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Varietal classification of red wine samples from four native Greek grape varieties based on volatile compound analysis, color parameters and phenolic composition

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Abstract

Four Greek monovarietal red wines, Agiorgitiko of Nemea, Xinomavro of Naousa, Mavrotragano of Santorini and Fociano of Ikaria, were characterized and classified in terms of volatile and phenolic composition. Total phenolic content (TPC) and color parameters were also studied. Forty-four volatile compounds were identified and semi-quantified by head space-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME–GC/MS) and five phenolic compounds were analyzed using high-performance liquid chromatography (HPLC–DAD). Concerning the total volatile fraction, Xinomavro showed the highest amount as it was particularly rich in alcohols, esters and hydrocarbons, while in the other three wine varieties ranged at lower concentrations. Furthermore, Xinomavro and Mavrotragano recorded the highest phenolic content, whereas Fociano recorded the lowest concentrations in both TPC and individual phenolic components. As far as classification results are concerned, the application of statistical analysis (multivariate analysis of variance/linear discriminant analysis—MANOVA/LDA), on volatile compounds resulted in a rather high classification rate (87.5%). Finally, the respective rates for color and TPC phenolics were also quite satisfactory (75% and 62.5%, respectively).

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Abbreviations

TPC:

Total phenolic content

HS-SPME–GC/MS:

Head space-solid phase microextraction-gas chromatography/mass spectrometry

HPLC:

High-performance liquid chromatography

MANOVA:

Multivariate analysis of variance

LDA:

Linear discriminant analysis

PDO:

Protected designation of origin

GAE:

Gallic acid equivalents

RI:

Retention Index

ANOVA:

Analysis of variance

TDN:

1,2-Dihydronaphthalene-1,1,6-trimethyl

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Authors and Affiliations

  1. Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece

    Despina Karimali, Ioanna Kosma & Anastasia Badeka

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  1. Despina Karimali
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  2. Ioanna Kosma
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  3. Anastasia Badeka
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Contributions

Conceptualization: AB; methodology: AB, DK, IK; software: DK, IK; formal analysis and investigation: DK, IK; data interpretation: AB, DK, IK; writing—original draft preparation: IK, DK; writing—review and editing: AB; funding acquisition: AB; resources: AB; supervision: AB.

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Correspondence to Anastasia Badeka.

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Karimali, D., Kosma, I. & Badeka, A. Varietal classification of red wine samples from four native Greek grape varieties based on volatile compound analysis, color parameters and phenolic composition. Eur Food Res Technol 246, 41–53 (2020). https://doi.org/10.1007/s00217-019-03398-7

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  • DOI: https://doi.org/10.1007/s00217-019-03398-7

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