Usefulness of terbium-sensitised luminescence detection for the chemometric classification of wines by their content in phenolic compounds

Andreu-Navarro, A.; Russo, Pietro; Aguilar-Caballos, M.P.; Fernández-Romero, J.M.; Gómez‐Hens, A.

doi:10.1016/j.foodchem.2010.08.014

Cited by 10 publications

(7 citation statements)

References 20 publications

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“…Similar results were found out when comparing the Italian and Spanish wines where the geographical origin as a marker revealed mainly hydroxybenzoic acid (Andreu-Navarro et al 2011). Caftaric acid also proved as a location marker, similar to wines from the Canary Islands (Darias-Martín et al 2008).…”

Section: Resultssupporting

confidence: 80%

Influence of locality on content of phenolic compounds in white wines

Lampíř¹,

Pavloušek²

2013

Czech J. Food Sci.

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Lampíř L., Pavloušek P. (2013): Influence of locality on content of phenolic compounds in white wines. Czech J. Food Sci., 31: 619-626.Phenolic compounds in grapes and wines are significantly influenced by the environment. Phenolic compounds in grapes are therefore a good reflection of terroir. The authentic wines were made from seven white grape varieties and two localities in the Czech Republic. Sádek is a location on the edge of production wine-growing in the Czech Republic and Perná is a typical wine-growing location in the Czech Republic. The profile of phenolic compounds was analysed by HPLC. Based on the statistical evaluation of these results, the following phenolic compounds were found to very well reflect the terroir conditions: protocatechuic acid, p-hydroxybenzoic acid, caftaric acid, cis-piceid, (+)-catechin and (-)-epicatechin. Since these compounds were not influenced significantly by vintage, they can be good markers of terroir.

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Section: Resultssupporting

confidence: 80%

Influence of locality on content of phenolic compounds in white wines

Lampíř¹,

Pavloušek²

2013

Czech J. Food Sci.

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“…Protocatechuic acid as a parameter for white wines differentiating based on their geographic origins was also confirmed in the study of Greek wines (Kallithraka et al 2001). Similar parameter as in this study (protocatechuic acid) proved to be a suitable discriminant parameter of the geographical origin for the evaluation of Italian and Spanish wines (Andreu-Navarro et al 2011). Furthermore, gallic acid is stated as a discriminant parameter of the geographical origin, e.g.…”

Section: Multivariate Statistical Analysissupporting

confidence: 84%

“…Furthermore, gallic acid is stated as a discriminant parameter of the geographical origin, e.g. for Greek wines (Kallithraka et al 2001), Spanish wines (Pena-Neira et al 2000), and Italian and Spanish wines (Andreu-Navarro et al 2011). The importance of gallic acid as a discriminant parameter was not confirmed in this study.…”

Section: Multivariate Statistical Analysiscontrasting

confidence: 72%

“…They are a group of secondary metabolites with various chemical structures and functions, and are formed during the physiological plant growth or in a response to different forms of environmental stress (Naczk & Shadidi 2004). Phenolic compounds can be successfully used for wine authenticity assessment as they are characteristic for the type of wine and can provide information on geographical origin (Andreu-Navarro et al 2011). Gambelli and Santaroni (2004), Pereira et al (2006), Rastija et al (2009), andLi et al (2011) observed differences in the concentration of phenolic compounds in wines of different geographical origins.…”

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confidence: 99%

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

Pavloušek¹,

Kumšta²

2013

Czech J. Food Sci.

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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.

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“…They form a group of secondary metabolites with various chemical structures and functions, and are produced during physiological growth of plants or in response to diff erent forms of environmental stress (3). Phenolic compounds can be successfully used for the assessment of wine authenticity as they are characteristic for the type of wine and can provide information on its geographical origin (4). Two groups of fl avonoids, the anthocyanins and fl avanols, are particularly important for the quality of red wines.…”

Section: Introductionmentioning

confidence: 99%

Use of Anthocyanin Profi les When Differentiating Individual Varietal Wines and Terroirs

Kumšta¹

2014

Food. Technol. Biotechnol.

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SummaryIn recent years, the importance of wine authenticity specifi cation has signifi cantly infl uenced the world wine market. Nowadays, the importance of terroir is emphasised worldwide. Also in European countries, where varietal wines are produced predominantly, the wine authenticity is given an increasing a ention. Anthocyanin pigments represent an important group of phenolic substances that are used for the evaluation of wine authenticity. In this study, altogether 17 varietal red wines originating from the village Dolní Kounice (wine-growing region Moravia, Czech Republic) are evaluated. The evaluation involved three varieties, viz. Blaufränkisch (Lemberger), Saint Laurent and Blauer Portugieser as well as three terroirs named Karlov, Šibeniční vrch and Na Nivách. Anthocyanin pigments in varietal red wines were estimated by means of the HPLC method. Thanks to the application of chemometric methods, it was possible to determine the grapevine variety and to classify red wines on the basis of delphinidin-3-O-glucoside (DpGl), malvidin-3-O-glucoside (MvGl) and delphinidin-3-O-acetylglucoside (DpGlAc) content. The terroir was discriminated on the basis of DpGl, MvGl and delphinidin-3-O-p-coumarylglucoside (DpGlCm) content.

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Usefulness of terbium-sensitised luminescence detection for the chemometric classification of wines by their content in phenolic compounds

Cited by 10 publications

References 20 publications

Influence of locality on content of phenolic compounds in white wines

Influence of locality on content of phenolic compounds in white wines

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

Use of Anthocyanin Profi les When Differentiating Individual Varietal Wines and Terroirs

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