Characterization of Musts, Wines and Sparkling Wines Based on Their Elemental Composition Determined by ICP-OES and ICP-MS
The control of the composition of food products with protected designation of origin, such as wines and sparkling wines, is essential to prevent fraudulent practices and adulterations. A wide range of compounds can be used as tentative biomarkers for the characterization and authentication purposes,...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-10-01
|
| Series: | Biology and Life Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/6/1/11 |
| _version_ | 1797613130094739456 |
|---|---|
| author | Biel Granell Anaïs Izquierdo-Llopart Àngels Sahuquillo Javier Saurina Jose Fermín López-Sánchez |
| author_facet | Biel Granell Anaïs Izquierdo-Llopart Àngels Sahuquillo Javier Saurina Jose Fermín López-Sánchez |
| author_sort | Biel Granell |
| collection | DOAJ |
| description | The control of the composition of food products with protected designation of origin, such as wines and sparkling wines, is essential to prevent fraudulent practices and adulterations. A wide range of compounds can be used as tentative biomarkers for the characterization and authentication purposes, with elemental composition being one of the most successful sources of information, especially for dealing with geographical origin and varietal issues. Currently, Inductively Coupled Plasma with Optical Emission Spectrometry (ICP-OES) and Inductively Coupled Plasma Mass Spectrometry (ICP-MS) are the techniques of choice to carry out multi-elemental analysis of these kinds of beverages in a rapid and simple way. In our study, samples from the different processing stages in the elaboration of sparkling wine (cava)—including must, base wine and sparkling wine—of Pinot Noir and Xarel·lo grape varieties have been analyzed by ICP techniques to determine the elemental composition. The resulting data have been used to classify these products according to oenological practices and product qualities. For this purpose, principal components analysis, box plot diagrams and bar charts have been used. Different markers and sample patterns have been found to deal with changes resulting from the different steps of the production process of cava wines. Results have revealed the relevance of some elements as descriptors of winemaking processes. For instance, Cu and K are abundant in must and their concentrations progressively decrease through the cava production process. S levels suddenly increase at the base wine step (and further decay) of the addition of sulphites as preserving species. Finally, concentrations of Na, Ca, Fe and Mg increase from the first fermentation due to the addition of clarifying agents such as bentonite. |
| first_indexed | 2024-03-11T06:51:36Z |
| format | Article |
| id | doaj.art-6df670d09e92495383ab3429edfd3df3 |
| institution | Directory Open Access Journal |
| issn | 2673-9976 |
| language | English |
| last_indexed | 2024-03-11T06:51:36Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj.art-6df670d09e92495383ab3429edfd3df32023-11-17T09:57:13ZengMDPI AGBiology and Life Sciences Forum2673-99762021-10-01611110.3390/Foods2021-10928Characterization of Musts, Wines and Sparkling Wines Based on Their Elemental Composition Determined by ICP-OES and ICP-MSBiel Granell0Anaïs Izquierdo-Llopart1Àngels Sahuquillo2Javier Saurina3Jose Fermín López-Sánchez4Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, SpainDepartment of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, SpainDepartment of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, SpainDepartment of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, SpainDepartment of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, SpainThe control of the composition of food products with protected designation of origin, such as wines and sparkling wines, is essential to prevent fraudulent practices and adulterations. A wide range of compounds can be used as tentative biomarkers for the characterization and authentication purposes, with elemental composition being one of the most successful sources of information, especially for dealing with geographical origin and varietal issues. Currently, Inductively Coupled Plasma with Optical Emission Spectrometry (ICP-OES) and Inductively Coupled Plasma Mass Spectrometry (ICP-MS) are the techniques of choice to carry out multi-elemental analysis of these kinds of beverages in a rapid and simple way. In our study, samples from the different processing stages in the elaboration of sparkling wine (cava)—including must, base wine and sparkling wine—of Pinot Noir and Xarel·lo grape varieties have been analyzed by ICP techniques to determine the elemental composition. The resulting data have been used to classify these products according to oenological practices and product qualities. For this purpose, principal components analysis, box plot diagrams and bar charts have been used. Different markers and sample patterns have been found to deal with changes resulting from the different steps of the production process of cava wines. Results have revealed the relevance of some elements as descriptors of winemaking processes. For instance, Cu and K are abundant in must and their concentrations progressively decrease through the cava production process. S levels suddenly increase at the base wine step (and further decay) of the addition of sulphites as preserving species. Finally, concentrations of Na, Ca, Fe and Mg increase from the first fermentation due to the addition of clarifying agents such as bentonite.https://www.mdpi.com/2673-9976/6/1/11wineelemental compositionquality controlICP-OESICP-MSchemometrics |
| spellingShingle | Biel Granell Anaïs Izquierdo-Llopart Àngels Sahuquillo Javier Saurina Jose Fermín López-Sánchez Characterization of Musts, Wines and Sparkling Wines Based on Their Elemental Composition Determined by ICP-OES and ICP-MS Biology and Life Sciences Forum wine elemental composition quality control ICP-OES ICP-MS chemometrics |
| title | Characterization of Musts, Wines and Sparkling Wines Based on Their Elemental Composition Determined by ICP-OES and ICP-MS |
| title_full | Characterization of Musts, Wines and Sparkling Wines Based on Their Elemental Composition Determined by ICP-OES and ICP-MS |
| title_fullStr | Characterization of Musts, Wines and Sparkling Wines Based on Their Elemental Composition Determined by ICP-OES and ICP-MS |
| title_full_unstemmed | Characterization of Musts, Wines and Sparkling Wines Based on Their Elemental Composition Determined by ICP-OES and ICP-MS |
| title_short | Characterization of Musts, Wines and Sparkling Wines Based on Their Elemental Composition Determined by ICP-OES and ICP-MS |
| title_sort | characterization of musts wines and sparkling wines based on their elemental composition determined by icp oes and icp ms |
| topic | wine elemental composition quality control ICP-OES ICP-MS chemometrics |
| url | https://www.mdpi.com/2673-9976/6/1/11 |
| work_keys_str_mv | AT bielgranell characterizationofmustswinesandsparklingwinesbasedontheirelementalcompositiondeterminedbyicpoesandicpms AT anaisizquierdollopart characterizationofmustswinesandsparklingwinesbasedontheirelementalcompositiondeterminedbyicpoesandicpms AT angelssahuquillo characterizationofmustswinesandsparklingwinesbasedontheirelementalcompositiondeterminedbyicpoesandicpms AT javiersaurina characterizationofmustswinesandsparklingwinesbasedontheirelementalcompositiondeterminedbyicpoesandicpms AT joseferminlopezsanchez characterizationofmustswinesandsparklingwinesbasedontheirelementalcompositiondeterminedbyicpoesandicpms |