2026-04-13T00:11:05Zhttps://recercat.cat/oai/requestoai:recercat.cat:2445/1749342025-12-04T19:39:02Zcom_2072_1057col_2072_478813col_2072_478917
RECERCAT
author
Izquierdo-Llopart, Anais
author
Saurina, Javier
2021-03-11T13:39:34Z2021-03-11T13:39:34Z2020-09-012021-03-11T13:39:34Z
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.
cc-by (c) Izquierdo-Llopart, Anais et al., 2020 http://creativecommons.org/licenses/by/3.0/es info:eu-repo/semantics/openAccess
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
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion