Classification of red wines using suitable markers coupled with multivariate statistic analysis

Food Chemistry

Volumn 192, Issue , 2016, Pages 1015-1024

  Geana, Elisabeta Irina ^a,b   Popescu, Raluca ^a   Costinel, Diana ^a   Dinca, Oana Romina ^a   Ionete, Roxana Elena ^a   Stefanescu, Ioan ^a   Artem, Victoria ^c   Bala, Camelia ^b  

^a National RandD Institute of Cryogenics and Isotopic Technologies ICSI Rm Valcea ^*  (Romania)

^b UNIVERSITY OF BUCHAREST   (Romania)

^c Research Station for Viticulture and Oenology Murfatlar   (Romania)

Author keywords

Anthocyanins; Isotopic ratio; Multivariate statistics; NMR fingerprints; Organic acids; Wine classification

Indexed keywords

AMINO ACIDS; DISCRIMINANT ANALYSIS; HYDROGEN BONDS; ISOTOPES; MULTIVARIANT ANALYSIS; ORGANIC ACIDS; OXALIC ACID; WINE;

2 ,3-BUTANEDIOL; CHEMOMETRIC CLASSIFICATION; GRAPE VARIETY; ISOTOPIC RATIOS; MULTIVARIATE STATISTICS; RED WINE; SUCCINIC ACIDS; WINE CLASSIFICATION;

ANTHOCYANINS;

2,3 BUTANEDIOL; ACETIC ACID; ALANINE; AMINO ACID; ANTHOCYANIN; CARBOHYDRATE; CITRIC ACID; FUMARIC ACID; GLUCOSE; GLYCEROL; HISTIDINE; ISOLEUCINE; LACTIC ACID; LEUCINE; METHANOL; OXALIC ACID; SHIKIMIC ACID; SUCCINIC ACID; SUCCINIC ACID DERIVATIVE; 2,3-BUTYLENE GLYCOL; BUTANEDIOL; CARBOXYLIC ACID; ISOTOPE;

ARTICLE; CARBON NUCLEAR MAGNETIC RESONANCE; CHEMOMETRIC ANALYSIS; CLASSIFICATION; CONTROLLED STUDY; DISCRIMINANT ANALYSIS; FOOD ANALYSIS; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEASUREMENT ACCURACY; MULTIVARIATE ANALYSIS; PROTON NUCLEAR MAGNETIC RESONANCE; RED WINE; STATISTICAL SIGNIFICANCE; VALIDITY; ANALYSIS; CHEMISTRY; HUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; ROMANIA; VITIS; WINE;

VITACEAE;

AMINO ACIDS; ANTHOCYANINS; BUTYLENE GLYCOLS; CARBOXYLIC ACIDS; DISCRIMINANT ANALYSIS; HUMANS; ISOTOPES; MAGNETIC RESONANCE SPECTROSCOPY; MULTIVARIATE ANALYSIS; OXALIC ACID; ROMANIA; VITIS; WINE;

EID: 84938151431     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.112     Document Type: Article

References (40)

1. C.J. Bevin, R.G. Dambergs, A.J. Fergusson, and D. Cozzolino Varietal discrimination of Australian wines by means of mid-infrared spectroscopy and multivariate analysis Analytica Chimica Acta 621 1 2008 19 23 10.1016/j.aca.2007.10.042
2. A. Caligiani, D. Acquotti, G. Palla, and V. Bocchi Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy Analytica Chimica Acta 585 1 2007 110 119 10.1016/j.aca.2006.12.016
3. A.J. Charlton, M.S. Wrobel, I. Stanimirova, M. Daszykowski, H.H. Grundy, and B. Walczak Multivariate discrimination of wines with respect to their grape varieties and vintages European Food Research and Technology 231 5 2010 733 743 10.1007/s00217-010-1299-2
4. D. Costinel, A. Tudorache, R.E. Ionete, and R. Vremera The impact of grape varieties to wine isotopic characterization Analytical Letters 44 18 2011 2856 2864 10.1080/00032719.2011.582546
5. R.H.S. De Andrade, L.S. do Nascimento, G.E. Pereira, F. Hallwass, and A.P.S. Paim Anthocyanic composition of Brazilian red wines and use of HPLC-UV-Vis associated to chemometrics to distinguish wines from different regions Microchemical Journal 110 2013 256 262 10.1016/j.microc.2013.04.003
6. A. de De Villiers, G. Vanhoenacker, P. Majek, and P. Sandra Determination of anthocyanins in wine by direct injection liquid chromatography-diode array detection-mass spectrometry and classification of wines using discriminant analysis Journal of Chromatography A 1054 1-2 2004 195 204 10.1016/j.chroma.2004.07.087
7. A. De Villiers, P. Alberts, A.G.J. Tredoux, and H.H. Nieuwoudt Analytical techniques for wine analysis: An African perspective; a review Analytica Chimica Acta 730 2012 2 23 10.1016/j.aca.2011.11.064
8. R.D. Di Paola-Naranjo, M.V. Baroni, N.S. Podio, H.R. Rubinstein, M.P. Fabani, R.G. Badini, and et al. Fingerprints for main varieties of argentinean wines: Terroir differentiation by inorganic, organic, and stable isotopic analyses coupled to chemometrics Journal of Agricultural and Food Chemistry 59 14 2011 7854 7865 10.1021/jf2007419
9. O.-R. Dinca, R.E. Ionete, R. Popescu, D. Costinel, and G.-L. Radu Geographical and botanical origin discrimination of Romanian honey using complex stable isotope data and chemometrics Food Analytical Methods 8 2 2014 401 412 10.1007/s12161-014-9903-x
10. N. Dordevic, R. Wehrens, G.J. Postma, L.M.C. Buydens, and F. Camin Statistical methods for improving verification of claims of origin for Italian wines based on stable isotope ratios Analytica Chimica Acta 757 2012 19 25 10.1016/j.aca.2012.10.046
11. EU. (2009). Commission Regulation (EC) No 606/2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions (2009). Retrieved from: http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32009R0606&from=EN.
12. M.P. Fabani, R.C. Arrúa, F. Vázquez, M.P. Diaz, M.V. Baroni, and D.A. Wunderlin Evaluation of elemental profile coupled to chemometrics to assess the geographical origin of Argentinean wines Food Chemistry 119 1 2010 372 379 10.1016/j.foodchem.2009.05.085
13. M. Fanzone, F. Zamora, V. Jofré, M. Assof, C. Gómez-Cordovés, and A. Peña-Neira Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) Journal of the Science of Food and Agriculture 92 2012 704 718 10.1002/jsfa.4638
14. K. Fraige, E.R. Pereira-Filho, and E. Carrilho Fingerprinting of anthocyanins from grapes produced in Brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis Food Chemistry 145 2014 395 403 10.1016/j.foodchem.2013.08.066
15. J. Garrido, and F. Borges Wine and grape polyphenols - A chemical perspective Food Research International 54 2 2013 1844 1858 10.1016/j.foodres.2013.08.002
16. E.I. Geana, A. Marinescu, A.M. Iordache, C. Sandru, R.E. Ionete, and C. Bala Differentiation of Romanian wines on geographical origin and wine variety by elemental composition and phenolic components Food Analytical Methods 2014 10.1007/s12161-014-9846-2
17. I. Geana, A. Iordache, R. Ionete, A. Marinescu, A. Ranca, and M. Culea Geographical origin identification of Romanian wines by ICP-MS elemental analysis Food Chemistry 138 2-3 2013 1125 1134 10.1016/j.foodchem.2012.11.104
18. R. Godelmann, F. Fang, E. Humpfer, B. Schütz, M. Bansbach, H. Schäfer, and et al. Targeted and nontargeted wine analysis by (1)H NMR spectroscopy combined with multivariate statistical analysis. Differentiation of important parameters: Grape variety, geographical origin, year of vintage Journal of Agricultural and Food Chemistry 61 23 2013 5610 5619 10.1021/jf400800d
19. F. He, N.-N. Liang, L. Mu, Q.-H. Pan, J. Wang, M.J. Reeves, and et al. Anthocyanins and their variation in red wines I Monomeric anthocyanins and their color expression Molecules (Basel, Switzerland) 17 2 2012 1571 1601 10.3390/molecules17021571
20. L. Jaitz, K. Siegl, R. Eder, G. Rak, L. Abranko, G. Koellensperger, and et al. LC-MS/MS analysis of phenols for classification of red wine according to geographic origin, grape variety and vintage Food Chemistry 122 1 2010 366 372 10.1016/j.foodchem.2010.02.053
21. H. Kelebek, S. Selli, A. Canbas, and T. Cabaroglu HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan Microchemical Journal 91 2 2009 187 192 10.1016/j.microc.2008.10.008
22. D.P. Makris, S. Kallithraka, and A. Mamalos Differentiation of young red wines based on cultivar and geographical origin with application of chemometrics of principal polyphenolic constituents Talanta 70 5 2006 1143 1152 10.1016/j.talanta.2006.03.024
23. C. Mardones, A. Hitschfeld, A. Contreras, K. Lepe, L. Gutiérrez, and D. von Baer Comparison of shikimic acid determination by capillary zone electrophoresis with direct and indirect detection with liquid chromatography for varietal differentiation of red wines Journal of Chromatography A 1085 2 2005 285 292 10.1016/j.chroma.2005.06.022
24. Y.B. Monakhova, R. Godelmann, A. Hermann, T. Kuballa, C. Cannet, H. Schäfer, and et al. Synergistic effect of the simultaneous chemometric analysis of 1H NMR spectroscopic and stable isotope (SNIF-NMR, 18O, 13C) data: Application to wine analysis Analytica Chimica Acta 833 2014 29 39 10.1016/j.aca.2014.05.005
25. L. Muccillo, A. Gambuti, L. Frusciante, M. Iorizzo, L. Moio, K. Raieta, and et al. Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania region Food Chemistry 143 2014 506 513 10.1016/j.foodchem.2013.07.133
26. OIV. (2008a). Determination by isotope ratio mass spectrometry 13C/12C of wine ethanol or that obtained through the fermentation of musts, concentrated musts or grape sugar. In Compendium of international methods of analysis of wine and musts, Volume 1 (Vol. 1, pp. 231-242). International Organisation of Vine and Wine.
27. OIV. (2008b). HPLC-determination of nine major Anthocyanins in red and rosé wines. In Compendium of international methods of analysis of wine and musts, Volume 2 (pp. 48-60). International Organisation of Vine and Wine.
28. H. Otteneder, R. Marx, and M. Zimmer Analysis of the anthocyanin composition of Cabernet Sauvignon and Portugieser wines provides an objective assessment of the grape varieties Australian Journal of Grape and Wine Research 10 1 2004 3 7
29. B. Papoušková, P. Bednář, K. Hron, J. Stávek, J. Balík, R. Myjavcová, and et al. Advanced liquid chromatography/mass spectrometry profiling of anthocyanins in relation to set of red wine varieties certified in Czech Republic Journal of Chromatography A 1218 42 2011 7581 7591 10.1016/j.chroma.2011.07.027
30. R. Popescu, D. Costinel, O.R. Dinca, A. Marinescu, I. Stefanescu, and R.E. Ionete Discrimination of vegetable oils using NMR spectroscopy and chemometrics Food Control 48 2015 84 90 10.1016/j.foodcont.2014.04.046
31. J. Saurina Characterization of wines using compositional profiles and chemometrics TrAC Trends in Analytical Chemistry 29 3 2010 234 245 10.1016/j.trac.2009.11.008
32. K. Schlesier, C. Fauhl-Hassek, M. Forina, V. Cotea, E. Kocsi, R. Schoula, and et al. Characterisation and determination of the geographical origin of wines. Part I: Overview European Food Research and Technology 230 1 2009 1 13 10.1007/s00217-009-1140-y
33. D. Serrano-Lourido, J. Saurina, S. Hernández-Cassou, and A. Checa Classification and characterisation of Spanish red wines according to their appellation of origin based on chromatographic profiles and chemometric data analysis Food Chemistry 135 3 2012 1425 1431 10.1016/j.foodchem.2012.06.010
34. E. Soufleros, E. Bouloumpasi, C. Tsarchopoulos, and C. Biliaderis Primary amino acid profiles of Greek white wines and their use in classification according to variety, origin and vintage Food Chemistry 80 2 2003 261 273 10.1016/S0308-8146(02)00271-6
35. G. Styger, B. Prior, and F.F. Bauer Wine flavor and aroma Journal of Industrial Microbiology & Biotechnology 38 9 2011 1145 1159 10.1007/s10295-011-1018-4
36. L. Vaclavik, O. Lacina, J. Hajslova, and J. Zweigenbaum The use of high performance liquid chromatography-quadrupole time-of-flight mass spectrometry coupled to advanced data mining and chemometric tools for discrimination and classification of red wines according to their variety Analytica Chimica Acta 685 1 2011 45 51 10.1016/j.aca.2010.11.018
37. A. Versari, V.F. Laurie, A. Ricci, L. Laghi, and G.P. Parpinello Progress in authentication, typification and traceability of grapes and wines by chemometric approaches Food Research International 60 2014 2 18 10.1016/j.foodres.2014.02.007
38. E. Villagra, L.S. Santos, B.G. Vaz, M.N. Eberlin, and V. Felipe Laurie Varietal discrimination of Chilean wines by direct injection mass spectrometry analysis combined with multivariate statistics Food Chemistry 131 2 2012 692 697 10.1016/j.foodchem.2011.08.078
39. D. Von Baer, M. Rentzsch, M.A. Hitschfeld, C. Mardones, C. Vergara, and P. Winterhalter Relevance of chromatographic efficiency in varietal authenticity verification of red wines based on their anthocyanin profiles: Interference of pyranoanthocyanins formed during wine ageing Analytica Chimica Acta 621 1 2008 52 56 10.1016/j.aca.2007.11.034
40. B.T. Weldegergis, A. de Villiers, and A.M. Crouch Chemometric investigation of the volatile content of young South African wines Food Chemistry 128 4 2011 1100 1109 10.1016/j.foodchem.2010.09.100