Abstract
ABSTRACTThirty samples of Cabernet Sauvignon Mexican wines from 5 wine regions, 19 wineries and vintage between 2004 and 2012 were characterised regarding total phenolic compounds (TPC), anthocyanins (AC), tannins (TC), flavonoids (FC) and antioxidant capacity (ABTS and DPPH assays). Samples were processed using Fourier transform mid-infrared spectroscopy combined with partial least squares regression (PLS1 and PLS2) and principal components regression algorithms to obtain one optimised chemometric model for each algorithm. The spectral region selected for each model was between 1550 and 824 cm−1. The PLS1 model showed the best predictive capacity for simultaneous prediction of the six parameters. Excellent values of the coefficient of determination in validation (Rv2; 0.93–0.95) and residual predictive deviation (RPD; 4.28–6.95) were obtained for TPC, FC, ABTS and DPPH. Suitable values of Rv2 (0.91–0.92) and RPD (3.75–3.84) were obtained for TC and AC.
Highlights
Wine is a complex beverage from a chemical point of view, being composed of water, alcohol and contains more than 500 compounds, some originating from the grapes and some metabolic by-products of yeast activity during fermentation (Soleas, Diamandis, & Goldberg, 1997)
The first aim of the research was to obtain a characterisation of total phenolic compounds (TPC), total anthocyanins content (AC), tannins content (TC), flavonoids content (FC) and antioxidant capacity (ABTS and DPPH assays) of Mexican Cabernet Sauvignon wines produced in the wine-growing region of Mexico which is an emergent wine sector on the global market
The present study indicates an overview of the Mexican Cabernet Sauvignon wines’ composition of main bioactive compounds and antioxidant capacity
Summary
Wine is a complex beverage from a chemical point of view, being composed of water, alcohol and contains more than 500 compounds, some originating from the grapes and some metabolic by-products of yeast activity during fermentation (Soleas, Diamandis, & Goldberg, 1997). Ethanol is the main by-product, but since wine’s elaboration incorporates the seeds and skin of the grapes, both with high concentrations of bioactive compounds, red wine is rich in polyphenolics. One of the growing wine producer countries is Mexico. Nowadays, it is among the most prominent wine-producing countries in America (Medina-Albaladejo, Martínez-Carrión, & Ramón-Muñoz, 2014). The main wine-growing regions are in Mexican’s north, and Cabernet Sauvignon grape variety is the most cultivated (SAGARPA, Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación, 2011). There is little information about Mexican wines, despite its growth in the global wine market
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