IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Discrimination of monovarietal Italian red wines using derivative voltammetry

Discrimination of monovarietal Italian red wines using derivative voltammetry

Abstract

Identification of specific analytical fingerprints associated to grape variety, origin, or vintage is of great interest for wine producers, regulatory agencies, and consumers. However, assessing such varietal fingerprint is complex, time consuming, and requires expensive analytical techniques. Voltammetry is a fast, cheap, and user-friendly analytical tool that has been used to investigate and measure wine phenolics. In this work linear sweep voltammetry with different multivariate analysis tools (PCA, LDA, KNN, Random Forest, SVM) has been exploited to discriminate and classify Italian red wines from 10 different varieties.A total of 131 monovarietal Italian red wines vinified in 2015 or 2016 were collected from wineries across Italy. The varieties are: Aglianico, Cannonau, Corvina, Montepulciano, Nebbiolo, Primitivo, Raboso, Sagrantino, Sangiovese, and Teroldego. The wines of the same variety came from the same region. Linear sweep voltammograms were collected using a PalmSense3 potentiostat and disposable Screen-Printed Carbon Electrodes. The derivative voltammograms were obtained with a Savitzky Golay smoothing filter.The results obtained indicated a great diversity of voltammetric responses, but with raw data it was not possible to identify electrochemical features that discriminated the varieties. To obtain a higher discriminant ability first and second order derivative voltammogram were built.The second order derivative voltammograms (2DV) show similar trends within the same variety, in particular the varieties appear to be divided by the potential and intensity of the first peak (180-370 mV).From the PCA of 2DV (explained variance 78% with the first two components) 3 regions of the voltammograms that mainly contribute to PC1 and 4 to PC2 can be identified. Five of these regions (3 for PC1 and 2 for PC2) are at potentials lower than 600 mV, the region associated to the more easily oxidizable compounds. PC1 vs PC2 of the second order derivative voltammetry shows 3 groups with a visible separation of Nebbiolo and Teroldego from the other varieties.The best classification result has been obtained with a PCA-LDA of 2DV using the first 5 PC scores as predictors with an overall accuracy in calibration of 77.9% and an overall accuracy in prediction of 66.7%. The best accuracy has been obtained for varieties Nebbiolo, Teroldego and Sangiovese. The classification of two varieties (Cannonau and Primitivo) resulted problematic both in calibration and in prediction. To conclude, linear sweep voltammetry coupled to chemometric can be a suitable analytical tool technique for the classification of monovarietal red wines in a fast, cheap, and easy-to-use way. In addition, second-order derivative deconvolution of the voltammograms has been proven to be a suitable data pre-processing method for the interpretation of voltammograms from complex matrixes that are rich in oxidable compounds such as red wine.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Vanzo Leonardo1, Slaghenaufi Davide1, Nouvelet Lea1, Curioni Andrea2, Giacosa Simone3, Mattivi Fulvio4, Moio Luigi5 and Versari Andrea5

1Department of Biotechnology, University of Verona, Italy
2Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Italy
3Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Italy
4Department of Cellular, Computational and Integrative Biology (CIBIO), University of Trento, Italy
5Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Avellino, Italy

Contact the author

Keywords

Derivative Voltammetry, Varietal Identity, Wine Fingerprinting, Authenticity, Red Wine

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Application to grapevine leaves of different doses of urea at two phenology stage: effect on the aromatic composition of red wine

This research aimed to study the effect and efficiency of foliar application of urea on the aromatic composition of red wines elaborated from Tempranillo grapes.

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

Investigation on harvesting period choices for correct interpretation of experimental results

Happens too often in scientific papers to find the same harvesting period of a cultivar, although the used treatment influence a maturity curve of investigated thesis.
This inevitably leads to wrong conclusions when comparing the treatment effects, since obtained on maturity stages more or less far from those technologically correct.

Chemical characterization of distinctive aroma profiles of Valpolicella and Amarone wines

Valpolicella is an Italian wine producing region, famous for the production of high-quality red wines. A distinctive characteristic of this region is the extensive use of post-harvest withering.

Evaluating the effectiveness of alginic acid, sodium carboxymethylcellulose, and potassium polyaspartate in preventing calcium tartrate instability in wines

Calcium-induced instabilities present a major challenge in bottled wines, with calcium tartrate (CaT) precipitation becoming increasingly common due to rising calcium levels in grape must, largely driven by climate change. Although CaT is an insoluble salt, its instability— although less frequent than potassium hydrogen tartrate (KHT) precipitation—is more difficult to predict and control, as it develops gradually over time.