2026-04-17T04:09:48Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/1749342025-12-04T19:39:02Zcom_2072_1057col_2072_478813col_2072_478917

00925njm 22002777a 4500 dc Izquierdo-Llopart, Anais author Saurina, Javier author 2021-03-11T13:39:34Z 2021-03-11T13:39:34Z 2020-09-01 2021-03-11T13:39:34Z Phenolic profiles obtained by liquid chromatography with UV/vis detection were here exploited to classify cava samples from the protected designation of origin Cava. Wine samples belonging to various classes which differed in grape varieties, blends and fermentation processes were studied based on profiling and fingerprinting approaches. Hence, concentrations of relevant phenolic acids and chromatograms registered at 310 nm were preliminarily examined by Principal Component Analysis (PCA) to extract information on cava classes. It was found that various hydroxybenzoic and hydroxycinnamic acids such as gallic, gentisic, caffeic or caftaric acids were up- or down-expressed depending on the wine varieties. Additionally, Partial Least Squares Discriminant Analysis (PLS-DA) was applied to classify the cava samples according to varietal origins and blends. The classification models were established using well-known wines as the calibration standards. Subsequently, models were applied to assign unknown samples to their corresponding classes. Excellent classification rates were obtained thus proving the potentiality of the proposed approach for characterization and authentication purposes. Cava Cromatografia de líquids Química del vi Cava (Wine) Liquid chromatography Wine chemistry Liquid chromatographic cpproach for the discrimination and classification of cava samples based on the phenolic composition using chemometric methods