Comparison and Chemometric Analysis of the Phenolic Compounds and Organic Acids Composition of Chinese Wines

Abstract

Characteristics of 106 wines from 5 major grape varieties and 3 typical geographic regions in China were investigated by means of profiling of organic acids and phenolic compounds analysis. An ultra-performance liquid chromatography method was developed and thus, large number of samples could be determined in a quick and reliable way. The results showed that different origins and varieties were characteristic of various profiles of organic acid and phenolic compounds. In order to investigate possible correlation between organic acids and phenolic compounds content and grape variety and/or geographical origin, analysis of variance and linear discriminant analysis (LDA) were conducted. A satisfactory LDA result for red wines according to geographic origin was obtained, in which the correct classification was 100% and the leave-one-out validation accuracy was 90%. The corresponding results of white wines were 91% and 86%, respectively. When LDA was processed, according to grape varieties, the proportionality of successfully classified wines was 96%, while the leave-one-out validation accuracy was 94%. The organic acids and phenolic compounds profiles were useful in the classification of Chinese wines according to grape variety and geographic origin.

Profiles of Phenolic Acids and Flavan‐3‐ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety

“…The Helan Mountain East Region displayed the highest total phenolic acid contents and the highest total hydroxycinnamic acid content, whereas the Huaizhuo Basin Region displayed the highest total hydroxybenzoic acid content. The results agreed with those of Li and others () and Tang and others ().…”

“…The Huaizhuo Basin Region showed the highest gallic acid for the 3 regions, followed by the Helan Mountain East Region, and the Yantai Region. Gentisic acid also showed a high content in all 3 regions, agreeing with data by Tang and others (). The Yantai Region displayed the highest gentisic acid content.…”

“…For the hydroxybenzoic acids displayed in Figure B, gallic acid was the major hydroxybenzoic acid detected in all 3 regions, agreeing with Tang and others () and Ma and others () reports. However, Lampíř () previously reported that protocatechuic acid was the major hydroxybenzoic acid.…”

“…Li and others () also found that red wines from the Yantai Region contained a high caffeic acid, and p‐coumaric acid was the highest hydroxycinnamic acid in the Huaizhuo Basin Region. Ferulic acid was the lowest hydroxycinnamic acid in all 3 regions, and the obtained concentration was similar to the obtained level for Chinese wines (Ma and others ; Tang and others ). For all hydroxycinnamic acids, the Helan Mountain East Region showed a significantly higher content than the Huaizhuo Basin Region and Yantai Region, agreeing with Li and others ().…”

“…In previous studies, diverse modern analytical techniques have been used to determine the authenticity of food, including spectroscopic (Rodríguez and others ; Bellomarino and others ), chromatographic (Lampíř ; Pavloušek and Kumšta ; Elisabeta and others ; Tang and others ), mass spectrometric (Elisabeta and others ), electronic nose sensor (Berna and others ), elemental composition (Romina and others ; Elisabeta and others ), and isotopic methods (Romina and others ). Phenolic compounds (Rodríguez and others ; Rastija and others ; Jaitz and others ; Tang and others ), organic acids (Tang and others ), volatile compounds (Cabredo‐Pinillos and others ), various elements (Elisabeta and others ), stable isotopes (Romina and others ), and other chemical components of wines have also been used to differentiate the geographic origin and grape variety of wines.…”