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

Abstract

Like any other food/feed matrix, regardless of the employed analytical method, wine requires authentication strategies; a suitable qualitative and quantitative analysis represents the fingerprint which defines its identity. Until recently, fingerprinting approaches using liquid chromatography applications have been regarded as an effective tool for the assessment of wines employing polyphenol profiles. These profiles are of considerable importance for grapes and wines as they influence greatly the color, sensory, and nutritional quality of the final product. The authenticity and typicity characters are fundamental characteristics, which may be evaluated by the use of polyphenol fingerprinting techniques. Under these conditions, the evolution of polyphenols during the red wine elaboration and maturation processes shows a high importance at the level of the obtained fingerprints. Moreover, the environment factors (vintage, the area of origin, and variety) and the technological conditions significantly influence wine authenticity through the use of polyphenol profiles. Taking into account the complexity of the matter at hand, this review outlines the latest trends in the polyphenol fingerprinting of red wines in association with the transformations that occur during winemaking and storage.

Classification of Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on the Analysis of Phenolic Compounds by UPLC-PDA-MS/MS

“…Anthocyanins constituted the most numerous class among phenolic compounds in wines from both grape varieties. A total of 24 anthocyanins were identified in tested wines, including derivatives of five aglycones: malvidin (5), delphinidin (5), cyanidin (4), peonidin (5), and petunidin (5). Among the compounds, there were mono-and diglucosides, their acylated derivatives, as well as combinations with p-coumaric acid, acetic acid, and caffeic acid.…”

“…Wines have high commercial value and they are produced in large volumes, thus they are potentially subjected to adulteration and mislabeling [1]. Typical kinds of wine adulterations are false declaration of variety, geographical origin, vintage, addition of sugar, water, glycerol, and colorants [2][3][4][5][6]. Wine authentication is important to the consumers and industry and it has the purpose of identifying fraud and confirming label declarations.…”

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

“…The classification, authentication and traceability of wines and related products is a hot topic of agricultural and food science [5,6]. In many cases, chemometric methods for data analysis are required to help to extract the underlying information and provide feasible descriptive and classificatory models.…”

Geographical Origin Authentication of Agri-Food Products: A Review

“…Modern instruments used for the above processes include plasma laser induced breakdown spectroscopy (LIBS) [8], fourier-transform infrared spectroscopy (FTIR), near-infrared (NIR) and mid-infrared (MIR) spectroscopy, chromatographic techniques as gas chromatography-mass spectrometry (GC-MS) or high-performance liquid chromatography (HPLC), nuclear magnetic resonance (NMR), electron spin resonance (ESR), polymerase chain reaction (PCR), enzymatic assays (ELISA), techniques DNA based and isotope-ratio mass spectrometry (IRMS) with high measurement accuracy, which were developed to serve this need [3,[9][10][11].…”