Phenolic Analysis and Theoretic Design for Chinese Commercial Wines’ Authentication

Abstract

To develop a robust tool for Chinese commercial wines' varietal, regional, and vintage authentication, phenolic compounds in 121 Chinese commercial dry red wines were detected and quantified by using high-performance liquid chromatography triple-quadrupole mass spectrometry (HPLC-QqQ-MS/MS), and differentiation abilities of principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were compared. Better than PCA and PLS-DA, OPLS-DA models used to differentiate wines according to their varieties (Cabernet Sauvignon or other varieties), regions (east or west Cabernet Sauvignon wines), and vintages (young or old Cabernet Sauvignon wines) were ideally established. The S-plot provided in OPLS-DA models showed the key phenolic compounds which were both statistically and biochemically significant in sample differentiation. Besides, the potential of the OPLS-DA models in deeper sample differentiating of more detailed regional and vintage information of wines was proved optimistic. On the basis of our results, a promising theoretic design for wine authentication was further proposed for the first time, which might be helpful in practical authentication of more commercial wines.

Regional Variation of Chemical Characteristics in Young Marselan (Vitis vinifera L.) Red Wines from Five Regions of China

“…Lower concentrations of hydroxybenzoic acids (e.g., gallic acid) in JDP and BHB wines were observed (Table 4). Our previous studies reported that Cabernet Sauvignon wines from western regions can be distinguished from those from eastern regions in China based on the quantitative results of the phenolic compounds [19,58]. Li et al (2017) reported that the five flavanols (including catechin, epicatechin, procyanidin B1, procyanidin B2, and procyanidin C1) and gallic acid were identified as the key phenolic compounds for regional differentiation and contained higher concentrations in western regions [19].…”

Phenolic Compounds as Markers of Wine Quality and Authenticity

“…Several phenolic compounds were found to represent well the terroir conditions of red wines. For example, flavonols were applied for various wines from France and Spain [28], phenolic acids and flavan-3-ols were applied for Cabernet Sauvignon, Cabernet Franc, Carménère, Merlot, and Syrah cultivated in China [12,66], catechin and quercetin were applied for Cabernet Sauvignon wines from Balkan regions [91] and catechin was applied for Syrah wines from Brazil [11]. However, the correct differentiation of wines according to their geographical origin, in all previously mentioned studies, ranged between 73 and 89%.…”

“…The content of tartaric acid, sinapic acid, and (+)-catechin decreased, but the concentrations of vanillic acid and resveratrol increased. Instead, Li et al [12] applied a set of flavonoids for identifying the vintages of Cabernet Sauvignon that 100% correctly separated young and old wines and showed 81% differentiation among young wines. Geana et al [1] used the FT-IR technique and were focused on the signals in the 1600-900 cm −1 spectral region (phenolic acids, flavonoids, tannins, amino acids, aldehydes, sugars, alcohols, etc.)…”

“…The variety of grapes is a key factor in determining the wine flavor, especially during the production of premium wines. Thus, the adulteration of these types of wines with cheaper grape varieties is common [10][11][12]. Terroir is a French term that defines the very specific combination of geographical, climatic, and pedological factors, characterizing the growth and quality of the grapes.…”

Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics

“…In [27,28], the Baijiu samples from different geographical origins were classified accurately to realize the purpose of optimizing the brewing processing. In [29], MID is utilized to identify the authenticity of Chinese Baijiu for protecting the interests of consumers. e work in [30,31] demonstrates the application of MIR spectroscopy in the classification of mellow wine.…”