| Title: | Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis |
| Author(s): | Valentin L; Barroso LP; Barbosa RM; de Paulo GA; Castro IA; |
| Address: | "LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Lineu Prestes, 580, B14, 05508-900 Sao Paulo, Brazil. Department of Statistics, Institute of Mathematics and Statistics, University of Sao Paulo, Rua do Matao, 1010, 05508-090 Sao Paulo, Brazil. Institute of Informatics, Federal University of Goias, Goiania-Go, Brazil. Department of Medicine, Federal University of Sao Paulo, Rua Botucatu 740, 04023-900 Sao Paulo, SP Brazil. LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Lineu Prestes, 580, B14, 05508-900 Sao Paulo, Brazil. Electronic address: inar@usp.br" |
| DOI: | 10.1016/j.foodchem.2019.125340 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "In this study, 83 wines representating four commercial categories: 'Argentinean Malbec', 'Brazilian Merlot', 'Uruguayan Tannat' and 'Chilean Carmenere' were analyzed according to their phenolic and volatile compounds. The objective was to identify the chemical compounds that would typify each category. From approximately about 600 peaks obtained by chromatographic techniques, 169 were identified and 53 of them were selected for multivariate statistical analysis. Chilean Carmenere was the best discriminated group by the methods applied in our study, followed by Argentinean Malbec. Brazilian Merlot mixed mainly with some Carmenere, whileTannat mixed with all wines categories, especially Malbec. In general, Chilean Carmenere wines can be characterized by a bluish color, higher amounts of sulphur dioxide, higher content of octanoic acid, isobutanol, ethyl isoamyl succinate and catechin and a smaller amount of quercetin. These data can contribute for further process of authenticity or typification of South American red wines" |
| Keywords: | Butanols/analysis Caprylates/analysis Catechin/analysis Food Analysis/methods/*statistics & numerical data Gas Chromatography-Mass Spectrometry/methods/statistics & numerical data Multivariate Analysis Phenols/*analysis Quercetin/analysis South America Su; |
| Notes: | "MedlineValentin, Leonardo Barroso, Lucia P Barbosa, Rommel M de Paulo, Gustavo A Castro, Inar A eng England 2019/08/17 Food Chem. 2020 Jan 1; 302:125340. doi: 10.1016/j.foodchem.2019.125340. Epub 2019 Aug 8" |
