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Chemometric characterization of Slovenian red wines
Milena Ivanović, Anja Petek, Maša Islamčević Razboršek, Mitja Kolar, 2017, original scientific article

Abstract: Total phenolic (TPC), flavonoid (TFC) and tannin (TTC) contents, total $SO_2$, total acids, pH, and reducing sugars were measured in twenty five Slovenian red wines from three key wine producing regions, Podravje, Posavje and Primorska. The results were chemometrically analysed and the wines were classified according to wine growing region and vine variety. Principal component analysis proved that TPC, TFC and TTC contents were primarily responsible for variation in the wines. Additionally, linear discriminant analysis (LDA) was performed and resulted in the satisfactory classification of samples by both vine variety and region.
Keywords: Slovenian red wines, quality parameters of wine, polyphenols, chemometric analysis
Published in DKUM: 03.10.2017; Views: 1531; Downloads: 390
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Simultaneous GC-MS determination of free and bound phenolic acids in Slovenian red wines and chemometric characterization
Milena Ivanović, Maša Islamčević Razboršek, Mitja Kolar, 2016, original scientific article

Abstract: Several phenolic acids (PAs), caffeic, vanillic, syringic, p-coumaric and ferulic acid, found in Slovenian red wines were studied using gas chromatography and mass spectrometry (GC-MS). For isolation of the PAs from wine samples, solid phase extraction (SPE) using hydrophilic modified styrene - HLB cartridges was used. The bound PAs were extracted after basic hydrolysis and o-coumaric acid was used as the internal standard (ISTD). The method developed was validated and the linear concentration range for all analytes was from 1 to 100 mg L$^{-1}$ with correlation coefficients above 0.999. We show that the method is repeatable (RSD<2%), recoveries were above 96%, and LOD and LOQ values were acceptable. In all of the wine samples tested, caffeic and p-coumaric acid were determined to be the predominant PAs (17-72 mg L$^{-1}$), while other compounds were found in lower concentrations. Principal Component Analysis (PCA) and Cluster Analysis (CLU) were used to study differences between wines related towards varieties and Slovenian wine regions. The results demonstrate that variety has more influence on PAs content than wine regions in Slovenian red wines.
Keywords: phenolic acids, Slovenian red wines, gas chromatography, mass spectrometry, PCA, CLU
Published in DKUM: 25.08.2017; Views: 2231; Downloads: 388
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