Characterization and quantification of grape variety by means of shikimic acid concentration and protein fingerprint in still white wines

被引：25

作者：

Chabreyrie, David ^{[1
]}

Chauvet, Serge ^{[1
]}

Guyon, Francois ^{[1
]}

Salagoity, Marie-Helene ^{[1
]}

Antinelli, Jean-Francois ^{[2
]}

Medina, Bernard ^{[1
]}

机构：

[1] Serv Commun Lab, Lab Pessac, F-33408 Pessac, France

[2] Analyt Consulting, F-06000 Nice, France

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2008年 / 56卷 / 16期

关键词：

proteins; dialyze; shikimic acid; high-performance capillary electrophoresis; grape varietal recognition; still white wine; chemometric; partial least-squares (PLS);

D O I：

10.1021/jf800117k

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Protein profiles, obtained by high-performance capillary electrophoresis (HPCE) on white wines previously dialyzed, combined with shikimic acid concentration and multivariate analysis, were used for the determination of grape variety composition of a still white wine. Six varieties were studied through monovarietal wines elaborated in the laboratory: Chardonnay (24 samples), Chenin (24), Petit Manseng (7), Sauvignon (37), Semillon (24), and Ugni Blanc (9). Homemade mixtures were elaborated from authentic monovarietal wines according to a Plackett-Burman sampling plan. After protein peak area normalization, a matrix was elaborated containing protein results of wines (mixtures and monovarietal). Partial least-squares processing was applied to this matrix allowing the elaboration of a model that provided a varietal quantification precision of around 20% for most of the grape varieties studied. The model was applied to commercial samples from various geographical origins, providing encouraging results for control purposes.

引用

页码：6785 / 6790

页数：6