Liquid Chromatographic Approach for the Discrimination and Classification of Cava Samples Based on the Phenolic Composition Using Chemometric Methods

Abstract

Phenolic profiles obtained by liquid chromatography with UV/vis detection were here exploited to classify cava samples from the protected designation of origin Cava. Wine samples belonging to various classes which differed in grape varieties, blends and fermentation processes were studied based on profiling and fingerprinting approaches. Hence, concentrations of relevant phenolic acids and chromatograms registered at 310 nm were preliminarily examined by Principal Component Analysis (PCA) to extract information on cava classes. It was found that various hydroxybenzoic and hydroxycinnamic acids such as gallic, gentisic, caffeic or caftaric acids were up- or down-expressed depending on the wine varieties. Additionally, Partial Least Squares Discriminant Analysis (PLS-DA) was applied to classify the cava samples according to varietal origins and blends. The classification models were established using well-known wines as the calibration standards. Subsequently, models were applied to assign unknown samples to their corresponding classes. Excellent classification rates were obtained thus proving the potentiality of the proposed approach for characterization and authentication purposes.

Total Polyphenol Content in Food Samples and Nutraceuticals: Antioxidant Indices versus High Performance Liquid Chromatography

“…Finally, pepper samples contained some flavonoids (e.g., quercetin) and phenolic acids (e.g., caffeic and 3,4-dihydroxybenzoic acids). These results agree with previous studies that focused on the characterization of each particular matrix [ 16 , 20 , 21 , 22 , 23 , 24 , 25 , 26 ].…”

Characterization of Sparkling Wine Based on Polyphenolic Profiling by Liquid Chromatography Coupled to Mass Spectrometry

“…They are monovarietal products summarized in Table 1, including base wines, stabilized wines, and sparkling wines elaborated with a white grape (Xarel•lo) produced in Penedès (Catalonia, Spain) and a red grape (Pinot Noir) from Conca de Barberà and Costers del Segre (both from Catalonia, Spain). This range of wine products is representative of the different steps in the elaboration of sparkling wines following the traditional Champenoise method [10,33]. In more detail, monovarietal base wine, either from Xarel•lo or Pinot Noir varieties, resulted from the first alcoholic fermentation developed in stainless steel tanks at 15 to 18 • C. When necessary, malolactic fermentation (MLF) was also applied to reduce the unpleased sour taste due to high levels of malic acid.…”

“…In recent years, several authors investigated the descriptive ability of polyphenols to assess different wine features. Significant differences in compositional values were found among grape varieties, such as among Agiorgitiko and Xinomavro [9], Chardonnay, Macabeu, Xarel•lo, and Pinot Noir [10,11], Zweigelt and Rondo [12], Vranac, Kratosija, and Cabernet Sauvignon [13], Gran Negro, Brancellao, Mouraton [14], Campania autochthonous red grapes [15], and others [16,17]. Mono-and poly-varietal wines could also be distinguished under analogous approaches relying on compositional differences [18].…”

Characterization of Musts, Wines, and Sparkling Wines Based on Their Elemental Composition Determined by ICP-OES and ICP-MS

“…The Spanish provinces of Catalonia, La Rioja, Zaragoza, Álava, Navarra, Badajoz (Almendralejo), and Valencia (Requena) are Cava producers. The grape varieties authorized for the PDO Cava for cava's elaboration are Macabeu, Xarel•lo, Parellada, Garnatxa negra, Subirat parent, Trepat, Pinot Noir, and Monastrell [1][2][3].…”