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…

Gas chromatography-olfactometry characterization of corvina and corvinone young and aged wines

AIM AND METHODS: Corvina and Corvinone are the two main grape varieties used in the production of Valpolicella, Recioto and Amarone, top-quality red wines in north-eastern Italy. This work aimed at determining the aroma composition of Corvina and Corvinone experimental wines and identify the main aroma compounds contributing to the aroma characteristics of Corvina and Corvinone monovarietal wines. Five Corvina and five Corvinone wines were studied, the grapes coming from five different vineyards in Valpolicella. Volatile compounds were extracted by SPE and identified and quantified by gas chromatography-mass spectrometry (GC-MS), whereas their aroma impact was determined by gas chromatography- olfactometry (GC-O).RESULTS: Based on the GC-MS-O analysis, 95 odor zones were detected, from which 68 compounds were successfully identified. Using the criterion of a value higher than 30% in modified frequency (MF %), 51 compounds were selected and grouped according to odor similarity. Compounds with values below 30% were discarded.

Read More

Study of the colour and phenolic evolution of three different tannin/anthocyanin ratios over time in a model wine

Phenolic compounds are important quality indicators in red wine. A large number of polyphenols play an important role in wine development, contributing to the colour and the sensory perception of the wines. Anthocyanins are the pigments responsible for the colour in young red wines while tannins are the principal contributors to the bitterness and the astringency of the wines. Wine polyphenols are considered more complex molecules than grape phenolics, due to the enormous number of chemical reactions which take place during the entire winemaking process and storage, forming more stable compounds.

Read More

Comparison of integrated, organic and biodynamic viticultural practices

In this video recording of the IVES science meeting 2021, Johanna Döring (Hochschule Geisenheim University Department of General and Organic Viticulture, Geisenheim, Germany) speaks about the comparison of integrated, organic and biodynamic viticultural practices. This presentation is based on an original article accessible for free on OENO One.

Read More

Contribution of grape seeds to evolution of acetaldehyde, pigments and tannins reactive towards salivary proteins of red wine over time

This study investigated the impact of the gsk/gse ratio on the evolution of acetaldehyde and of major phenolic compounds of aglianico wine in wine like solution and real wine. Four model solutions and the correspondant control wines were prepared. The natural weight ratio between grape skins and seeds was determined on the real grapes, and a control wine was obtained from those.

Read More

Cell wall remodeling mediated by specific PME genes plays a role in grapevine response to Botrytis cinerea

Botrytis cinerea (Bc) is one of the main pathogens affecting the cultivated grapevine. A key role in grapevine tissue colonization is played by cell wall (CW) remodeling driven by CW Modifying Enzymes (CWMEs), expressed both by the host and the pathogen. Their action can impact CW integrity and trigger specific immune signaling, thus influencing Bc infection outcome. To further characterize the role of the CW in the grapevine response to Bc, two contrasting genotypes in their resistance to the fungus were artificially inoculated at full bloom. RNA-seq analysis and biochemical characterization of the CW and its modification in samples collected at 24 hours post-inoculation highlighted significant differences between genotypes.

Read More