Comparison and chemometric analysis of the phenolic compounds and organic acids composition of chinese wines.

Characteristics of 106 wines from 5 major grape varieties and 3 typical geographic regions in China were investigated by means of profiling of organic acids and phenolic compounds analysis. An ultra-performance liquid chromatography method was developed and thus, large number of samples could be determined in a quick and reliable way. The results showed that different origins and varieties were characteristic of various profiles of organic acid and phenolic compounds. In order to investigate possible correlation between organic acids and phenolic compounds content and grape variety and/or geographical origin, analysis of variance and linear discriminant analysis (LDA) were conducted. A satisfactory LDA result for red wines according to geographic origin was obtained, in which the correct classification was 100% and the leave-one-out validation accuracy was 90%. The corresponding results of white wines were 91% and 86%, respectively. When LDA was processed, according to grape varieties, the proportionality of successfully classified wines was 96%, while the leave-one-out validation accuracy was 94%. The organic acids and phenolic compounds profiles were useful in the classification of Chinese wines according to grape variety and geographic origin.

[1]  Yan Xu,et al.  Evaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China , 2013, American Journal of Enology and Viticulture.

[2]  A. Howard,et al.  UPLC and Spectrophotometric Analysis of Polyphenols in Wines Available in the Polish Market , 2011 .

[3]  Stephan Hann,et al.  LC-MS/MS analysis of phenols for classification of red wine according to geographic origin, grape variety and vintage , 2010 .

[4]  J. Marques,et al.  HPLC-DAD methodology for the quantification of organic acids, furans and polyphenols by direct injection of wine samples. , 2010, Journal of separation science.

[5]  G. Hwang,et al.  Characterization of wines from grape varieties through multivariate statistical analysis of 1H NMR spectroscopic data , 2009 .

[6]  J. López-Hernández,et al.  HPLC-analysis of polyphenolic compounds in Spanish white wines and determination of their antioxidant activity by radical scavenging assay , 2009 .

[7]  V. Rastija,et al.  Polyphenolic composition of Croatian wines with different geographical origins , 2009 .

[8]  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.

[9]  M. Boban,et al.  The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols. , 2008, Atherosclerosis.

[10]  Weidong Huang,et al.  Effects of grape variety, harvest date, fermentation vessel and wine ageing on flavonoid concentration in red wines , 2008 .

[11]  S. Gómez-Alonso,et al.  HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence , 2007 .

[12]  Weidong Huang,et al.  Determination of red wine flavonoids by HPLC and effect of aging , 2007 .

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

[14]  B. Bartolomé,et al.  Updated Knowledge About the Presence of Phenolic Compounds in Wine , 2005, Critical reviews in food science and nutrition.

[15]  Oded Shoseyov,et al.  Rapid liquid chromatography-ultraviolet determination of organic acids and phenolic compounds in red wine and must. , 2004, Journal of chromatography. A.

[16]  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.

[17]  Y. Soyer,et al.  Organic acid profile of Turkish white grapes and grape juices , 2003 .

[18]  Costas G. Biliaderis,et al.  Primary amino acid profiles of Greek white wines and their use in classification according to variety, origin and vintage , 2003 .

[19]  Miguel Ángel Rodríguez-Delgado,et al.  Principal component analysis of the polyphenol content in young red wines , 2002 .

[20]  R. Lamuela-Raventós,et al.  Rapid HPLC Analysis of Phenolic Compounds in Red Wines , 2002, American Journal of Enology and Viticulture.

[21]  M. Aviram,et al.  White wine with red wine-like properties: increased extraction of grape skin polyphenols improves the antioxidant capacity of the derived white wine. , 2001, Journal of agricultural and food chemistry.

[22]  G. Mazza,et al.  Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia. , 1999, Journal of agricultural and food chemistry.

[23]  Mcdonald,et al.  Survey of the Free and Conjugated Myricetin and Quercetin Content of Red Wines of Different Geographical Origins. , 1998, Journal of agricultural and food chemistry.

[24]  A. Waterhouse,et al.  Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins , 1995 .

[25]  Pascal Schlich,et al.  Varietal and geographic classification of French red wines in terms of major acids , 1989 .