Varietal classification of red wine samples from four native Greek grape varieties based on volatile compound analysis, color parameters and phenolic composition

The Use of Ultra-Fast Gas Chromatography for Fingerprinting-Based Classification of Zweigelt and Rondo Wines with Regard to Grape Variety and Type of Malolactic Fermentation Combined with Greenness and Practicality Assessment

In food authentication, it is important to compare different analytical procedures and select the best method. The aim of this study was to determine the fingerprints of Zweigelt and Rondo wines through headspace analysis using ultra-fast gas chromatography (ultra-fast GC) and to compare the effectiveness of this approach at classifying wines based on grape variety and type of malolactic fermentation (MLF) as well as its greenness and practicality with three other chromatographic methods such as headspace solid-phase microextraction/gas chromatography-mass spectrometry with carboxen-polydimethylosiloxane fiber (SPME/GC-MS with CAR/PDMS fiber), headspace solid-phase microextraction/gas chromatography-mass spectrometry with polyacrylate fiber (SPME/GC-MS with PA fiber), and ultra performance liquid chromatography-photodiode array detector-tandem mass spectrometry (UPLC-PDA-MS/MS). Principal Component Analysis (PCA) revealed that fingerprints obtained using all four chromatographic methods were suitable for classification using machine learning (ML). Random Forest (RF) and Support Vector Machines (SVM) yielded accuracies of at least 99% in the varietal classification of Zweigelt and Rondo wines and therefore proved suitable for robust fingerprinting-based Quality Assurance/Quality Control (QA/QC) procedures. In the case of wine classification by the type of MLF, the classifiers performed slightly worse, with the poorest accuracy of 91% for SVM and SPME/GC-MS with CAR/PDMS fiber, and no less than 93% for the other methods. Ultra-fast GC is the greenest and UPLC-PDA-MS/MS is the most practical of the four chromatographic methods.

Analytical insights for ensuring authenticity of Greek agriculture products: Unveiling chemical marker applications

Food authentication, including the differentiation of geographical or botanical origin, the method of production i.e. organic vs. conventional farming as well as the detection of food fraud/adulteration, has been a rapidly growing field over the past two decades due to increasing public awareness regarding food quality and safety, nutrition, and health. Concerned parties include consumers, producers, and legislators. Thus, the development of rapid, accurate, sensitive, and reproducible analytical methods to guarantee the authenticity of foods is of primary interest to scientists and technologists. The aim of the present article is to summarize research work carried out on the authentication of Greek agricultural products using spectroscopic (NIR, FTIR, UV-Vis, Raman and fluorescence spectroscopy, NMR, IRMS, ICP-OES, ICP-MS) and chromatographic (GC, GC/MS, HPLC, HPLC/MS, etc.) methods of analysis in combination with chemometrics highlighting the chemical markers that enable product authentication. The review identified a large number of chemical markers including volatiles, phenolic substances, natural pigments, elements, isotopes, etc. which can be used for (i) the differentiation of botanical/geographical origin; conventional from organic farming; production procedure and vintage year, etc. and (ii) detection of adulteration of high quality plant and animal origin foods with lower value substitutes. Finally, the constant development of reliable analytical techniques in combination with law enforcement authorities will ensure authentic foods in terms of quality and safety for consumers.

Exploring anticancer properties of the phytoconstituents and comparative analysis of their chemical space parameters with USFDA-approved synthetic anticancer agents

The present review article thoroughly analyses natural products and their derived phytoconstituents as a rich source of plausible anticancer drugs. The study thoroughly explores the chemical components derived from various natural sources, thus emphasizing their unique structural characteristics and therapeutic potential as an anticancer agent. The review contains the critical chemical constituents' in-depth molecular mechanisms, their source's chemical structures and the categories. The review also comprises an exhaustive and comprehensive analysis of different chemical spacing parameters of the anticancer agents derived from natural products. It compares them with USFDA-approved synthetic anticancer drugs up to 2020, thus providing a meaningful understanding of the relationship between natural and synthetic compounds portraying the anticancer assets. The review also delves more deeply into the chemical analysis of the heterocyclic moieties from the natural product arena, illustrating the anticancer mechanisms. The present article is, therefore, expected to serve as a valuable resource for natural product and medicinal chemists, encouraging and promoting an integrated approach to exploit the potential of natural products in drug discovery development and translational research, which have a prerequisite of bench to bedside approach. The work could guide researchers toward innovative approaches for the ever-evolving field of anticancer drug discovery.

Genealogical Analyses of 3 Cultivated and 1 Wild Specimen of Vitis vinifera from Greece

Grapevine (Vitis vinifera) has been an important crop with considerable cultural and economic significance for over 2,500 years, and Greece has been an important entry point into Europe for lineages that were domesticated in Western Asia and the Caucasus. However, whole-genome-based investigation of the demographic history of Greek cultivars relative to other European lineages has only started recently. To understand how Greek cultivars relate to Eurasian domesticated and wild populations, we sequenced 3 iconic domesticated strains ('Xinomavro,' 'Agiorgitiko,' 'Mavrotragano') along with 1 wild accession (the vinetree of Pausanias-a historically important wild specimen) and analyzed their genomic diversity together with a large sample of publicly available domesticated and wild strains. We also reconstructed genealogies by leveraging the powerful tsinfer methodology which has not previously been used in this system. We show that cultivated strains from Greece differ genetically from other strains in Europe. Interestingly, all the 3 cultivated Greek strains clustered with cultivated and wild accessions from Transcaucasia, South Asia, and the Levant and are amongst the very few cultivated European strains belonging to this cluster. Furthermore, our results indicate that 'Xinomavro' shares close genealogical proximity with European elite cultivars such as 'Chardonnay,' 'Riesling,' and 'Gamay' but not 'Pinot.' Therefore, the proximity of 'Xinomavro' to Gouais/Heunisch Weiss is confirmed and the utility of ancestral recombination graph reconstruction approaches to study genealogical relationships in crops is highlighted.

Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines

To determine the concentrations of aroma compounds involved in the fruity aroma of red wines, an analytical method was developed and optimized using liquid-liquid extraction and gas chromatography coupled to mass spectrometry (GC/MS). The aim was to reduce sample preparation and analysis time, with a single sample preparation and a single injection being needed to quantify 43 compounds. 19 esters, 13 monoterpenes, 5 C13-norisoprenoids, and 6 C6-aldehyde and alcohol compounds were quantified in 14 red wines made from different grape varieties grown in the Mediterranean basin. Samples were selected based on typical varietal aroma by a panel of experts, who produced 7 olfactory descriptors linked to desirable or non-desirable wine aromas. The instrumental analysis showed variations in concentrations of the quantified compounds among the wines. The wines described using positive fruity descriptors had higher mean total concentrations of esters, C6-alcohols, monoterpenes, and C13-norisoprenoids. Some non-ester compounds were positively correlated with the fruity descriptors. Sensory profile results obtained by a panel of 16 trained judges revealed that the addition of non-ester compounds (including 2 cyclic esters) to a red wine initially described as having cooked fruit aromas had a positive contribution to some fresh fruity notes. This study opens up new avenues for research on the potential involvement of non-ester compounds in the fruity expression of red wines.

Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece

Despite Xinomavro (Vitis vinifera L.) being a well-known noble red grape variety of northern Greece, little is known about its ''bouquet'' typicity. Volatile compounds of Xinomavro wines produced using a common vinification protocol were analyzed by gas chromatography-mass spectrometry and sensory descriptive analysis was carried out with a trained panel. Wines were characterized by the presence of fatty acids, ethyl and acetate esters, and alcohols, with contributions from terpenes and a volatile phenol. The most active aroma compounds were determined to be 3-methylbutyl acetate, β-damascenone, ethyl esters of octanoic and hexanoic acids, and eugenol. Those compounds positively correlated with fruity and spicy odor descriptors, with the wines being mostly characterized by five typical aroma terms: strawberry, berry fruit, spices, tomato, and green bell pepper. Partial least squares regression (PLSR) analysis was used to visualize relationship between the orthonasal sensory attributes and the volatile aroma compounds with calculated OAVs > 1. Key aroma-active volatiles in the wines were identified using GC-MS/olfactometry, providing a list of 40 compounds, among which 13 presented a modified detection frequency > 70%. This study is the first of its kind and provided strong indications regarding the aroma compounds defining the sensory characteristics of Xinomavro wines.

Authentication of Polish Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on Volatile Compounds Analysis in Combination with Machine Learning Algorithms: Hotrienol as a Marker of the Zweigelt Variety

The aim of this study was to determine volatile compounds in red wines of Zweigelt and Rondo varieties using HS-SPME/GC-MS and to find a marker and/or a classification model for the assessment of varietal authenticity. The wines were produced by using five commercial yeast strains and two types of malolactic fermentation. Sixty-seven volatile compounds were tentatively identified in the test wines; they represented several classes: 9 acids, 24 alcohols, 2 aldehydes, 19 esters, 2 furan compounds, 2 ketones, 1 sulfur compound and 8 terpenes. 3,7-dimethyl-1,5,7-octatrien-3-ol (hotrienol) was found to be a variety marker for Zweigelt wines, since it was detected in all the Zweigelt wines, but was not present in the Rondo wines at all. The relative concentrations of volatiles were used as an input data set, divided into two subsets (training and testing), to the support vector machine (SVM) and k-nearest neighbor (kNN) algorithms. Both machine learning methods yielded models with the highest possible classification accuracy (100%) when the relative concentrations of all the test compounds or alcohols alone were used as input data. An evaluation of the importance value of subsets consisting of six volatile compounds with the highest potential to distinguish between the Zweigelt and Rondo varieties revealed that SVM and kNN yielded the best classification models (F-score of 1, accuracy of 100%) when 3-ethyl-4-methylpentan-1-ol or 3,7-dimethyl-1,5,7-octatrien-3-ol (hotrienol) or subsets containing one or both of them were used. Moreover, the best SVM model (F-score of 1) was built with a subset containing 2-phenylethyl acetate and 3-(methylsulfanyl)propan-1-ol.

Optimization of HS-SPME-GC/MS Analysis of Wine Volatiles Supported by Chemometrics for the Aroma Profiling of Trebbiano d'Abruzzo and Pecorino White Wines Produced in Abruzzo (Italy)

Headspace Solid-Phase Microextraction coupled to Gas-Chromatography with Mass Spectrometry detection (HS-SPME/GC-MS) has been widely used to analyze the composition of wine aroma. This technique was here applied to investigate the volatile profile of Trebbiano d'Abruzzo and Pecorino white wines produced in Abruzzo (Italy). Optimization of SPME conditions was conducted by Design of Experiments combined with Response Surface Methodology. We investigated the influence of the kind of sorbent, PDMS, CW/DVB, or PDMS/CAR/DVB, and the effect of the fiber exposure time, temperature, and salt concentration on the total area of the chromatogram and the extraction efficiency of ethyl decanoate and 3-methyl-1-butanol, representative of apolar and polar compounds, respectively. The PDMS/CAR/DVB sorbent allowed the extraction of about 70 compounds, whereas only a part of these substances could be extracted on the PDMS and CW/DVB fibers. Reliable response surfaces for the total area and peak areas of the selected volatiles collected on the PDMS and PDMS/CAR/DVB sorbents and, in the latter case, principal component analysis were evaluated to find the optimal conditions. The optimized extraction conditions were applied for a preliminary comparison of the volatile profile of the two wine varieties and in a successive varietal discrimination study based on data-fusion approaches.

Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety

The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During three seasons, grapevines of both varieties were harvested, and nine wines were made from each. The volatile composition of the wines was determined by GC-MS. In the wines of both varieties, the content of higher alcohols was higher than those of esters and acids. Wines from Tempranillo Blanco had lower content of 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, and total higher alcohols, but higher hexyl acetate and ethyl decanoate than Tempranillo wines. Total ethyl esters and total esters were higher in Tempranillo wines due to the higher ethyl lactate and ethyl succinate content derivate from the malolactic fermentation that was not made in Tempranillo Blanco. The content of hexanoic and octanoic acids and total acids was also higher in Tempranillo Blanco wines than in Tempranillo. This is one of the first studies carried out on the wine volatile composition of Tempranillo Blanco and therefore contributes to a better understanding of the oenological characteristics of this white variety.

Explore the Rare-Molecular Identification and Wine Evaluation of Two Autochthonous Greek Varieties: "Karnachalades" and "Bogialamades"

Wines produced from autochthonous Vitis vinifera varieties have an essential financial impact on the national economy of Greece. However, scientific data regarding characteristics and quality aspects of these wines is extremely limited. The aim of the current study is to define the molecular profile and to describe chemical and sensory characteristics of the wines produced by two autochthonous red grapevine varieties-"Karnachalades" and "Bogialamades"-grown in the wider area of Soufli (Thrace, Greece). We used seven microsatellites to define the molecular profile of the two varieties, and then we compared their profile to similar molecular data from other autochthonous as well as international varieties. Grape berries were harvested at optimum technological maturity from a commercial vineyard for two consecutive vintages (2017-2018) and vilification was performed using a common vinification protocol: the 2017 vintage provided wines, from both varieties, with greater rates of phenolics and anthocyanins than 2018, whereas regarding the sensory analysis, "Bogialamades" wine provided a richer profile than "Karnachalades". To our knowledge, this is the first study that couples both molecular profiling and exploration of the enological potential of the rare Greek varieties "Karnachalades" and "Bogialamades"; they represent two promising varieties for the production of red wines in the historic region of Thrace.

Development of a Wine Metabolomics Approach for the Authenticity Assessment of Selected Greek Red Wines

Wine metabolomics constitutes a powerful discipline towards wine authenticity assessment through the simultaneous exploration of multiple classes of compounds in the wine matrix. Over the last decades, wines from autochthonous Greek grape varieties have become increasingly popular among wine connoisseurs, attracting great interest for their authentication and chemical characterization. In this work, 46 red wine samples from Agiorgitiko and Xinomavro grape varieties were collected from wineries in two important winemaking regions of Greece during two consecutive vintages and analyzed using ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-QToF-MS). A targeted metabolomics methodology was developed, including the determination and quantification of 28 phenolic compounds from different classes (hydroxycinnamic acids, hydroxybenzoic acids, stilbenes and flavonoids). Moreover, 86 compounds were detected and tentatively identified via a robust suspect screening workflow using an in-house database of 420 wine related compounds. Supervised chemometric techniques were employed to build an accurate and robust model to discriminate between two varieties.

Research on nondestructive identification of grape varieties based on EEMD-DWT and hyperspectral image

Grape varieties are directly related to the quality and sales price of table grapes and consumed products (raisin, wine, grape juice, etc.). To satisfy the identification requirements of rapid, accurate, and nondestructive detection, an improved denoising algorithm based on ensemble empirical mode decomposition (EEMD) and discrete wavelet transform (DWT) is proposed to couple with the hyperspectral image (HSI) of grape varieties in this study. First, the hyperspectral data of grape varieties are collected by using HSI instrument, and denoised by the proposed EEMD-DWT and other denoising algorithms. CARS-SPA (competitive adaptive reweighed sampling coupled with successive projections algorithm) is introduced to select the effective wavelengths and a discriminative model is constructed by using support vector machine (SVM). Finally, Monte Carlo experiments verified that EEMD-DWT was an effective and powerful spectra denoising method, and the SVM model constructed by combining with CARS-SPA had an excellent identification accuracy (99.3125%). The results suggested that the key wavelengths selected by using CARS-SPA and EEMD-DWT could be an alternative to the deal with HSI, and its potential to become a method for identifying grape varieties. PRACTICAL APPLICATION: Traditional grape varieties identification methods are destructive and time consuming. Therefore, HSI technology is applied to realize fast and nondestructive identification of grape varieties in this study. The research results indicate that it is feasible to combine HSI technology with machine learning algorithm to discriminate grape varieties. It is of great significance for grape grading and the promotion of excellent varieties, and also provides reference for grape industry producers to identify grape varieties quickly and accurately.

Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization

The aim of this review is to explore and discuss the two main aspects related to a HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS-SPME-GC/MS) quantitative analysis of volatile compounds in wines, both being fundamental to obtain reliable data. In the first section, recent advances in the use of multivariate optimization approaches during the method development step are described with a special focus on factorial designs and response surface methodologies. In the second section, critical aspects related to quantification methods are discussed. Indeed, matrix effects induced by the complexity of the volatile profile and of the non-volatile matrix of wines, potentially differing between diverse wines in a remarkable extent, often require severe assumptions if a reliable quantification is desired. Several approaches offering different levels of data reliability including internal standards, model wine calibration, a stable isotope dilution analysis, matrix-matched calibration and standard addition methods are reported in the literature and are discussed in depth here.