Varietal differentiation of white wines on the basis of phenolic compounds profile

Abstract

The authenticity of grapevine varieties is a very important topic in the Czech Republic, where varietal wines is very important for wine drinkers. The wines from 7 grapevine varieties were investigated. Sixteen phenolic compounds belonging among hydroxybenzoic and hydroxycinnamic acids, stilbenes, and flavan-3-ols were analysed by HPLC method. The aim of this study was to find markers of varietal origin of wines among the phenolic compounds studied. The analytical parameters obtained were evaluated for this purpose by CVA (canonical varietal analysis) method. It proved to be successful in detecting the following grapevine variety authenticity markers: hydroxycinnamic acids (i.e. p-coutaric acid and caftaric acid), hydroxybenzoic acids (protocatechuic acid and syringic acid), and flavan-3-ols <br />((–)-epicatechin and (+)-catechin).  

Polyphenolic Composition and Antioxidant Activity of Galician Monovarietal Wines from Native and Experimental Non-Native White Grape Varieties

“…This classification indicates that the selected nine polyphenolic compounds in addition to the AA and TP indices as discriminating variables may be adequate to classify the wines by grape variety in the five groups considered. These results are consistent with the thesis that the differences related to genetic (varietal) and environmental influences are more deeply associated with the major polyphenols, [22] with mainly wine flavanols PB1 and PB2, and caftaric acid, showing the largest influence to differentiate wines by both the geographic origin and variety; similar results regarding the varietal discrimination of white wines were obtained, [23] although in this case the phenolic profile was not effective for differentiating the samples by their geographical origin.…”

“…of catechin, epicatechin, PB1, and PB2, although found concentrations are lower than those reported for these wines in other countries. [23][24][25][26][27] However, caftaric and caffeic acids are at similar concentrations than those previously reported in Chardonnays. [23] LDA was applied to the foreign varieties wines.…”

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

“…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. This disagreement might result from the different wine regions.…”

“…Significant differences were observed among the regions or varieties. In previous studies, cluster analyses (Li and others ; Ma and others ), principal component analyses (Rodríguez and others ; Elisabeta and others ), linear discriminant analyses (Tang and others ), canonical discriminant analyses (Lampíř ; Pavloušek and Kumšta ; Tang and others ), canonical correlations (Romina and others ), and other related methods are currently used for the discrimination, classification, modeling, and correlation of the wine geographic origin and grape varieties. Based on these differences and a preliminary analysis, we selected a canonical discriminant analysis for this study to try to differentiate between the geographical origins of the wine.…”

“…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.…”