Abstract
This paper is focused on the assessment of a multi-sensor approach to improve the overall characterization of sparkling wines (cava wines). Multi-sensor, low-level data fusion can provide more comprehensive and more accurate vision of results compared with the study of simpler data sets from individual techniques. Data from different instrumental platforms were combined in an enriched matrix, integrating information from spectroscopic (UV/Vis and FTIR), chromatographic, and other techniques. Sparkling wines belonging to different classes, which differed in the grape varieties, coupages, and wine-making processes, were analyzed to determine organic acids (e.g., tartaric, lactic, malic, and acetic acids), pH, total acidity, polyphenols, total antioxidant capacity, ethanol, or reducing sugars. The resulting compositional values were treated chemometrically for a more efficient recovery of the underlaying information. In this regard, exploratory methods such as principal component analysis showed that phenolic compounds were dependent on varietal and blending issues while organic acids were more affected by fermentation features. The analysis of the multi-sensor data set provided a more comprehensive description of cavas according to grape classes, blends, and vinification processes. Hierarchical Cluster Analysis (HCA) allowed specific groups of samples to be distinguished, featuring malolactic fermentation and the chardonnay and red grape classes. Partial Least Squares-Discriminant Analysis (PLS-DA) also classified samples according to the type of grape varieties and fermentations. Bar charts and complementary statistic test were performed to better define the differences among the studied samples based on the most significant markers of each cava wine type. As a conclusion, catechin, gallic, gentisic, caftaric, caffeic, malic, and lactic acids were the most remarkable descriptors that contributed to their discrimination based on varietal, blending, and oenological factors.
Highlights
Cava is a type of sparkling wine with Protected Designation of Origin (PDO), which is elaborated according to the Champenoise method based on a second fermentation in bottle [1,2,3]
Some papers deal with chemometric classifications of wines according to grape varieties, coupages and oenological practices [20], or geographical origins [21], using concentrations of organic acids determined by HPLC-UV/Vis
Results from principal component analysis (PCA) revealed the most dramatic differences occurred among the cava from the most dramatic cava class Results subjected to PCA
Summary
Cava is a type of sparkling wine with Protected Designation of Origin (PDO), which is elaborated according to the Champenoise method based on a second fermentation in bottle [1,2,3]. More than 200 million liters of cava are yearly produced in Spain, becoming the most international type of Spanish wine in terms of turnover. Grape varieties for cava production mainly comprise the classical white varieties of Macabeo, Xarel·lo, and Parellada, which provide freshness, fruity and floral aromas, and an equilibrated acidity to the future wines. Monovarietal cavas are sometimes produced, these three varieties are often combined using different percentages according to the enologist recommendations. Chardonnay grape is increasingly popular, providing a high acidity and a good aromatic potency while
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