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…

The use of unripe frozen musts for modulating wine characteristics throughout acidity correction – effects on volatile and amino acid composition

As environmental issues come more to the fore, vineyards residues are being looked at as solutions rather than problems. Aiming to develop a sustainable methodology for musts acidity correction in the process of winemaking, much needed in warm regions, the present study was performed according to Circular Economy values.

Read More

Water and nutritional savings shape non-structural carbohydrates in grapevine (Vitis vinifera L.) cuttings

Global changes and sustainability challenge researchers in saving water and nutrients. The response of woody crops, which can be forced at facing more drought events during their life, is particularly important. Vitis vinifera can be an important model for its relevance in countries subjected to climate changes and its breeding, requiring cuttings plantation and strong pruning.

Read More

Analyse climatique à l’échelle des Coteaux du Layon

Les études d’impact du climat sur la vigne nécessite de descendre à des échelles très fines car les facteurs climatiques sont tributaires de la topographie, la végétation, les expositions … Dans le cadre du programme ANR-JC Terviclim, 22 capteurs ont été installés dans les vignobles des Coteaux du Layon afin de caractériser le climat particulier de ces terroirs. L’analyse des températures montre de fortes disparités entre les data loggers et pourtant situés parfois sur les mêmes parcelles ou sur des parcelles voisines. Les indices bioclimatiques tels les degrés jours sont également contrastés suivant la situation des capteurs sur les coteaux.

Read More

Early Elgo Demetra: the new pink table variety seedless with big berry and resistant

Context and purpose of the study – This paper presents is the create, the study and amplographic description the new pink “Early Elgo Demetra” variety.

Read More

Aceto Balsamico Tradizionale di Modena” PDO authenticity: detection of caramel-containing vinegar by HS-GC-IMS

Balsamic vinegars of Modena (Italy), namely Aceto Balsamico di Modena PGI (AB PGI) and Aceto Balsamico Tradizionale di Modena PDO (ABT PDO) are among the most important geographical indication products for Italy. ABT PDO, despite its very limited production, is recognized as one of the most representative Italian artisan gastronomic products, and it is known and commercialized all around the world. The economic value of ABT PDO (“affinato” and “extra-vecchio” types, depending on the aging), prepared following a traditional way and aged for many years in a set of barrels (transferring a certain amount of vinegar from one cask to another in a decreasing “topping up” procedure) is great, when compared to AB industrially prepared with caramel. AB PGI is certainly the most widespread industrial-type vinegar in the world, deriving from low-temperature condensed grape must (or cooked must) mixed with wine vinegar, obtaining balsamic vinegars with a caramel-like taste. Depending on its economic value, ABT PDO is often object of fraud, requiring to fight counterfeit products and imitations.

Read More