IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Differentiation and characterization of Spanish fortified wines with protected designation of origin based on volatiles using multivariate approaches

Differentiation and characterization of Spanish fortified wines with protected designation of origin based on volatiles using multivariate approaches

Abstract

Spain is one of the main producers of high-quality fortified wines. Particularly some of them elaborated in Andalusia have acquired a great prestige for being unique due to their production in a specific geographical area with traditional methods, the grape variety used, the climate and the soil. Such is their distinguishing feature achieved that they have been protected by the European Union with the indication “Protected Designation of Origin” (PDO). Thus, there are four PDO of fortified wines in Andalucía (‘Condado de Huelva’, ‘Jerez Xérès Sherry’, ‘Manzanilla Sanlúcar de Barrameda’, and ‘Montilla-Moriles’). Furthermore, within each PDO,there are different categories according to their particular characteristics and winemaking conditions such as the aging process. Hence, Finos and Manzanillas wines are produced by biological aging, Oloroso wines by oxidative aging, and wines such as Amontillado and Palo Cortado wines share both types of aging during their production. The great diversity of high-quality wines on the market and the increase in their demand makes it is necessary to characterize them in order to establish quality and authenticity control parameters, thus protecting and assuring consumers that the product they are purchasing on the market has the quality and characteristics declared. The focus on the aroma has been object of study for the characterization of these products since it is considered one of the most relevant quality criteria for wine. Despite the fact that some authors have previously studied the volatile profile of some of these fortified PDO wines, scarce research has been done to assess the volatile composition of the four Spanish PDO fortified wines [1,2,3]. In this context, the aim of this work was to study and compare the characteristic volatile profile of different fortified wines from each Spanish PDO by headspace solid phase micro-extraction (HS-SPME) in conjunction with gas chromatography-mass spectrometry (GC-MS). Chemometric techniques such as PARAFAC2 was applied to reduce the problems associated with GC-MS analysis of complex mixtures and to obtain the maximum information of the volatile profile for distinguishing between samples. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were applied to study the differentiation of the samples. Volatile composition of the samples allowed the differentiation and classification of the different fortified wines based on the presence of certain compounds which could be considered markers of quality and authenticity for each PDO and type of wine.

References

[1] García-Moreno et al., (2021). LWT – Food Science and Technology,140,110706.
[2] Hevia, K., Castro, R., Natera, R., González-García, J. A., Barroso, C. G., & Durán-Guerrero, E. (2016). Chromatographia, 79(11–12), 763–771.
[3] Zea, L., Moyano, L., Moreno, J., Cortes, B., & Medina, M. (2001). Food Chemistry, 75(1), 79–84.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Ubeda Cristina¹, Cortejosa David¹, Morales María Lourdes¹, Callejón Raquel María¹ and Ríos-Reina Rocío¹

1Departamento Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain

Contact the author

Keywords

fortified wines; protected designation of origin; ageing; volatile compounds; SPME

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Controlling Wine Oxidation: Effects of pH on Key Reaction Rates

Acidity is often touted as a predictor of wine ageability, though surprisingly few studies have systematically investigated the chemical basis for this claim.

Chemical and sensory influences of the UV-C light of 254 nm in combination with the antioxidant substances in wine

The UV-C light enhances oxidative processes in wine. Increasing the dose of UV-C can lead to olfactoric, gustatoric and colour changes in wine. These changes are triggered by a series of photochemical reactions such as degradation of esters, the formation of odour-active substances such as 2 aminoacetophenone through the photooxidation of amino acids. Ultimately, these reactions can lead to a reduced wine quality.

Multivariate data analysis applied on Fourier Transform Infrared spectroscopy for the prediction of tannins levels during red wine fermentation

Red wine is a beverage with one of the highest polyphenol concentration, which are extracted during the maceration step of the winemaking process.

Chemical and sensory characterization of Xinomavro PDO red wine

Aroma is considered one of the most important factors in determining the quality and character of wine. The relationship between wine character and its volatile composition is recognized by several researchers worldwide. Since these compounds influence the sensory perceptions of consumers, both volatile composition and sensory properties are essential in determining wine aroma characteristics.