Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines 9 Determination of target compounds in cava quality using liquid chromatography. Application of chemometric tools in data analysis

Determination of target compounds in cava quality using liquid chromatography. Application of chemometric tools in data analysis

Abstract

According to the Protected Designation of Origin (PDO), Cava is protected in the quality sparkling wines made by the traditional Champenoise method were the wine realize a second fermentation inside the own bottle1. Geographical and human peculiarities of each bottle are the main way for the final quality2. The aim of this study is to find correlations and which target compounds are the most representative of the quality of two different grape varieties, Pinot Noir and Xarel·lo. The quality of these two types of grapes is being studied for each variety by a previous classification of the vineyard made by the company who provided the samples (qualities A,B,C,D, being A the better one and D the worst one). The target compounds studied are organic acids and polyphenols. The methodology for the determination of organic acids is HPLC-UV/vis and for some of them the enzymatic methodology. For polyphenols is HPLC-UV/vis. Samples of musts, monovarietal wines, stabilized blended wines and cavas with 3 and 7 months of second fermentation are being studied. Data will be treated using boxplots to see the predominant compounds and chemometric tools such as Principal Component Analysis (PCA) to establish correlations and Partial Least Squares (PLS) for predictions between samples. By the moment, results in Pinot Noir grape variety shown that quality A present high levels of tartaric, malic, citric and succinic acids in musts and wines and there is observed a decrease in citric acid and an increase of succinic acid during the second fermentation. The results of Xarel·lo grape variety shown lower levels of tartaric acid than in Pinot Noir grape variety. Nevertheless, quality A present high amounts of this acid. Qualities A and B present similar levels of malic acid but in quality A slightly higher. For citric acid no noticeable changes are observed from must to cava of 7 month. Quality A present higher levels of succinic acid. Lower values of malic acid and higher values of lactic acid are observed in qualities C and D, due to, the malolactic fermentation in both varieties and there is observed a decrease of tartaric acid from wines to cavas, due to, the tartaric stabilization. In conclusion, malic and tartaric acids are the most important compounds in the quality of cavas. This involves that the futures cavas will be able to age more time.

DOI:

Publication date: September 16, 2021

Issue: Macrowine 2021

Type: Article

Authors

Anaïs Izquierdo Llopart 

Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Barcelona, Spain.,Javier, SAURINA, Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Barcelona, Spain.

Contact the author

Keywords

cava, wine quality, grape varieties, pinot noir, xarel·lo, vineyards, second fermentation, malolactic fermentation, organic acids, polyphenols, hplc, chemometric tools

Citation

Related articles…

Preliminary steps of a protocol to isolate transcription factors bound to a specific DNA locus in grapevine using CRISPR-dCas9 system

Cis-acting regulatory elements are DNA sequences that can be bound by transcription factors to regulate the expression of genes in a condition-dependent and tissue-specific way. It is nowadays possible to search for DNA motives and sequences that a given transcription factor is binding or at least can, but it is still hard to have a glance at all the transcription factors that are contemporaneously located at the same locus. Inspired by an existing technique that uses the CRISPR-Cas system in mammal cells, we are trying to develop a protocol to study such regulation in Vitis vinifera. Using the highly sequence-specific binding capacity of a catalytically inactive Cas9 protein (dCas9), our idea is to set up a system to target a desired sequence and precipitate all the crosslinked proteins and distantly interacting chromatin at this locus and analyze them.

Read More

Monitoring early rooting behavior of grapevine rootstocks: a 2D-imaging approach

The plasticity of grapevines in response to diverse growing conditions is influenced, among other factors, by the extent to which the roots explore the soil and the ability to accumulate and retrieve water and nutrients.
Newly planted grapevines, in particular, face challenges due to limited resources. The young plant’s ability for a fast and intensive penetration of the soil is vital in periods of water scarcity. The selection of an appropriate, site-specific rootstock significantly impacts both, the quality of the fruit produced and the economic success of the wine estate.

Read More

Anti/prooxidant activity of wine polyphenols in reactions of adrenaline auto-oxidation

Adrenaline (epinephrine) belongs to catecholamine class. It is a neurotransmitter and both a hormone which is released by the sympathetic nervous system and adrenal medulla in response to a range of stresses in order to regulate blood pressure, cardiac stimulation, relaxation of smooth muscles and other physiological processes. Adrenaline exhibits an effective antioxidant capacity (1). However, adrenalin is capable to auto-oxidation and in this case it generates toxic reactive oxygen intermediates and adrenochrome. Under in vitro conditions, auto-oxidation of adrenaline occurs in an alkaline medium (2).

Read More

Sensory differences of Pinot noir wines from willamette valley subregions

Wines from different regions or AVAs have been found to have sensory differences, as these areas are typically located quite far apart and have dramatically different climates, soils and other terroir factors.

Read More

Building new temperature indexes for a local understanding of grapevine physiology

Aim: Temperature corresponds to one of the main terroir factors influencing grapevine physiology, primarily evidenced by its impact on phenology. Numerous studies have aimed at expressing time with thermal indices such as growing degree days (GDD) and have thus enabled a better modelling of grapevine responses to temperature. However, some works have highlighted the need to adapt

Read More