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Zhang L, Wang Z, Zhang C, Zhou S, Yuan C. Metabolomics analysis based on UHPLC-QqQ-MS/MS to discriminate grapes and wines from different geographical origins and climatological characteristics. Food Chem X 2024; 22:101396. [PMID: 38699585 PMCID: PMC11063387 DOI: 10.1016/j.fochx.2024.101396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 05/05/2024] Open
Abstract
With the proliferation of the consumer's awareness of wine provenance, wines with unique origin characteristics are increasingly in demand. This study aimed to investigate the influence of geographical origins and climatological characteristics on grapes and wines. A total of 94 anthocyanins and 78 non-anthocyanin phenolic compounds in grapes and wines from five Chinese viticultural vineyards (CJ, WH, QTX, WW, and XY) were identified by UHPLC-QqQ-MS/MS. Chemometric methods PCA and OPLS-DA were established to select candidate differential metabolites, including flavonols, stilbenes, hydroxycinnamic acids, peonidin derivatives, and malvidin derivatives. CCA showed that malvidin-3-O-glucoside had a positive correlation with mean temperature, and quercetin-3-O-glucoside had a negative correlation with precipitation. In addition, enrichment analysis elucidated that the metabolic diversity in different origins mainly occurred in flavonoid biosynthesis. This study would provide some new insights to understand the effect of geographical origins and climatological characteristics on phenolic compounds in grapes and wines.
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Affiliation(s)
- Lin Zhang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Zhaoxiang Wang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Cui Zhang
- College of Enology, Northwest A&F University, Yangling 712100, China
- Xinjiang Bainian Manor Wines & Spirits Co., Ltd, China
| | - Shubo Zhou
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Chunlong Yuan
- College of Enology, Northwest A&F University, Yangling 712100, China
- Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China
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2
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Wang Z, Chen X, Liu Q, Zhang L, Liu S, Su Y, Ren Y, Yuan C. Untargeted metabolomics analysis based on LC-IM-QTOF-MS for discriminating geographical origin and vintage of Chinese red wine. Food Res Int 2023; 165:112547. [PMID: 36869536 DOI: 10.1016/j.foodres.2023.112547] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/24/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023]
Abstract
Identifying wine geographical origin and vintage is vital due to the abundance of fraudulent activity associated with wine mislabeling of region and vintage. In this study, an untargeted metabolomic approach based on liquid chromatography/ion mobility quadrupole time-of-flight mass spectrometry (LC-IM-QTOF-MS) was used to discriminate wine geographical origin and vintage. Wines were well discriminated according to region and vintage with orthogonal partial least squares-discriminant analysis (OPLS-DA). The differential metabolites subsequently were screened by OPLS-DA with pairwise modeling. 42 and 48 compounds in positive and negative ionization modes were screened as differential metabolitesfor the discrimination of different wine regions, and 37 and 35 compounds were screened for wine vintage. Furthermore, new OPLS-DA models were performed using these compounds, and the external verification trial showed excellent practicality with an accuracy over 84.2%. This study indicated that LC-IM-QTOF-MS-based untargeted metabolomics was a feasible tool for wine geographical origin and vintage discrimination.
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Affiliation(s)
- Zhaoxiang Wang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xiaoyi Chen
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Qianqian Liu
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Lin Zhang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Shuai Liu
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Yingyue Su
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Yamei Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Chunlong Yuan
- College of Enology, Northwest A&F University, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China.
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3
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Alves CAN, Biasoto ACT, Torres LHPDS, Corrêa LC, Leão PCDS, Barros APA, de Vasconcelos LB. Chemical typicity of tropical tannat red wines from sub-middle São Francisco Valley, Brazil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3578-3590. [PMID: 35875222 PMCID: PMC9304532 DOI: 10.1007/s13197-022-05363-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/28/2021] [Accepted: 12/30/2021] [Indexed: 06/15/2023]
Abstract
Tannat is a Vitis vinifera cultivar with typically high phenolic compound contents, showing intense coloration, well-bodied, and great aging potential. However, even with this great potential, this variety is still commercially underexplored in the Sub-middle São Francisco Valley (SSFV). This work aimed to characterize the typicity of Tannat red wines from Sub-middle São Francisco Valley (SSFV), Brazil. In addition, the present work represents the first study featuring phenolic compounds quantification and antioxidant activity of Tannat in tropical climate wine-producing regions. Considering the condition of a short-applied maceration time during the winemaking, the tropical Tannat wine showed significant antioxidant activity and high phenolic contents. Trans-caftaric, malvidin-3-O-glucoside, and procyanidin B1 stood out among the phenolic compounds quantified, presenting Tannat with the potential to be an important grape variety to tropical wine-producing regions in Brazil, containing high contents of bioactive compounds. Previously results to compounds (-)-epigallocatechin gallate, procyanidin B2, quercetin-3-β-D-glucoside, pelargonidin-3-O-glucoside, chlorogenic acid, and piceatannol were not found in Tannat wines. Further studies are necessary to make the Tannat grape's adaptation better in tropical climate conditions, including investigating the phenolic profile and antioxidant activity of Tannat red wines with longer maceration times during the winemaking. Graphical abstract
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Affiliation(s)
- Carlos Artur Nascimento Alves
- Department of Food Technology, Center of Agrarian Sciences, Federal University of Ceará, Fortaleza, CE 60355-636 Brazil
| | - Aline Camarão Telles Biasoto
- Brazilian Agricultural Research Company–Embrapa Semiárido, Rodovia BR 428, Km 152, Petrolina, PE CEP 56302-970 Brazil
| | | | - Luiz Cláudio Corrêa
- Brazilian Agricultural Research Company–Embrapa Semiárido, Rodovia BR 428, Km 152, Petrolina, PE CEP 56302-970 Brazil
| | - Patrícia Coelho de Souza Leão
- Brazilian Agricultural Research Company–Embrapa Semiárido, Rodovia BR 428, Km 152, Petrolina, PE CEP 56302-970 Brazil
| | - Ana Paula André Barros
- Federal Institute of Education, Science and Technology of Sertão Pernambucano, Campus Petrolina Zona Rural, Petrolina, PE 56302-970 Brazil
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4
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Dou Y, Mei M, Kettunen T, Mäkinen M, Jänis J. Chemical fingerprinting of phenolic compounds in Finnish berry wines using Fourier transform ion cyclotron resonance mass spectrometry. Food Chem 2022; 383:132303. [PMID: 35196582 DOI: 10.1016/j.foodchem.2022.132303] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Accepted: 01/29/2022] [Indexed: 11/04/2022]
Abstract
Chemical fingerprinting of phenolic compounds present in Finnish berry wines was performed using a direct-infusion Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS). The main aim of this study was to compare the phenolics profiles of wines produced from natural and/or cultivated berries and to demonstrate the feasibility of FT-ICR MS for a direct chemical analysis of the wine samples without chromatographic separation. First, phenolic compounds were recovered from the wine samples by solid-phase extraction (SPE), and the total phenolic content (TPC) was then determined by a Folin-Ciocalteau assay. The TPC of the original berry wines varied from 421 to 2108 mg/L, while the TPC of the extracts was 157-1525 mg/L. Over fifty phenolic compounds were tentatively identified from the wine samples by FT-ICR MS, whose concentrations highly varied depending on the types of berries used in the winemaking process.
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Affiliation(s)
- Yanning Dou
- Department of Chemistry, University of Eastern Finland, Yliopistokatu 7, FI-80130 Joensuu, Finland.
| | - Menglan Mei
- Department of Chemistry, University of Eastern Finland, Yliopistokatu 7, FI-80130 Joensuu, Finland.
| | - Timo Kettunen
- Hermanni Winery Ltd, Käymiskuja 2, FI-82900, Ilomantsi, Finland.
| | - Marko Mäkinen
- Department of Chemistry, University of Eastern Finland, Yliopistokatu 7, FI-80130 Joensuu, Finland.
| | - Janne Jänis
- Department of Chemistry, University of Eastern Finland, Yliopistokatu 7, FI-80130 Joensuu, Finland.
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Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS. Foods 2022; 11:foods11070910. [PMID: 35406997 PMCID: PMC8997410 DOI: 10.3390/foods11070910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/18/2022] [Accepted: 03/21/2022] [Indexed: 11/26/2022] Open
Abstract
This review takes a snapshot of the main multivariate statistical techniques and methods used to process data on the concentrations of wine volatile molecules extracted by means of solid phase micro-extraction and analyzed using GC-MS. Hypothesis test, exploratory analysis, regression models, and unsupervised and supervised pattern recognition methods are illustrated and discussed. Several applications in the wine volatolomic sector are described to highlight different interactions among the various matrix components and volatiles. In addition, the use of Artificial Intelligence-based methods is discussed as an innovative class of methods for validating wine varietal authenticity and geographical traceability.
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de Macêdo Morais S, de Sousa Galvão M, Olegario LS, de Carvalho LM, Pereira GE, de Andrade Lima LL, da Silva FLH, Madruga MS. Identification of Chemical Markers of Commercial Tropical Red Wine Candidates for the São Francisco Valley Geographical Indication. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02225-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Basalekou M, Kyraleou M, Kallithraka S. Authentication of wine and other alcohol-based beverages—Future global scenario. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00028-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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8
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Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review. BEVERAGES 2021. [DOI: 10.3390/beverages8010001] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Red wine, an alcoholic beverage is composed of a spectrum of complex compounds such as water, alcohol, glycerol, organic acid, carbohydrates, polyphenols, and minerals as well as volatile compounds. Major factors that affect the levels of phenolic compounds in red wines are the variety of grapes and the storage of the wines. Among the constituents of red wine, phenolic compounds play a crucial role in attributes including color and mouthfeel and confer beneficial properties on health. Most importantly, phenolic compounds such as flavanols, flavonols, flavanones, flavones, tannins, anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and resveratrol can prevent the development of cardiovascular diseases, cancers, diabetes, inflammation, and some other chronic diseases.
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9
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Yuan JF, Hou ZC, Wang DH, Qiu ZJ, Gong MG, Sun JR. Microwave irradiation: Effect on activities and properties of polyphenol oxidase in grape maceration stage. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101378] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Xagoraris M, Revelou PK, Arvanitis N, Basalekou M, Pappas CS, Tarantilis PA. The application of right-angle fluorescence spectroscopy as a tool to distinguish five autochthonous commercial Greek white wines. Curr Res Food Sci 2021; 4:815-820. [PMID: 34825196 PMCID: PMC8604742 DOI: 10.1016/j.crfs.2021.11.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 11/07/2021] [Accepted: 11/07/2021] [Indexed: 11/20/2022] Open
Abstract
White wine is among the most widely consumed alcoholic beverages. Varietal discrimination of wines has received increasing attention. Today's consumers require a sense of authenticity and are deterred by falsehood or misrepresentation in product marketing. However, wine can involve various types of frauds, which directly affects the distribution of wine in national and international markets. Right-angle fluorescence spectroscopy is a simple and rapid analytical technique that in combination with chemometric algorithms, constitutes a novel method for wine authentication. In this study, the stepwise-Linear Discriminant Analysis algorithm was applied in three representative spectral regions related to phenolic compounds for the purpose of distinguishing white wines according to the grape variety. The wavelength at 310 nm attributed to the hydroxycinnamic acids and stilbene provided a higher classification rate (95.5%) than the λex 280 and 295 nm regions (79.8%), suggesting that these compounds are highly related to the botanical origin of samples. The chemometric models were validated utilizing cross-validation and an external validation set to enhance the robustness of the proposed methodology. The above-mentioned methodology constitutes a powerful tool for the varietal discrimination of white wines and can be used in industrial setting. The ultimate goal of this study is to contribute to the efforts towards the authentication of Greek white wine which will eventually support producers and suppliers to remain competitive and simultaneously protect the consumers from fraudulent practices.
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Affiliation(s)
- Marinos Xagoraris
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
| | - Panagiota-Kyriaki Revelou
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
- Department of Food Science and Technology, University of West Attica, Ag. Spyridonos Str, 12243, Egaleo, Athens, Greece
| | - Nikos Arvanitis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
| | - Marianthi Basalekou
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Ag. Spyridona Street, 12243, Aigaleo, Athens, Greece
| | - Christos S. Pappas
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
| | - Petros A. Tarantilis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
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11
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Chen L, Wang S, Ren L, Li D, Ma X, Rong Y. Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15126] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - SanXia Wang
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Lixia Ren
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Dongna Li
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Xia Ma
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Yuzhi Rong
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
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12
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The Most Important Parameters to Differentiate Tempranillo and Tempranillo Blanco Grapes and Wines through Machine Learning. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02049-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Development of an HPLC-DAD Method Combined with Chemometrics for Differentiating Geographical Origins of Chinese Red Wines on the Basis of Phenolic Compounds. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02032-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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14
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Moreno M, Sánchez Arribas A, González L, Bermejo E, Zapardiel A, Chicharro M. Flow injection analysis with amperometric detection of polyphenols at carbon nanotube/polyvinylpyrrolidone-modified electrodes as classification tool for white wine varieties. Microchem J 2021. [DOI: 10.1016/j.microc.2020.105836] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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15
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Muñoz-Bernal ÓA, Coria-Oliveros AJ, de la Rosa LA, Rodrigo-García J, Del Rocío Martínez-Ruiz N, Sayago-Ayerdi SG, Alvarez-Parrilla E. Cardioprotective effect of red wine and grape pomace. Food Res Int 2020; 140:110069. [PMID: 33648292 DOI: 10.1016/j.foodres.2020.110069] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 12/03/2020] [Accepted: 12/20/2020] [Indexed: 02/02/2023]
Abstract
Several studies have related moderate consumption of red wine with prevention of cardiovascular diseases (CVD). According to epidemiological studies, those regions with high consumption of red wine and a Mediterranean diet show a low prevalence of CVD. Such an effect has been attributed to phenolic compounds present in red wines. On the other hand, by-products obtained during winemaking are also a significant source of phenolic compounds but have been otherwise overlooked. The cardioprotective effect of red wine and its byproducts is related to their ability to prevent platelet aggregation, modify the lipid profile, and promote vasorelaxation. Phenolic content and profile seem to play an important role in these beneficial effects. Inhibition of platelet aggregation is dose-dependent and more efficient against ADP. The antioxidant capacity of phenolic compounds from red wine and its by-products, is involved in preventing the generation of ROS and the modification of the lipid profile, to prevent LDL oxidation. Phenolic compounds can also, modulate the activity of specific enzymes to promote NO production and vasorelaxation. Specific phenolic compounds like resveratrol are related to promote NO, and quercetin to inhibit platelet aggregation. Nevertheless, concentration that causes those effects is far from that in red wines. Synergic and additive effects of a mix of phenolic compounds could explain the cardioprotective effects of red wine and its byproducts.
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Affiliation(s)
- Óscar A Muñoz-Bernal
- Department of Chemical Biological Sciences, Institute of Biomedical Sciences, Universidad Autónoma de Ciudad Juárez, C.P. 32310, Ciudad Juárez, Chihuahua, Mexico
| | - Alma J Coria-Oliveros
- Department of Chemical Biological Sciences, Institute of Biomedical Sciences, Universidad Autónoma de Ciudad Juárez, C.P. 32310, Ciudad Juárez, Chihuahua, Mexico
| | - Laura A de la Rosa
- Department of Chemical Biological Sciences, Institute of Biomedical Sciences, Universidad Autónoma de Ciudad Juárez, C.P. 32310, Ciudad Juárez, Chihuahua, Mexico
| | - Joaquín Rodrigo-García
- Department of Health Sciences, Institute of Biomedical Sciences, Universidad Autónoma de Ciudad Juárez, C.P. 32310, Ciudad Juárez, Chihuahua, Mexico
| | - Nina Del Rocío Martínez-Ruiz
- Department of Chemical Biological Sciences, Institute of Biomedical Sciences, Universidad Autónoma de Ciudad Juárez, C.P. 32310, Ciudad Juárez, Chihuahua, Mexico
| | - Sonia G Sayago-Ayerdi
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico No 2595, Col. Lagos del Country, CP 63175, Tepic, Nayarit, Mexico
| | - Emilio Alvarez-Parrilla
- Department of Chemical Biological Sciences, Institute of Biomedical Sciences, Universidad Autónoma de Ciudad Juárez, C.P. 32310, Ciudad Juárez, Chihuahua, Mexico.
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Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation. Foods 2020; 9:foods9121787. [PMID: 33276447 PMCID: PMC7759857 DOI: 10.3390/foods9121787] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 11/25/2020] [Accepted: 11/28/2020] [Indexed: 12/16/2022] Open
Abstract
To differentiate white wines from Croatian indigenous varieties, volatile aroma compounds were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOF-MS) and conventional one-dimensional GC-MS. The data obtained were subjected to uni- and multivariate statistical analysis. The extra separation ability of the GC×GC second dimension provided additional in-depth volatile profile information, with more than 1000 compounds detected, while 350 were identified or tentatively identified in total by both techniques, which allowed highly efficient differentiation. A hundred and sixty one compounds in total were significantly different across monovarietal wines. Monoterpenic compounds, especially α-terpineol, followed by limonene and linalool, emerged as the most powerful differentiators, although particular compounds from other chemical classes were also shown to have notable discriminating ability. In general, Škrlet wine was the most abundant in monoterpenes, Malvazija istarska was dominant in terms of fermentation esters concentration, Pošip contained the highest levels of particular C13-norisoprenoids, benzenoids, acetates, and sulfur containing compounds, Kraljevina was characterized by the highest concentration of a tentatively identified terpene γ-dehydro-ar-himachalene, while Maraština wine did not have specific unambiguous markers. The presented approach could be practically applied to improve defining, understanding, managing, and marketing varietal typicity of monovarietal wines.
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17
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Carneiro CN, Gomez FJ, Spisso A, Silva MF, Azcarate SM, Dias FDS. Geographical characterization of South America wines based on their phenolic and melatonin composition: An exploratory analysis. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105240] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Garrido-Bañuelos G, Ballester J, Buica A, Mihnea M. Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines. Foods 2020; 9:foods9081107. [PMID: 32806732 PMCID: PMC7466253 DOI: 10.3390/foods9081107] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/06/2020] [Accepted: 08/08/2020] [Indexed: 11/16/2022] Open
Abstract
The Swedish wine industry has exponentially grown in the last decade. However, Swedish wines remain largely unknown internationally. In this study, the typicality and sensory space of a set of twelve wines, including five Swedish Solaris wines, was evaluated blind by Swedish wine experts. The aim of the work was to evaluate whether the Swedish wine experts have a common concept of what a typical Solaris wines should smell and taste like or not and, also, to bring out more information about the sensory space and chemical composition of Solaris wines. The results showed a lack of agreement among the wine experts regarding the typicality of Solaris wines. This, together with the results from the sensory evaluation, could suggest the possibility of different wine styles for Solaris wines. From a chemical perspective, the global volatile profile showed a larger variability between individual wines than between Solaris and non-Solaris. However, 4MMP, ethyl propionate, ethyl 2-Methyl propanoate, and diethyl succinate were significantly higher in Solaris wines. Concerning non-volatile compounds, the results showed a significant discrimination between Solaris and non-Solaris wines, the former being characterized by higher ethanol %, Mg, succinic acid, tartaric acid, and sucrose levels.
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Affiliation(s)
- Gonzalo Garrido-Bañuelos
- Agriculture and Food, Product Design—RISE—Research Institutes of Sweden, 41276 Göteborg, Sweden
- Correspondence: (G.G.-B.); (M.M.)
| | - Jordi Ballester
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France;
| | - Astrid Buica
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa;
| | - Mihaela Mihnea
- Material and exterior design, Perception—RISE—Research Institutes of Sweden, 41276 Göteborg, Sweden
- Correspondence: (G.G.-B.); (M.M.)
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19
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Canuti V, Cantu A, Picchi M, Lerno LA, Tanabe CK, Zanoni B, Heymann H, Ebeler SE. Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy. Foods 2020; 9:foods9081088. [PMID: 32784991 PMCID: PMC7466209 DOI: 10.3390/foods9081088] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 07/31/2020] [Accepted: 08/07/2020] [Indexed: 11/16/2022] Open
Abstract
Sangiovese is the most cultivated red grape variety in Italy where it is certified for the production of several Protected Designation of Origin (PDO) wines, and it is one of the most cultivated Italian red grape varieties in California. Despite the global distribution of this variety, there is a lack of international studies on Sangiovese grapes and wines. For this reason, the present study aimed to compare 20 commercial Sangiovese wines from 2017 harvest, 9 produced in Italy (Tuscany) and 11 in California, in order to evaluate the intrinsic and perceived quality. The eligibility, identity, and style properties (the intrinsic quality) of the wines were evaluated. A group of 11 Italian experts evaluated the perceived quality by rating the typicality of the wines. The experimental data showed that the intrinsic quality of Sangiovese wine samples was affected by the growing area; in particular, the wine resulted very different for the color indices and polyphenol composition. The above differences in intrinsic quality levels did not lead to a different evaluation of the perceived quality (typicality) by the wine experts. The results evidenced that Sangiovese variety is recognizable also if grown outside its original terroir, and fresh and fruity wines were considered more typical. This study expands our current knowledge of Sangiovese wines and the contribution of regional characteristics to the composition of wine.
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Affiliation(s)
- Valentina Canuti
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, via Donizetti 6, 50144 Firenze, Italy; (M.P.); (B.Z.)
- Correspondence:
| | - Annegret Cantu
- Department of Viticulture and Enology and The Food Safety and Measurement Facility, University of California, One Shields Avenue, Davis, CA 95616, USA; (A.C.); (L.A.L.); (C.K.T.); (H.H.); (S.E.E.)
| | - Monica Picchi
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, via Donizetti 6, 50144 Firenze, Italy; (M.P.); (B.Z.)
| | - Larry A. Lerno
- Department of Viticulture and Enology and The Food Safety and Measurement Facility, University of California, One Shields Avenue, Davis, CA 95616, USA; (A.C.); (L.A.L.); (C.K.T.); (H.H.); (S.E.E.)
| | - Courtney K. Tanabe
- Department of Viticulture and Enology and The Food Safety and Measurement Facility, University of California, One Shields Avenue, Davis, CA 95616, USA; (A.C.); (L.A.L.); (C.K.T.); (H.H.); (S.E.E.)
| | - Bruno Zanoni
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, via Donizetti 6, 50144 Firenze, Italy; (M.P.); (B.Z.)
| | - Hildegarde Heymann
- Department of Viticulture and Enology and The Food Safety and Measurement Facility, University of California, One Shields Avenue, Davis, CA 95616, USA; (A.C.); (L.A.L.); (C.K.T.); (H.H.); (S.E.E.)
| | - Susan E. Ebeler
- Department of Viticulture and Enology and The Food Safety and Measurement Facility, University of California, One Shields Avenue, Davis, CA 95616, USA; (A.C.); (L.A.L.); (C.K.T.); (H.H.); (S.E.E.)
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Raymundo‐Pereira PA, Gomes NO, Carvalho JHS, Machado SAS, Oliveira ON, Janegitz BC. Simultaneous Detection of Quercetin and Carbendazim in Wine Samples Using Disposable Electrochemical Sensors. ChemElectroChem 2020. [DOI: 10.1002/celc.202000788] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
| | - Nathalia O. Gomes
- São Carlos Institute of ChemistryUniversity of Sao Paulo CEP 13566–590 Sao Carlos, SP Brazil
| | - Jefferson H. S. Carvalho
- Department of Nature Sciences Mathematics and EducationFederal University of São Carlos CEP 13600–970 Araras, SP Brazil
| | - Sergio A. S. Machado
- São Carlos Institute of ChemistryUniversity of Sao Paulo CEP 13566–590 Sao Carlos, SP Brazil
| | - Osvaldo N. Oliveira
- São Carlos Institute of PhysicsUniversity of Sao Paulo CEP 13560–970 Sao Carlos, SP Brazil
| | - Bruno C. Janegitz
- Department of Nature Sciences Mathematics and EducationFederal University of São Carlos CEP 13600–970 Araras, SP Brazil
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21
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Dang VH, Thu VT, Giang LT, Yen PTH, Phong PH, Tuan VA, Ha VTT. Multivariate calibration combined differential pulse voltammetry for simultaneous electroanalytical determination of phenolic compounds using a Fe3O4-modified carbon paste electrode. J Solid State Electrochem 2020. [DOI: 10.1007/s10008-020-04731-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Abstract
Fourier transform infrared spectroscopy (FT-IR) has gained popularity in the wine sector due to its simplicity and ability to provide a wine’s fingerprint. For this reason, it is often used for authentication and traceability purposes with more than satisfactory results. In this review, an outline of the reasons why authenticity and traceability are important to the wine sector is given, along with a brief overview of the analytical methods used for their attainment; statistical issues and compounds, on which authentication usually is based, are discussed. Moreover, insight on the mode of action of FT-IR is given, along with successful examples from its use in different areas of interest for classification. Finally, prospects and challenges for suggested future research are given. For more accurate and effective analyses, the construction of a large database consisting of wines from different regions, varieties and winemaking protocols is suggested.
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Stój A, Kapusta I, Domagała D. Classification of Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on the Analysis of Phenolic Compounds by UPLC-PDA-MS/MS. Molecules 2020; 25:molecules25061342. [PMID: 32188007 PMCID: PMC7145314 DOI: 10.3390/molecules25061342] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 03/10/2020] [Accepted: 03/12/2020] [Indexed: 12/11/2022] Open
Abstract
The authentication of grape variety from which wine is produced is necessary for protecting a consumer from adulteration and false labelling. The aim of this study was to analyze phenolic compounds in red monovarietal wines produced from Zweigelt (Vitis vinifera) and Rondo (non-Vitis vinifera) varieties while using the UPLC-PDA-MS/MS method and to assess whether these wines can be classified according to grape variety that is based on chemometric analysis. Fifty-five phenolic compounds belonging to five classes—anthocyanins, flavonols, flavan-3-ols, phenolic acids, and stilbenes—were identified and quantified in Zweigelt and Rondo wines. The wines of the Zweigelt variety were characterized by lower concentrations of phenolic compounds than those of the Rondo variety. Furthermore, wines of the Zweigelt variety contained the highest concentrations of flavan-3-ols, and wines of the Rondo variety—the highest concentrations of anthocyanins. Hierarchical cluster analysis (HCA) revealed that Zweigelt wines and Rondo wines formed two separate groups. The Rondo group was divided into two subgroups, differing in type of malolactic fermentation (spontaneous or induced). Phenolic compounds analysis by means of UPLC-PDA-MS/MS combined with HCA is a useful tool for the classification of red wines that were produced from Zweigelt and Rondo grape varieties, regardless of yeast strain and type of malolactic fermentation.
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Affiliation(s)
- Anna Stój
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
- Correspondence: ; Tel.: +48-81-4623380
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, College of Natural Science, Rzeszów University, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland;
| | - Dorota Domagała
- Department of Applied Mathematics and Computer Science, Faculty of Production Engineering, University of Life Sciences in Lublin, 28 Głęboka Street, 20-612 Lublin, Poland;
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