J. Agric. Res.

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Protein denaturation in white wines results into a hazy suspension with precipitate formation, affecting negatively their commercialization. The aim of this study was to identify a number of non-protein factors of wines, which exhibit a modulating effect upon haze formation and interfere with protein precipitation in white wines, applying stepwise multiple regression analysis. The influence of intrinsic non-protein factors, including surface and groundwater quality, on protein haze formation assessed by the heat test was studied. Experiments were performed on 18 Sauvignon Blanc wines from six Chilean valleys. The influence of non-protein factors (pH, electrical conductivity [EC], total and volatile acidity, alcohol, free and total sulfur dioxide, total polyphenols, and chloride, sulfate, K, Na, Ca, Mg, and Fe concentrations) on haze response was evaluated by means of multiple regression analysis. Significant contribution (p < 0.05) of EC, sulfate and Fe concentrations to protein haze was found. Due to multi-collinearity between sulfate and Fe concentrations, the multi-linear model of haze response was reduced to: Haze = -184 + 2.95 × [Protein] -62.3 × [Fe] + 0.17 × EC (ra = 0.901). Electric conductivities of wine and surface water were correlated (p = 0.037); good correlations were also found between sulfate concentrations in wine and surface water (p = 0.003), and groundwater (p = 0.022). No correlation was detected for Fe. This study elucidates that protein haze formation in white wine is a multi-factorial process. Iron, EC, and sulfate, in addition to protein itself, have to be considered as factors that modulate wine protein hazing.

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Chemometric approaches for the zoning of Pinot Noir wines from the Casablanca valley, Chile

Cited by 22 publications

References 22 publications

Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles

Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles

Phenolic compounds, antioxidant capacity, andin vitro α-amylase inhibitory potential of tea infusions (Camellia sinensis) commercialized in Chile

Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines

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