Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component Analysis
Cava is a sparkling wine obtained by a secondary fermentation in its own bottle. Grape skin contains several compounds, such as polyphenols, which act like natural protectors and provide flavor and color to the wines. In this paper, a previously optimized method based on reversed phase high performa...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-01-01
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| Series: | Foods |
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| Online Access: | http://www.mdpi.com/2304-8158/8/1/22 |
| _version_ | 1818684498282283008 |
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| author | Anaïs Izquierdo-Llopart Javier Saurina |
| author_facet | Anaïs Izquierdo-Llopart Javier Saurina |
| author_sort | Anaïs Izquierdo-Llopart |
| collection | DOAJ |
| description | Cava is a sparkling wine obtained by a secondary fermentation in its own bottle. Grape skin contains several compounds, such as polyphenols, which act like natural protectors and provide flavor and color to the wines. In this paper, a previously optimized method based on reversed phase high performance liquid chromatography (HPLC) with ultraviolet/visible (UV/Vis) detection has been applied to determine polyphenols in cava wines. Compounds have been separated in a C18 core-shell column using 0.1% formic acid aqueous solution and methanol as the components of the mobile phase. Chromatograms have been recorded at 280, 310 and 370 nm to gain information on the composition of benzoic acids, hidroxycinnamic acids and flavonoids, respectively. HPLC-UV/vis data consisting of compositional profiles of relevant analytes has been exploited to characterize cava wines produced from different base wine blends using chemometrics. Other oenological variables, such as vintage, aging or malolatic fermentation, have been fixed over all the samples to avoid their influence on the description. Principal component analysis and other statistic methods have been used to extract of the underlying information, providing an excellent discrimination of samples according to grape varieties and coupages. |
| first_indexed | 2024-12-17T10:51:35Z |
| format | Article |
| id | doaj.art-a22b61830e1b40ff867075cd7df6cf4e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-17T10:51:35Z |
| publishDate | 2019-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a22b61830e1b40ff867075cd7df6cf4e2022-12-21T21:51:58ZengMDPI AGFoods2304-81582019-01-01812210.3390/foods8010022foods8010022Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component AnalysisAnaïs Izquierdo-Llopart0Javier Saurina1Department of Chemical Engineering and Analytical Chemistry, University of Barcelona,Martí i Franquès 1-11, 08028, Barcelona, SpainDepartment of Chemical Engineering and Analytical Chemistry, University of Barcelona,Martí i Franquès 1-11, 08028, Barcelona, SpainCava is a sparkling wine obtained by a secondary fermentation in its own bottle. Grape skin contains several compounds, such as polyphenols, which act like natural protectors and provide flavor and color to the wines. In this paper, a previously optimized method based on reversed phase high performance liquid chromatography (HPLC) with ultraviolet/visible (UV/Vis) detection has been applied to determine polyphenols in cava wines. Compounds have been separated in a C18 core-shell column using 0.1% formic acid aqueous solution and methanol as the components of the mobile phase. Chromatograms have been recorded at 280, 310 and 370 nm to gain information on the composition of benzoic acids, hidroxycinnamic acids and flavonoids, respectively. HPLC-UV/vis data consisting of compositional profiles of relevant analytes has been exploited to characterize cava wines produced from different base wine blends using chemometrics. Other oenological variables, such as vintage, aging or malolatic fermentation, have been fixed over all the samples to avoid their influence on the description. Principal component analysis and other statistic methods have been used to extract of the underlying information, providing an excellent discrimination of samples according to grape varieties and coupages.http://www.mdpi.com/2304-8158/8/1/22liquid chromatographypolyphenolsprotected designation of origincoupagessparkling wine (cava)characterizationchemometrics |
| spellingShingle | Anaïs Izquierdo-Llopart Javier Saurina Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component Analysis Foods liquid chromatography polyphenols protected designation of origin coupages sparkling wine (cava) characterization chemometrics |
| title | Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component Analysis |
| title_full | Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component Analysis |
| title_fullStr | Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component Analysis |
| title_full_unstemmed | Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component Analysis |
| title_short | Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component Analysis |
| title_sort | characterization of sparkling wines according to polyphenolic profiles obtained by hplc uv vis and principal component analysis |
| topic | liquid chromatography polyphenols protected designation of origin coupages sparkling wine (cava) characterization chemometrics |
| url | http://www.mdpi.com/2304-8158/8/1/22 |
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