Classification and characterisation of Spanish red wines according to their appellation of origin based on chromatographic profiles and chemometric data analysis

Determination of Polyphenols in White Wines by Liquid Chromatography: Application to the Characterization of Alella (Catalonia, Spain) Wines Using Chemometric Methods

“…For the less-polar compounds, MeOH percentages of 50% allowed their elution in a short time. Hence, linear gradient profiles were applied in which the MeOH percentage increased from 3 to 50% at different elution times (15,20,25,30,40, and 60 min). After the separation step, the MeOH content was raised to 90% as a preventive measure to clean the column and avoid any residue of compounds that might remain in the column.…”

“…In particular, principal component analysis (PCA) has been used for exploratory studies of wine characterization according to geographical origin, grape varieties, and vintages (22)(23)(24)(25)(26)(27). In some cases, classification models have been assessed by partial least-squares (PLS) regression, PLS discriminant analysis, and soft independent modeling of class analogy in order to assign unknown samples to preestablished classes (25,27).…”

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

“…[1][2][3][4] Generally, it is believed that consumption of plant phenolics decreases the risk of diseases related to oxidative stress. 5 Wine, as a complex matrix containing several hundreds of different chemical compounds, 6,7 presents an analytical challenge, especially for identification and quantification of compounds in low concentrations. The chemical composition of red wines includes minerals, vitamins, proteins, sugars and phenolic compounds, among them PAs.…”

Chemometric Characterization of Slovenian Red Wines

“…AlCl 3 and H 2 SO 4 were purchased from Fluka (USA) and methanol (MeOH) from JT Baker (Germany). CH 3 COONa and HCl were supplied by Carlo Erba (Italy), CuSO 4 and KNaC 4 H 4 O 6 were purchased from Kemika (Croatia).…”

“…Their quantitative determination in wines is of considerable importance, since it is known that they are responsible for the wine's taste (polyphenols), colour (anthocyanins), and for beneficial health effects including antioxidant and anti-inflammatory activities. 2,3 Wine classification is a very important topic in order to detect possible frauds and to establish wine authenticity, which is an important consideration in international markets. 4 This process consists of building mathematical-statistical models based on quantitative and qualitative information about the natural constituents, such as content of trace elements, 5 organic wine constituents such as volatile compounds, 6 sugars, 7 polyphenols, 8 anthocyanins, 9 etc.…”