Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds

Abstract

Pavloušek P., Kumšta M. (2013): Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds. Czech J. Food Sci., 31: 474-482.Eighteen non-flavonoid phenolic compounds comprising hydroxybenzoic acids, hydroxycinnamates, and stilbenes were analysed in 43 monovarietal wines originated from five wine-growing regions in the Czech Republic. The non-flavonoid phenolic compounds in wine were analysed by a HPLC method. The methods of multivariate statistical analysis were used for the wine discrimination on the basis of the geographical origin. The canonical discriminant analysis (CDA) proved the possibility to discriminate wines according to their provenance on the basis of the following parameters: protocatechuic acid, p-hydroxybenzoic acid, caftaric acid, p-coutaric acid, trans-resveratrol, and cis-resveratrol. On the basis of statistical analyses, 95.4% of the wine samples were correctly classified. The results therefore indicate that the non-flavonoid phenolic compounds can be used to discriminate the geographical origin of white 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

“…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.…”

Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines

“…When we discuss wine traceability, it is important to consider the socio-economic environment in order to understand how a given vineyard makes progress [7]. Given the fact that viticultural and oenological practices are influenced by mankind, wine is among the food products most subjected to falsification [8]. From the point of view of consumer acceptance, wine authenticity is regarded as having a highly significant implication on wine traceability [5,8].…”

Phenolic Analysis and Theoretic Design for Chinese Commercial Wines’ Authentication

“…Considering their antioxidant properties, the compositions and concentrations of phenolic compounds in wines are also affected by their ages (Waterhouse ). Researchers report that with the help of multivariate statistical tools, wines of different varieties, regions, and vintages can be differentiated according to their phenolic features (Rastija and Srečnik ; Jaitz and others ; Galgano and others ; Serrano‐Lourido and others ; Pavloušek and Kumšta ; Salvatore and others ; Rubert and others ). Besides, other metabolomic compounds, such as volatiles and minerals, have also been used in wine differentiation (Springer and others ; Versari and others ; Azcarate and others ; Cozzolino ; Gambetta and others , ; Roberts and Cozzolino ; Ziółkowska and others ).…”