Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis

• Published in: Food chemistry 2020-01, Vol.302, p.125340-125340, Article 125340
• Main Authors: Valentin, Leonardo, Barroso, Lucia P., Barbosa, Rommel M., de Paulo, Gustavo A., Castro, Inar A.
• Format: Article
• Language: English
• Subjects: Mass spectrometry; Phenolic; QTOF; Volatile; Wine
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.125340

•Volatile and phenolic compounds of 83 red wines were analyzed.•169 peaks were identified by HS-SPME-GC/MS and LC–MS-QTOF.•Chilean Carménère wines presented the best chemical typicality.•Deconvolution was applied to separate individual compounds.•Our chemical database will contribute to typify wines. In this study, 83 wines representating four commercial categories: “Argentinean Malbec”, “Brazilian Merlot”, “Uruguayan Tannat” and “Chilean Carménère” were analyzed according to their phenolic and volatile compounds. The objective was to identify the chemical compounds that would typify each category. From approximately about 600 peaks obtained by chromatographic techniques, 169 were identified and 53 of them were selected for multivariate statistical analysis. Chilean Carménère was the best discriminated group by the methods applied in our study, followed by Argentinean Malbec. Brazilian Merlot mixed mainly with some Carménère, whileTannat mixed with all wines categories, especially Malbec. In general, Chilean Carménère wines can be characterized by a bluish color, higher amounts of sulphur dioxide, higher content of octanoic acid, isobutanol, ethyl isoamyl succinate and catechin and a smaller amount of quercetin. These data can contribute for further process of authenticity or typification of South American red wines.