Characterization of wines using compositional profiles and chemometrics

This review discusses strategies for characterizing wines based on compositional profiles as sources of information. Contents of low molecular organic acids, volatile species, polyphenols, amino acids, biogenic amines and inorganic species seem to depend on climatic, agricultural and wine-making factors. As a result, compositional profiles of these families of natural wine components can be exploited as potential descriptors of wine and its quality. Most characterization studies rely on chemometrics to facilitate extraction of information. Cluster analysis, principal component analysis and related methods are currently used for discrimination, classification, modeling and correlation.

[1]  P. Paneque,et al.  Metal contents in “oloroso” sherry wines and their classification according to provenance , 2009 .

[2]  J. Spangenberg,et al.  The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review , 2003, Analytical and bioanalytical chemistry.

[3]  S. Kallithraka,et al.  Flavonols in grapes, grape products and wines: Burden, profile and influential parameters , 2006 .

[4]  J. Saurina,et al.  Capillary electrophoresis determination of biogenic amines by field‐amplified sample stacking and in‐capillary derivatization , 2006, Electrophoresis.

[5]  Robert G. Dambergs,et al.  Preliminary study on the application of visible–near infrared spectroscopy and chemometrics to classify Riesling wines from different countries , 2008 .

[6]  S. Mannino,et al.  Chemometrics on Microchips: Towards the Classification of Wines , 2005 .

[7]  K. Héberger,et al.  Principal component analysis of biogenic amines and polyphenols in Hungarian wines. , 2002, Journal of agricultural and food chemistry.

[8]  Nives Ogrinc,et al.  Use of SNIF-NMR and IRMS in combination with chemometric methods for the determination of chaptalisation and geographical origin of wines (the example of Slovenian wines) , 2001 .

[9]  J. Nogueira,et al.  Characterization of the aroma profile of Madeira wine by sorptive extraction techniques. , 2005, Analytica chimica acta.

[10]  Davide Ballabio,et al.  Amperometric electronic tongue for food analysis , 2008 .

[11]  M. de la Guardia,et al.  Elemental fingerprint of wines from the protected designation of origin Valencia. , 2009 .

[12]  J. Pérez-Trujillo,et al.  Classification of commercial wines from the Canary Islands (Spain) by chemometric techniques using metallic contents. , 2003, Talanta.

[14]  Stamatina Kallithraka,et al.  Differentiation of young red wines based on cultivar and geographical origin with application of chemometrics of principal polyphenolic constituents. , 2006, Talanta.

[15]  Stamatina Kallithraka,et al.  Differentiation of young red wines based on chemometrics of minor polyphenolic constituents. , 2007, Journal of agricultural and food chemistry.

[16]  Roberto Todeschini,et al.  Geographical classification of wine and olive oil by means of classification and influence matrix analysis (CAIMAN). , 2006, Analytica chimica acta.

[17]  Miguel Ángel Gómez-Nieto,et al.  Ultraviolet-visible spectroscopy and pattern recognition methods for differentiation and classification of wines , 2006 .

[18]  U. Vrhovsek,et al.  Identification of anthocyanins in wines by liquid chromatography, liquid chromatography-mass spectrometry and nuclear magnetic resonance , 2004 .

[19]  Waldemar Wardencki,et al.  Aromagrams – Aromatic profiles in the appreciation of food quality , 2007 .

[20]  Eduardo Agosin,et al.  Quantitative analysis of red wine tannins using Fourier-transform mid-infrared spectrometry. , 2007, Journal of agricultural and food chemistry.

[21]  K Danzer,et al.  Method development for the determination of anthocyanins in red wines by high-performance liquid chromatography and classification of German red wines by means of multivariate statistical methods. , 2000, Journal of chromatography. A.

[22]  M. Núñez,et al.  Analysis of some metals in wine by means of capillary electrophoresis. Application to the differentiation of Ribeira Sacra Spanish red wines , 2000 .

[23]  Oliver Tomic,et al.  Characterization of selected South African young cultivar wines using FTMIR spectroscopy, gas chromatography, and multivariate data analysis. , 2009, Journal of agricultural and food chemistry.

[24]  Ioannis S. Arvanitoyannis,et al.  Application of quality control methods for assessing wine authenticity : Use of multivariate analysis (chemometrics) , 1999 .

[25]  D. Cozzolino,et al.  Relationship between wine scores and visible–near-infrared spectra of Australian red wines , 2008, Analytical and bioanalytical chemistry.

[26]  Daniel Cozzolino,et al.  Use of direct headspace-mass spectrometry coupled with chemometrics to predict aroma properties in Australian Riesling wine. , 2008, Analytica chimica acta.

[27]  Psychophysical parameters of colour and the chemometric characterisation of wines of the certified denomination of origin 'Rioja' , 2001 .

[28]  M. Ortega-Heras,et al.  Comparative study of artificial neural network and multivariate methods to classify Spanish DO rose wines. , 2004, Talanta.

[29]  B. Lendl,et al.  Rapid method for the discrimination of red wine cultivars based on mid-infrared spectroscopy of phenolic wine extracts. , 2001, Journal of agricultural and food chemistry.

[30]  B. T. Weldegergis,et al.  Analysis of volatiles in Pinotage wines by stir bar sorptive extraction and chemometric profiling. , 2008, Journal of agricultural and food chemistry.

[31]  E. M. Peña-Méndez,et al.  Multivariate data analysis in classification of must and wine from chemical measurements , 2000 .

[32]  D. Cozzolino,et al.  Geographic classification of spanish and Australian tempranillo red wines by visible and near-infrared spectroscopy combined with multivariate analysis. , 2006, Journal of agricultural and food chemistry.

[33]  Beata Walczak,et al.  Comprehensive Chemometrics: Set: Chemical and Biochemical Data Analysis , 2009 .

[34]  M. Penza,et al.  Chemometric characterization of Italian wines by thin-film multisensors array and artificial neural networks , 2004 .

[35]  C. García-Barroso,et al.  Application of solid phase extraction techniques to analyse volatile compounds in wines and other enological products , 2008 .

[36]  Multivariate calibration methods for quantification in strongly overlapping capillary electrophoretic peaks. , 2001, Journal of chromatography. A.

[37]  Robert G. Dambergs,et al.  Analysis of Grapes and Wine by near Infrared Spectroscopy , 2006 .

[38]  P. Sandra,et al.  Stir bar sorptive extraction combined with GC-MS analysis and chemometric methods for the classification of South African Wines according to the volatile composition. , 2008, Journal of agricultural and food chemistry.

[39]  M. Suhaj,et al.  Application of elemental analysis for identification of wine origin , 2005 .

[40]  J. P. Pérez-Trujillo,et al.  Chemometric Study of Bottled Wines with Denomination of Origin from the Canary Islands (Spain) Based on Ultra-Trace Elemental Content Determined by ICP-MS , 2003 .

[41]  J. Piggott,et al.  Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition , 2007 .

[42]  Á. Jos,et al.  Differentiation of sparkling wines (cava and champagne) according to their mineral content. , 2004, Talanta.

[43]  C. García-Barroso,et al.  Characterisation of the volatile fraction of Andalusian sweet wines , 2008 .

[44]  Klaus Danzer,et al.  Determination of trace elements in wines and classification according to their provenance , 2004, Analytical and bioanalytical chemistry.

[45]  M. Martí,et al.  Application of a headspace mass spectrometry system to the differentiation and classification of wines according to their origin, variety and ageing. , 2004, Journal of chromatography. A.

[46]  Miguel Valcárcel,et al.  Simplifying chromatographic analysis of the volatile fraction of foods , 2008 .

[47]  Chemometrics in capillary electrophoresis. Part B: Methods for data analysis , 2003 .

[48]  Eric Dufour,et al.  Investigation of variety, typicality and vintage of French and German wines using front-face fluorescence spectroscopy , 2006 .

[49]  António S. Barros,et al.  Fourier transform infrared spectroscopy and chemometric analysis of white wine polysaccharide extracts. , 2002, Journal of agricultural and food chemistry.

[50]  J. M. Jurado,et al.  Differentiation of certified brands of origins of Spanish white wines by HS-SPME-GC and chemometrics , 2008, Analytical and bioanalytical chemistry.

[51]  Ioannis S. Arvanitoyannis,et al.  Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin , 2001 .

[52]  S. Ražić,et al.  Multivariate data visualization methods based on elemental analysis of wines by atomic absorption spectrometry , 2007 .

[53]  Roberto Romero,et al.  Characterization of selected Spanish table wine samples according to their biogenic amine content from liquid chromatographic determination. , 2002, Journal of agricultural and food chemistry.

[54]  Olivier Lavialle,et al.  1H NMR and chemometrics to characterize mature grape berries in four wine-growing areas in Bordeaux, France. , 2005, Journal of agricultural and food chemistry.

[55]  Carlos Herrero,et al.  Characterisation of Galician (NW Spain) Ribeira Sacra wines using pattern recognition analysis , 2000 .

[56]  M. Forina,et al.  Modelling aroma of three Italian red wines by headspace-mass spectrometry and potential functions. , 2008, Analytica chimica acta.

[57]  Javier Saurina,et al.  Characterization of wines through the biogenic amine contents using chromatographic techniques and chemometric data analysis. , 2007, Journal of agricultural and food chemistry.

[58]  Daniel Cozzolino,et al.  Varietal discrimination of Australian wines by means of mid-infrared spectroscopy and multivariate analysis. , 2008, Analytica chimica acta.

[59]  Comparative Study of Wine Tannin Classification Using Fourier Transform Mid-Infrared Spectrometry and Sensory Analysis , 2007, Applied spectroscopy.

[60]  S. Cabredo-Pinillos,et al.  Differentiation of “Claret”, Rosé, Red and Blend wines based on the content of volatile compounds by headspace solid-phase microextraction and gas chromatography , 2008 .

[61]  C. Ancín-Azpilicueta,et al.  Current Knowledge about the Presence of Amines in Wine , 2008, Critical reviews in food science and nutrition.

[62]  Marcin Kozak,et al.  Unsupervised classification methods in food sciences: discussion and outlook , 2008 .

[63]  Andrea D. Magrì,et al.  Authentication of Italian CDO wines by class-modeling techniques , 2006 .

[64]  S. Ruth,et al.  An overview of analytical methods for determining the geographical origin of food products , 2008 .

[65]  J. Kiss,et al.  Protection of originality of Tokaji Aszú: amines and organic acids in botrytized wines by high-performance liquid chromatography. , 2005, Journal of agricultural and food chemistry.

[66]  Agnes Sass-Kiss,et al.  Multivariate statistical analysis of botrytised wines of different origin , 2008 .

[67]  Daniel Cozzolino,et al.  Feasibility study on the use of a head space mass spectrometry electronic nose (MS e_nose) to monitor red wine spoilage induced by Brettanomyces yeast , 2007 .

[68]  P. Sandra,et al.  Classification of South African red and white wines according to grape variety based on the non-coloured phenolic content , 2005 .

[69]  Maurizio Aceto,et al.  Statistical investigation of the differences in the distribution of metals in Nebbiolo-based wines , 2003 .

[70]  Robert G. Dambergs,et al.  Grape and wine analysis - enhancing the power of spectroscopy with chemometrics: a review of some applications in the Australian wine industry , 2005 .

[71]  Frans van den Berg,et al.  An exploratory chemometric study of 1H NMR spectra of table wines , 2006 .

[72]  A. Walmsley,et al.  Multivariate data visualisation methods based on multi-elemental analysis of wines and coffees using total reflection X-ray fluorescence analysis , 1998 .

[73]  Nathalie Cayot,et al.  Sensory quality of traditional foods , 2007 .

[74]  Daniel Cozzolino,et al.  Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietal origin. , 2005, Talanta.

[75]  D. Cozzolino,et al.  Feasibility study on the use of visible and near-infrared spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins. , 2003, Journal of agricultural and food chemistry.

[76]  G. Foca,et al.  Amperometric sensors based on poly(3,4-ethylenedioxythiophene)-modified electrodes: discrimination of white wines. , 2008, Analytica chimica acta.

[77]  Carlos Herrero,et al.  Pattern recognition analysis applied to classification of wines from Galicia (northwestern Spain) with certified brand of origin , 1994 .

[78]  Daniel Cozzolino,et al.  Development of a rapid "fingerprinting" system for wine authenticity by mid-infrared spectroscopy. , 2006, Journal of agricultural and food chemistry.

[79]  M. Suchanek,et al.  Multivariate classification of wines from different bohemian regions (Czech Republic) , 2005 .

[80]  Károly Héberger,et al.  Principal component and linear discriminant analyses of free amino acids and biogenic amines in hungarian wines. , 2003, Journal of agricultural and food chemistry.

[81]  D. Bertrand,et al.  Front face fluorescence spectroscopy and visible spectroscopy coupled with chemometrics have the potential to characterise ripening of Cabernet Franc grapes. , 2008, Analytica chimica acta.

[82]  A. Sacco,et al.  Chemometric classification of Apulian and Slovenian wines using 1H NMR and ICP-OES together with HPICE data. , 2003, Journal of agricultural and food chemistry.

[83]  G. Downey,et al.  Recent technological advances for the determination of food authenticity , 2006 .