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Article

Liquid Chromatographic Approach for the Discrimination and Classification of Cava Samples Based on the Phenolic Composition Using Chemometric Methods

1
Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès, 1-11, E-08028 Barcelona, Spain
2
Research Institute in Food Nutrition and Food Safety, University of Barcelona, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), Santa Coloma de Gramenet, E-08921 Barcelona, Spain
*
Author to whom correspondence should be addressed.
Received: 26 June 2020 / Revised: 6 August 2020 / Accepted: 28 August 2020 / Published: 1 September 2020
(This article belongs to the Special Issue Improving Wine Quality and Safety)
Phenolic profiles obtained by liquid chromatography with UV/vis detection were here exploited to classify cava samples from the protected designation of origin Cava. Wine samples belonging to various classes which differed in grape varieties, blends and fermentation processes were studied based on profiling and fingerprinting approaches. Hence, concentrations of relevant phenolic acids and chromatograms registered at 310 nm were preliminarily examined by Principal Component Analysis (PCA) to extract information on cava classes. It was found that various hydroxybenzoic and hydroxycinnamic acids such as gallic, gentisic, caffeic or caftaric acids were up- or down-expressed depending on the wine varieties. Additionally, Partial Least Squares Discriminant Analysis (PLS-DA) was applied to classify the cava samples according to varietal origins and blends. The classification models were established using well-known wines as the calibration standards. Subsequently, models were applied to assign unknown samples to their corresponding classes. Excellent classification rates were obtained thus proving the potentiality of the proposed approach for characterization and authentication purposes. View Full-Text
Keywords: cava (sparkling wine); liquid chromatography; phenolic acids; principal component analysis; classification methods; partial least square-discriminant analysis cava (sparkling wine); liquid chromatography; phenolic acids; principal component analysis; classification methods; partial least square-discriminant analysis
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MDPI and ACS Style

Izquierdo-Llopart, A.; Saurina, J. Liquid Chromatographic Approach for the Discrimination and Classification of Cava Samples Based on the Phenolic Composition Using Chemometric Methods. Beverages 2020, 6, 54. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6030054

AMA Style

Izquierdo-Llopart A, Saurina J. Liquid Chromatographic Approach for the Discrimination and Classification of Cava Samples Based on the Phenolic Composition Using Chemometric Methods. Beverages. 2020; 6(3):54. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6030054

Chicago/Turabian Style

Izquierdo-Llopart, Anaïs, and Javier Saurina. 2020. "Liquid Chromatographic Approach for the Discrimination and Classification of Cava Samples Based on the Phenolic Composition Using Chemometric Methods" Beverages 6, no. 3: 54. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6030054

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