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K Hron1, M Jelínková, P Filzmoser

  • 1Department of Mathematical Analysis and Applications of Mathematics, Faculty of Science, Palacký University, 17. listopadu 12, CZ-77146 Olomouc, Czech Republic. hronk@seznam.cz

Talanta
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PubMed
Summary
This summary is machine-generated.

This study identified key phenolic acids in South Moravian wines using gas chromatography-mass spectrometry. Vanillic, syringic, and gallic acids are markers for red wines, while gentisic and caffeic acids may indicate winemaking techniques.

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Area of Science:

  • Analytical Chemistry
  • Food Chemistry
  • Wine Science

Background:

  • Phenolic acids are crucial compounds in wine, influencing sensory properties and health benefits.
  • Understanding the distribution of phenolic acids can help differentiate wine types and production methods.
  • Quantitative analysis of these compounds is essential for wine quality assessment.

Purpose of the Study:

  • To quantitatively determine eight specific phenolic acids in commercially available wines from South Moravia.
  • To utilize advanced statistical methods, including principal component analysis (PCA), for data interpretation.
  • To identify potential chemical markers for distinguishing wine categories and technological processes.

Main Methods:

  • Gas chromatography-mass spectrometry (GC-MS) for precise quantification of eight phenolic acids.
  • Application of classical and robust principal component analysis (PCA) on raw and log-ratio transformed data.
  • Utilizing robust compositional biplots for enhanced visualization and resolution of wine categories.

Main Results:

  • Successfully quantified vanillic, gentisic, protocatechuic, syringic, gallic, coumaric, ferulic, and caffeic acids in 30 South Moravian wines.
  • Identified vanillic, syringic, and gallic acids as significant markers present in higher concentrations in red wines.
  • Tentatively proposed gentisic and caffeic acids as markers reflecting specific winemaking technologies.

Conclusions:

  • The study successfully differentiated wine categories based on phenolic acid profiles.
  • Vanillic, syringic, and gallic acids serve as reliable indicators for red wine identification.
  • Gentisic and caffeic acids show potential as markers for specific technological aspects in winemaking, aiding in quality control and authentication.