Classification of Boal, Malvazia, Sercial and Verdelho wines based on terpenoid patterns

Abstract

Thirty-six Madeira wine samples from Boal, Malvazia, Sercial and Verdelho white grape varieties were analyzed in order to estimate the free fraction of monoterpenols and C 13 norisoprenoids (terpenoid compounds) using dynamic headspace solid phase micro-extraction (HS-SPME) technique coupled with gas chromatography-mass spectrometry (GC-MS). The average values from three vintages (1998)(1999)(2000) show that these wines have characteristic profiles of terpenoid compounds. Malvazia wines exhibits the highest values of total free monoterpenols, contrary to Verdelho wines which had the lowest levels of terpenoids but produced the highest concentration of farnesol. The use of multivariate analysis techniques allows establishing relations between the compounds and the varieties under investigation. Principal component analysis (PCA) and linear discriminant analysis (LDA) were applied to the obtained matrix data. A good separation and classification power between the four groups as a function of their varietal origin was observed.

Discrimination of Brazilian red wines according to the viticultural region, varietal, and winery origin

“…Regarding the discrimination of viticultural regions, the studies carried out to establish the authenticity and regional origin of Slovenian wines should be mentioned (OGRINC et al, 2001); in Canada, red wines from three subappellations were sensory characterized (KONTKANEN et al, 2005); in France, red wines were discriminated according to three viticultural areas (PICQUE et al, 2005); and Riesling wines were discriminated from different countries (LIU et al, 2008). Concerning varietal wines, the work of NOBEL (1981) should be mentioned, which differentiated six white varietal wines in California using volatile compounds; in South Africa, the discrimination of five red varietals based on non-colored phenolic content (VILLIERS et al, 2005); differences among three clonal Aragonez red wines in Portugal were established (BOTELHO et al, 2007); the discrimination of four Madeira varietal wines (CAMARA; ALVES; MARQUES, 2007); the discrimination of the three main cultivars of the Bordeaux region (PEREIRA et al, 2007); and the differentiation of five red varieties cultivated in a warm climate region of Spain (VIVIANI; MORENO; PEINADO, 2007).…”

“…The works of Camara, Alves and Marques (2007) should be cited, which distinguished Madeira wines made from Boal, Malvazia, Sercial, and Verdelho working on the free fraction of monoterpenols and norisoprenoids; and in France, Pereira et al (2007), working with metabolic profile based on proton nuclear magnetic resonance spectra, differentiated Cabernet Franc, Cabernet Sauvignon, and Merlot wines; Setkova, Risticevic and Pawliszyn (2007), using chromatographic-time-of-flight mass spectrometric method, differentiated ice wines from Canada and the Czech Republic. In addition to varietal wines, it is possible to discriminate wines made from clones from only one grape variety.…”

Aliphatic Glucoside, Zanthoionic Acid and Megastigmane Glucosides: Zanthoionosides A–E from the Leaves of <i>Zanthoxylum ailanthoides</i>

“…In general, megastimanes and their glycosides do not have remarkable biological activity. However, they are known as constituents of wine flavor 15,16) and a structurally related abscisic acid is a plant dormancy hormone. 17) Inhibitory activity of histamine release from antigen-stimulated RBL-2H3 cells was also reported for some …”

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

“…Sampling with the SPME fiber can occur either from the headspace (HS-SPME) or from the liquid phase (direct immersion or DI-SPME), although most applications for analysis of aroma volatiles sample from the headspace. A number of grape and wine profiling studies have used HS-SPME to better understand the role of various compounds in differentiating varieties, regions, and wine vintage (Marengo et al 2002, Câmara et al 2007, Setkova et al 2007b, Robinson et al 2011c, and the technique has been repeatedly documented as a sensitive, reproducible, automated method for preconcentration of wine volatiles prior to analysis (Howard et al 2005, Câmara et al 2006, Setkova et al 2007a. Various parameters are routinely optimized in the development of HS-SPME techniques for the analysis in wine of ethyl esters, acetates, acids, and alcohols (Siebert et al 2005), monoterpenes and norisoprenoids (Câmara et al 2006), methoxypyrazines (Hartmann et al 2002, Ryona et al 2009), thiols, sulfides, and disulfides (Mestres et al 1999a(Mestres et al , 1999b, and furfural derivatives, phenolic aldehydes, volatile phenols, and oak lactones (Carrillo et al 2006).…”