Characterization of wines from grape varieties through multivariate statistical analysis of 1H NMR spectroscopic data

Son, Hong-Seok; Hwang, Geum‐Sook; Ahn, Hyuk-Jin; Park, Won-Mok; Lee, Cherl‐Ho; Hong, Young-Shick

doi:10.1016/j.foodres.2009.08.006

Cited by 91 publications

(65 citation statements)

References 56 publications

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“…In fact, the whole NMR spectrum of a wine sample can be considered as a molecular fingerprint, and as such it can be used directly for comparison and identification purposes in metabolite fingerprinting of different wines. This chemical compositional/spectroscopic information constitutes the so-called wine metabolome, which is affected by a multitude of wine-making factors, including agronomic practices and pedoclimatic conditions [14], grape variety [15], fermentation practices [16], and geographical origin [17], and can be used for quality control and authentication purposes. For example, the ability to study geographical origin-related NMR metabolic effects is of extreme importance, since the high added value of wines is obtained from enforcing protected denomination of origin (PDO) and protected geographical indication (PGI) state regulations to control the appellation of wines [2,5].…”

Section: Introductionmentioning

confidence: 99%

“…Cabernet Sauvignon had higher levels of proline, while Shiraz wines had higher levels of sugars (fructose and glucose), succinate, methanol, acetate, and some aliphatic amino acids [57]. Son et al [15] used 1 H NMR spectroscopy coupled with multivariate statistical data analysis (PCA, OPLS-DA) in order to characterize wines from different grape varieties cultivated in South Korea. Figure 8 presents the PCA score plot of the four grape varieties (Muscat Bailey, Campbell Early, Kyoho, and Meoru), demonstrating the clear separation between different wines as a function of the cultivar.…”

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confidence: 99%

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NMR-based metabolomics in wine quality control and authentication

Amargianitaki

Spyros

2017

Chem. Biol. Technol. Agric.

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A comprehensive summary of research work related to applications of NMR spectroscopy in combination with multivariate statistical analysis techniques for the analysis, quality control, and authentication of wine is presented. NMR spectroscopy is used to obtain the non-volatile metabolic profile and/or phenolic profile of wines, with the help of 2D NMR spectroscopy. Metabolomics is then used as an analytical tool to investigate the variability of the metabolic profile of wines due to a series of different factors involved during wine production, including terroir, pedoclimatic conditions, vintage, vineyard practices, wine-making, barrel maturation, and aging. The discriminating power of the NMR-obtained wine metabolome is utilized as a wholistic analytical approach in efforts to authenticate wine with respect to important economic attributes, such as cultivar, vintage, and geographical origin.

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Section: Introductionmentioning

confidence: 99%

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confidence: 99%

NMR-based metabolomics in wine quality control and authentication

Amargianitaki

Spyros

2017

Chem. Biol. Technol. Agric.

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“…34 The range of titratable acidity (11.9-16.1 g L -1 ) was higher than that usually conferred to Vitis vinifera and Vitis labrusca wines, which is 5.0-8.6 g L -1 . 13,35 Such high acidity is mainly due to the high contents of citric acid, which contains three carboxylic groups. This is usually a problem for most jabuticaba wines.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, monitoring the levels of these compounds during the fermentative process may reveal possible defects which could affect the quality of the final product. 11 Nuclear magnetic resonance spectroscopy (NMR) has been applied in the analysis of fruit juices and wine, 12,13 as well as in monitoring organic acids, sugars and alcohols during fermentation. 14-16 1 H NMR spectroscopy is useful to simultaneously quantify diverse compounds in a complex mixture, such as must and wine, without previous laborious sample treatment.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of chemical changes during Myrciaria cauliflora (jabuticaba fruit) fermentation by ¹H NMR spectroscopy and chemometric analyses

Fortes¹,

Naves²,

Ferri³

et al. 2012

J. Braz. Chem. Soc.

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Ácidos orgânicos, açúcares, álcoois, compostos fenólicos, propriedades de cor, pH e acidez titulável foram monitorados durante fermentação comercial de jabuticaba (Myrciaria cauliflora) através da espectroscopia de ressonância magnética nuclear (NMR) de 1 H, ensaios espectrofotométricos e métodos usuais de análise. Os dados coletados foram analisados por meio de análise de componentes principais (PCA), agrupamentos (HCA) e correlação canônica (CCA). Dois grupos de amostras foram reconhecidos, e as variáveis responsáveis pela separação foram açúcares, antocianinas, álcoois, tonalidade e ácidos acéticos e succínico. A análise de correlação canônica confirmou a influência dos álcoois (etanol, metanol e glicerol), ácidos orgânicos (ácidos cítrico, acético e succínico), pH e acidez titulável na extração e estabilidade das antocianinas e copigmentos. Consequentemente, as propriedades de cor também foram afetadas pelas variações nos níveis de compostos fenólicos durante o processo de fermentação.Organic acids, sugars, alcohols, phenolic compounds, color properties, pH and titratable acidity were monitored during the commercial fermentation of jabuticaba (Myrciaria cauliflora) by 1 H nuclear magnetic resonance (NMR) spectroscopy, spectrophotometric assays and standard methods of analysis. Data collected was analyzed by principal component (PCA), hierarchical cluster (HCA) and canonical correlation (CCA) analyses. Two sample groups were distinguished and the variables responsible for separation were sugars, anthocyanins, alcohols, hue and acetic and succinic acids. The canonical correlation analysis confirmed the influence of alcohols (ethanol, methanol and glycerol), organic acids (citric, succinic and acetic acids), pH and titratable acidity on the extraction and stability of anthocyanins and copigments. As a result, color properties were also affected by phenolic variation throughout the fermentative process.Keywords: jabuticaba, phenolic compounds, sugars, organic acids, NMR, chemometrics Introduction Jabuticaba (Myrciaria cauliflora Berg.) is a Brazilian fruit that bears an edible purplish-black sweet fruit. It has a slightly acid taste and is rich in phenolic compounds, such as anthocyanins, flavonoids, tannins and depsides, which are responsible for antioxidant and anti-inflammatory activities, as well as for colon cancer cell cytotoxicity. 1 High sugar content of jabuticaba makes it suitable for jam, juice, liqueur and wine production. 2 Wines made from jabuticaba have shown great acceptance in sensory analysis and a higher antioxidant activity than grape wines in a β-carotene/linoleic acid system. 3,4 Several fruit wines have been made from Brazilian tropical fruits such as cashew, 5 cacao, gabiroba, umbu and cupuaçu. 3 Such industrial processing is an alternative to prevent post-harvesting losses and to promote exotic fruit production, allowing a more rational use of Cerrado and Amazonian biomes (Brazil). Like most beverages, fruit wines not only have to be in accordance with the current legislation but also ac...

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“…6B). [8,10,15] Although many grape metabolites of amino acids, organic acids, and sugars also have been found to be associated with environmental factors of climate, vintage, and soil, [30,31] they would not be available for describing the [8,10,29] Lee et al [15] Wine Variety, region, vintage, winery G O O Anastasiadi et al [22] Wine/berry Variety, growing condition G O O Rochfort et al [35] Plus sensory evaluation Wine Wine quality G O O Skogerson et al [16] Plus sensory evaluation Wine Soil G O O Mazzei et al [54] Wine Variety, vintage G O O Ali et al [34] Plus sensory evaluation Wine Blend G O X Imparato et al [46] Berry Harvesting time, variety G O O Mulas et al [48] Ali et al [47] Leaf/berry/wine Disease, fungus infection G O O Lima et al [50] Ali et al [49] Figueiredo et al [51] Hong et al [52] Wine Fermentative time T O O López-Rituerto et al [43] Monitoring changes in several metabolites Wine Fermentative time T X X Avenoza et al [55] Monitoring changes in citrate and malate Wine Fermentative time, yeast and lactic acid bacteria strains G O O Son et al [9] Monitoring global changes and fermentative behavior…”

Section: Wine Metabolites Associated With Environmental Factormentioning

confidence: 99%

NMR‐based metabolomics in wine science

Hong¹

2011

Magnetic Reson in Chemistry

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As metabolomics is becoming an emerging field of 'omics' research, NMR serves as one of the major analytical approaches of the decade in metabolomic study, producing information-rich, highly reliable and reproducible data set in non-targeted or global and multivariate statistical analysis. Recently, NMR is successfully being used to characterize wine and find an association of wine metabolite with environmental and fermentative factors in vineyard and making wine. This review describes important analytical features and recent applications in/of NMR-based metabolomics in wine science.

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Characterization of wines from grape varieties through multivariate statistical analysis of 1H NMR spectroscopic data

Cited by 91 publications

References 56 publications

NMR-based metabolomics in wine quality control and authentication

NMR-based metabolomics in wine quality control and authentication

Evaluation of chemical changes during Myrciaria cauliflora (jabuticaba fruit) fermentation by ¹H NMR spectroscopy and chemometric analyses

NMR‐based metabolomics in wine science

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