Phenolic Profile in Czech White Wines from Different Terroirs

다국어 초록 (Multilingual Abstract)

Grapevine cv. Riesling is a traditional variety of cool climate viticulture regions to which the Czech Republic belongs too. In total 35 wine samples from 9different terroirs of wine-growing regions in the Czech Republic were evaluated for the content of 20 phenolic compounds comprising hydroxybenzoic acids, hydroxycinnamates,stilbenes, and flavan-3-ols. Phenolic compounds were evaluated by an HPLC method. Methods of multivariate statistical analysis were used to discriminate wine samples on the basis of their geographical origin. Canonical variate analysis proved that it is possible to differentiate wines according to their geographical origin by following authenticity markers: gallic acid, caffeic acid, caftartic acid,p-coutaric acid, ferulic acid ethylester, p-coumaric acid ethylester, (+)-catechin, and (−)-epicatechin. On the basis of statistical analyses, 100% wine samples were correctly classified. The results indicate that, for the case of white wines, mainly hydroxycinnamates and flavan-3-ols can be used for differentiation of their geographical origin.

참고문헌 (Reference)

1 Seguin G, "‘Terroirs’ and pedology of wine growing" 42 : 861-873, 1986

2 De Luca V, "Wines, In Comprehensive Natural Products II" Elsevier 241-255, 2010

3 Waterhouse AL, "Wine phenolics" 957 : 21-36, 2002

4 Andreu-Navarro A, "Usefulness of terbium-sensitized luminescence detection for chemometric classification of wines by their content in phenolic compounds" 124 : 1753-1759, 2011

5 Pour Nikfardjam MP, "Transresveratrol content of German wines" 54 : 17-20, 1999

6 Makhotkina O, "The use of cyclic voltammetry for wine analysis: Determination of polyphenols and free sulfur dioxide" 668 : 155-165, 2010

7 Nagel CW, "The hydroxycinnamic acid tartaric acid ester content of must and grape varieties grown in the Pacific northwest" 30 : 198-201, 1979

8 Faitová K, "The contents of total polyphenolic compounds and trans-resveratrol in white ‘Riesling’ originated in the Czech Republic" 22 : 215-221, 2004

9 Pozo-Bayon MA, "Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties" 51 : 2089-2095, 2003

10 Green JA, "Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin" 44 : 2788-2797, 2011

11 Melzoch K, "Resveratrol in Part sof vine and wine originating from Bohemian and Moravan vineyard regions" 66 : 53-57, 2001

12 Pour Nikfardjam MS, "Polyphenolic composition of German white wines and its use for the identification of cultivar" 57 : 146-152, 2007

13 Rastija V, "Polyphenolic composition of Croatian wines with different geographical origins" 115 : 54-60, 2009

14 Adams DO, "Phenolics and ripening in grape berries" 57 : 249-256, 2006

15 Ballus CA, "Optimization of capillary zone electrophoresis separation and on-line preconcentration of 16 phenolic compounds from wines produced in South Africa" 45 : 136-144, 2012

16 Rentzsch M, "Non-flavonoid phenolic compounds, In Wine Chemistry and Biochemistry" Springer Science+Bussiness Media 509-527, 2009

17 Van Leeuwen C, "Methodology of soilbased zoning for viticultural terroir" 83 : 13-29, 2010

18 McGhie TK, "Metabolomics for measuring phytochemicals, and assessing human and animal responses to phytochemicals, in food science" 56 : 147-158, 2012

19 Ali K, "Metabolic constituents of grapevine and grape-derived products" 9 : 357-378, 2010

20 Ritter G, "Investigation of phenolic substances in‘Riesling’ wines from the Rheingau region" 49 : 71-77, 1994

21 Guebaila HA, "Hopeaphenol: The first resveratrol tetramer in wines from north Africa" 54 : 9559-9564, 2006

22 Kennedy JA, "Grape and wine phenolics: History and perspective" 57 : 239-248, 2006

23 Adami L, "Geographic origin of southern Brazilian wines by carbon and oxygen isotope analysis" 24 : 2943-2948, 2010

24 Ricardo-Da-Silva JM, "Effect of pomace contact, carbonic maceration, and hyperoxidation on the procyanidin composition of Grenache blanc wines" 44 : 168-172, 1993

25 Dutra SV, "Determination of the geographical origin of Brazilian wines by isotope and mineral analysis" 401 : 1571-1576, 2011

26 Pérez-Trujillo JP, "Content in metallic ions of wines from the Madeira and Azores archipelagos" 124 : 533-537, 2011

27 Cheynier V, "Chemistry of wine, In Comprehensive Natural Products II" Elsevier 1119-1172, 2010

28 Dietrich H, "Chemical characterization of ‘Riesling’ wines of the years 1892 to 1921 from the Rheingau region" 54 : 222-233, 2000

29 Iriti M, "Bioactive chemicals and health benefits of grapevine products, In Bioactive Foods in Promoting Health" Academic Press 581-620, 2010

30 Galgano F, "Authentication of Italian red wines on the basis of the polyphenols and biogenic amines" 232 : 889-897, 2011

31 Pena-Neira A, "A survey of phenolic compounds in Spanish wines of different geographical origin" 210 : 445-448, 2000