Application of quality control methods for assessing wine authenticity: Use of multivariate analysis (chemometrics)

Arvanitoyannis, Ioannis S.

doi:10.1016/s0924-2244(99)00053-9

Cited by 231 publications

(180 citation statements)

References 62 publications

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“…Polyphenols also contribute to the determination of the authenticity of wine based on cultivar, vintage and origin (Otteneder et al, 2004;Von Baer et al, 2005;Von Baer et al, 2008). Additionally, polyphenols are used for the prediction of the sensory properties and stability of wine (Arvanitoyannis et al, 1999).…”

Section: Flavanols [(+)-Catechins and (-)-Epicatechins] Flavones [mentioning

confidence: 99%

Differentiation among Young and Market-ready Cabernet Sauvignon, Pinotage and Shiraz Wines: Application of Canonical Discriminant Analysis using Flavonoid and Non-Flavonoid Compositional Data

Minnaar

Booyse²

2016

SAJEV

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Various factors affect the polyphenol compound concentrations of red grapes. These include cultivar, vineyard location, viticultural practices, microclimate, soil type and winemaking processes. Polyphenol compound concentrations of young and market-ready Cabernet Sauvignon, Pinotage and Shiraz wines were examined for the purpose of discrimination between grape cultivars. Thirty-five individual polyphenol compounds were quantified using a HPLC-DAD method. Stepwise discriminant analysis (SDA) was used to select a subset of discriminatory variables. In addition, data was grouped and investigated by canonical discriminant analysis, which showed that polyphenol concentrations can be used to discriminate among grape cultivars, young wines and market-ready wines. Flavonol, flavanol and anthocyanin patterns were used as a basis for differentiation of young wines, while flavanols and phenolic acids were used for differentiation of market-ready wines. Discriminant analysis performed at 95% significance level revealed a 100% categorisation of market-ready and young wines in terms of cultivar and 77.85% categorisation of a combination of market-ready and young wines in terms of grape cultivar. This illustrates the validity of polyphenols for studies pertaining to grape cultivar discrimination.

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Section: Flavanols [(+)-Catechins and (-)-Epicatechins] Flavones [mentioning

confidence: 99%

Differentiation among Young and Market-ready Cabernet Sauvignon, Pinotage and Shiraz Wines: Application of Canonical Discriminant Analysis using Flavonoid and Non-Flavonoid Compositional Data

Minnaar

Booyse²

2016

SAJEV

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“…The 5th Food Authenticity and Security International Symposium, June 9-11, 1999 in La Baule (F) [1] highlighted the fact that food misrepresentations and adulterations are distinguished both by their abundance and their variety. Well-known adulterated products are wine [2] and olive oil [3,4] for which several methods of authentication have already been developed. But adulterations are also known for dairy products.…”

Section: Introductionmentioning

confidence: 99%

Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses

Pillonel

Badertscher

Bütikofer

et al. 2002

European Food Research and Technology

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Emmentaler is a hard cheese produced and consumed in many countries. The authenticity of this cheese variety is becoming a matter of national importance with the imminent opening of the cheese market in Switzerland and the introduction of the PDO label for the Emmentaler Switzerland™. This paper is the first in a series reporting the search for parameters that make possible a geographic discrimination of Emmentalers. Twenty Emmentaler cheese samples from six regions in Europe (one from Switzerland, two from France, one from Austria, one from Germany and one from Finland) were considered. In this paper, chemical, biochemical, microbiological, colour and sensory parameters were investigated leading to the following preliminary results. The presence of Lb. helveticus seemed to be a good indicator of an origin other than Swiss. The concentration of enterococci, facultative and obligate heterofermentative lactobacilli and salt tolerant bacteria was significantly lower in Emmentaler Switzerland™ than in the foreign cheeses. Chemical parameters such as fat content and pH value as well as biochemical parameters such as L-and D-lactate and pyruvate allowed us to partially discriminate between the regions when these data were combined by principal component analysis. The colour of the body also showed significant differences.

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“…The actual uptake of elements from the soil to the vine is not well understood and testing the grapes before they undergo fermentation is a crucial part in the connection between the soil and the flavor of the wine. There are many papers that address terroir and taste or chemistry ( analysis on wine from different vineyards in order to establish a way of fingerprinting wines to establish their location of origin (Almeida and Vasconcelos, 2003;Arvanitoyannis et al, 1999;Baxter et al, 1996;Coetzee et al, 2005;Di Paola-Narajo et al, 2011;Eggers et al, 2006;Fabani et al, 2010;Galgano et al, 2008;Greenough et al, 2005;Latorre et al, 1994;Saurina, 2010;Taylor et al, 2006;and Theil et al, 2004).…”

Section: Terroirmentioning

confidence: 99%

“…It has been shown that inorganic chemical patterns in wine are a reflection of the local geochemical composition of the soil and are a highly influenced by the bioavailability of these compounds (Greenough et al, 1997). Wine authenticity can be identified using organic constituents, metal composition or by stable isotopes (Almeida et al, 2002;Álvarez et al, 2007;Arvanitoyannis et al, 1999;Augagneur and Medina, 1996;Castiñeira-Gómez et al, 2004;Coetzee et al, 2005;Eschnauer et al, 1989;Frías et al, 2003;Louw et al, 2009;and Pohl, 2007).…”

Section: Chemistrymentioning

confidence: 99%

The Terroir of Pinot Noir Wine in the Willamette Valley, Oregon : A Broad Analysis of Vineyard Soils, Grape Juice and Wine Chemistry

Barnard¹

2000

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Terroir is determined by a combination of factors in the vineyard including the grape varietal, geology and soil, soil hydrology, physiography, and climate. Although most studies have examined regional differences in wine flavors and associated provenance of wine based on chemistry, few have examined the chemistry of the soil and the ability to trace that chemistry to grape juice and, finally, to the wine. This dissertation examines what soil physical and chemical differences specific to this region might influence grape juice chemistry and wine chemistry.Wine-grapes in the Willamette Valley, Oregon, are grown on three major soil parent materials: volcanic, marine sediments, and loess/volcanic. Winemakers have observed differences in the flavor of Pinot Noir wine made from grapes grown on these different parent materials. This dissertation examines differences in the soil properties and elemental chemistry of the soil parent materials at various vineyards to document their effect on wine chemistry as a step towards understanding differences in flavor. All aspects of the terroir are controlled by carefully selecting vineyards with similar exposure and elevation, the same grape varietal and wine making techniques, and only the soils vary. The hypothesis is that the chemistry of the grape juice and wine reflect the soil in which the grapes were grown and that the three parent materials have soils that can be distinguished by their physical and chemical characteristics.ii Soil pits were excavated in 20 vineyards, soil properties were described in the field, and soil samples were later analyzed in the laboratory particle size, organic matter, color, pH, cation exchange capacity (ammonium acetate method), clay mineralogy (x-ray diffraction), and elemental chemistry (ICP-MS/AES). X-ray fluorescence was used to examine the pisolites. ICP-MS/AES was used for elemental analysis of grape juice and wines produced from these vineyards. Principal component analysis was used to compare soil physical and chemical characteristics, grape juice and wine chemistry.

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Application of quality control methods for assessing wine authenticity: Use of multivariate analysis (chemometrics)

Cited by 231 publications

References 62 publications

Differentiation among Young and Market-ready Cabernet Sauvignon, Pinotage and Shiraz Wines: Application of Canonical Discriminant Analysis using Flavonoid and Non-Flavonoid Compositional Data

Differentiation among Young and Market-ready Cabernet Sauvignon, Pinotage and Shiraz Wines: Application of Canonical Discriminant Analysis using Flavonoid and Non-Flavonoid Compositional Data

Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses

The Terroir of Pinot Noir Wine in the Willamette Valley, Oregon : A Broad Analysis of Vineyard Soils, Grape Juice and Wine Chemistry

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