Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

Rubén Del Barrio Galán,Silvia Pérez-Magariño,Pedro López De La Cuesta,Marta Bueno Herrera

doi:10.20870/oeno-one.2020.54.1.2588

Rubén Del Barrio Galán, Silvia Pérez-Magariño + Show 2 more

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https://doi.org/10.20870/oeno-one.2020.54.1.2588

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Abstract

Aim: The aim of this work was to determine the physico-chemical variables that differentiating red wines from the “Castilla y León” Spanish region by their Protected Designation of Origin (PDO) and wine category ("young", “oak”, “crianza”, or “reserve”).Methods and results: A total of 135 commercial red wines from four Spanish PDOs in the region of Castilla and León were analysed. Forty physico-chemical parameters, related to classical enological parameters, phenolic and polysacharidic composition, and content of higher alcohols were evaluated. Differences in physico-chemical composition were found in red wines from different PDOs and different categories. Stepwise linear discriminant analysis (SLDA) was applied to find a linear combination of the physico-chemical variables that separate and classify the red wines according to the PDO or category. One SLDA model selected 15 physico-chemical variables that allowed for good discrimination and classification of the wines from different PDOs. The SLDA model selected seven variables for wine category differentiation, but only allowed for good discrimination between young wines and aged wines (“crianza” and “reserve”).Conclusions: The variables that contributed most to the separation of Tempranillo red wines were total polyphenols, total tannins, and absorbance values at 230 nm and 280 nm. The polysaccharides with an average molecular weight of 10 kDa, flavanols, stilbenes and 2-methyl-1-butanol were those most associated with the differentiation of the wines elaborated with the Mencía grape variety. The percentage of polymeric anthocyanins and absorbance at 230 nm could be proposed as good indicators for aged wines, and total tannins for young wines.Significance and impact of the study: This study provides improved knowledge of the physico-chemical variables that could be used as markers of the origin of wines and/or the grape variety (Tempranillo and Mencía) and that allow differentiating young wines from those aged for a long time.

Highlights

Wine is widely known as a complex matrix composed mainly of water and ethanol and, to a lesser extent, a large number of chemical compounds such as phenolic compounds, polysaccharides, non-fermentable sugars, organic acids, glycerol, volatile compounds, etc
Differences in physico-chemical composition were found in red wines from different Spanish Protected Designation of Origin (PDO) and different categories
Phenolic composition and absorbance values associated with total phenolic content allowed good discrimination and classification of wines from different PDOs

Summary

Introduction

Wine is widely known as a complex matrix composed mainly of water and ethanol and, to a lesser extent, a large number of chemical compounds such as phenolic compounds, polysaccharides, non-fermentable sugars, organic acids, glycerol, volatile compounds, etc The content of these compounds has an important role in the quality of wines, which can vary depending on the grape variety and the enological technology used in the winemaking process, and several environmental aspects such as soil, geographical location, and weather conditions (Riu-Aumatell et al, 2002; Monagas et al, 2005a; Robinson et al, 2012; Serrano- Lourido et al., 2012). Other phenolic compounds such as flavanols, flavonols, hydroxycinnamic and hydroxybenzoic acid derivatives can contribute to modifying the different sensory properties of red wines, such as astringency, bitterness, structure and color (Gawel, 1998; Schwarz et al, 2005; Hufnagel and Hofmann, 2008; Sáenz-Navajas et al, 2010)

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