Skip to main content
SpringerLink
Log in

Possibilities of organic and conventional wines differentiation on the basis of multivariate analysis of their characteristics (EPR, UV–Vis, HPLC and AAS study)

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Proving of affiliation of wine sample to either organic or conventional production system and of its geographical origin although important both for consumer safety and food control authorities is still problematic. Characteristics of Slovak and some European wines obtained by spectroscopic methods including atomic absorption spectroscopy, electron paramagnetic resonance spectroscopy (EPR) and ultraviolet–visible spectroscopy in combination with high-performance liquid chromatography and isotachophoresis processed subsequently by multivariate statistics were successfully used to differentiate Slovak organic and conventional wines according to their affiliation to production system and, at the same time, to differentiate the Slovak organic and conventional wine samples from those, produced in other European countries. From totally 74 determined experimental characteristics, concentration of Fe and Cu, ferric-reducing power values, Trolox-equivalent antioxidant capacity values evaluated from ·DPPH assay by EPR (\(\tiny \small \text{TEAC}_{{^{\cdot} \text{DPPH(EPR)}}}\)), ascorbic acid equivalents (AAE), % of radicals scavenged, concentration of citric acid, catechin and epicatechin, but also color values a* and chromaticity were identified by ANOVA, Tukey’s HSD multiple comparison and stepwise discrimination tests as the most promising characteristics for white wines differentiation, whereas Fe content and AAE for the differentiation of red wines. Recognition and prediction ability tests of the Slovak white organic and conventional wines reached 100 %, whereas in case of red wines, correctness of recognition reached 90.5 % and of the prediction ability, 90 %. High correctness of differentiation of organic and conventional samples according to the origin of wine was obtained, reaching 95.8 % for white wines and 80.7 % for red wines, with two Slovak wines misclassified as wines of Czech origin.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. Rosen JD (2010) A review of the nutrition claims made by proponents of organic food. Compr Rev Food Sci Food Saf 9:270–277

    Article  Google Scholar 

  2. Tassoni A, Tango N, Ferri M (2013) Comparison of biogenic amine and polyphenol profiles of grape berries and wines obtained following conventional, organic and biodynamic agricultural and oenological practices. Food Chem 139(1–4):405–413

    Article  CAS  Google Scholar 

  3. Vrček IV, Bojić M, Žuntar I, Mendaš G, Medić-Šarić M (2011) Phenol content, antioxidant activity and metal composition of Croatian wines deriving from organically and conventionally grown grapes. Food Chem 124(1):354–361

    Article  Google Scholar 

  4. Capuano E, Boerrigter-Eenling R, Veer G, Ruth SM (2013) Analytical authentication of organic products: an overview of markers. J Sci Food Agric 93(1):12–28

    Article  CAS  Google Scholar 

  5. Willer H, Lernoud J (2013) Organic agriculture worldwide: key results from the FiBL-IFOAM survey on organic agriculture worldwide 2013. Part 2: crop data. Research Institute of Organic Agriculture (FiBL), Frick

  6. Bunea C-I, Pop N, Babeş AC, Matea C, Dulf FV, Bunea A (2012) Carotenoids, total polyphenols and antioxidant activity of grapes (Vitis vinifera) cultivated in organic and conventional systems. Chem Cent J 6(1):66–75

    Article  CAS  Google Scholar 

  7. Dani C, Oliboni LS, Vanderlinde R, Bonatto D, Salvador M, Henriques JAP (2007) Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes. Food Chem Toxicol 45(12):2574–2580

    Article  CAS  Google Scholar 

  8. Mulero J, Pardo F, Zafrilla P (2009) Effect of principal polyphenolic components in relation to antioxidant activity in conventional and organic red wines during storage. Eur Food Res Technol 229(5):807–812. doi:10.1007/s00217-009-1117-x

    Article  CAS  Google Scholar 

  9. Mulero J, Pardo F, Zafrilla P (2010) Antioxidant activity and phenolic composition of organic and conventional grapes and wines. J Food Comp Anal 23(6):569–574. doi:10.1016/j.jfca.2010.05.001

    Article  CAS  Google Scholar 

  10. Machado MM, dos Santos Montagner GFF, Boligon A, Athayde ML, da Rocha MIUM, Lera JPB, Belló C, da Cruz IBM (2011) Determination of polyphenol contents and antioxidant capacity of no-alcoholic red grape products (Vitis labrusca) from conventional and organic crops. Quím Nova 34(5):798–803. doi:10.1590/S0100-40422011000500013

    CAS  Google Scholar 

  11. Yıldırım HK, Akçay YD, Güvenç U, Altındişli A, Sözmen EY (2005) Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content. Int J Food Sci Technol 40(2):133–142. doi:10.1111/j.1365-2621.2004.00921.x

    Article  Google Scholar 

  12. Otreba JB, Berghofer E, Wendelin S, Eder R (2006) Polyphenols anti-oxidative capacity in Austrian wines from conventional a organic grape production. Mitteilungen Klosterneuburg, Rebe und Wein, Obstbau und Fruchteverwertung 56(1–2):22–32

  13. Micelli A, Negro C, Tommasi L, De Leo P (2003) Polyphenols, resveratrol, antioxidant activity a ochratoxin and contamination in red table wines, controlled denomination of origin (DOC) wines and wines obtained from organic farming. J Wine Res 14(2–3):115–120

  14. Yildirim HK, Akçay YD, Güvenç U, Altindişli A, Sözmen EY (2004) Protection capacity against low-density lipoprotein oxidation a antioxidant potential of some organic a non-organic wines. Int J Food Sci Nutr 55:351–362

  15. Núñez-Delicado E, Sánchez-Ferrer A, García-Carmona FF, López- Nicolás JM (2005) Organic grapes contain higher levels of latent polyphenol oxidase then conventionally grown Wine Grapes. J Food Sci 70(1):C74–C78

  16. Yildirim HK, Üren A, Yücel U (2007) Evaluation of biogenic amines in organic and non-organic wines by HPLC OPA derivatization. Food Technol Biotech 45(1):62–68

  17. Malusa E, Laurenti E, Ghibaudi E, Rolle L (2004) Influence of organic a conventional management on yield a composition of grape cv ‘Grignolino. Acta Hortic (640):135–141

  18. Lante A, Crapisi A, Lomolino G, Spettoli P (2004) Chemical parameters, biologically active polyphenols a sensory characteristics of some Italian organic wines. J Wine Res (15):203–209

  19. Yıldırım HK, Akcay YD, Guvenc U, Sozmen EY (2004) Protection capacity against low-density lipoprotein oxidation a antioxidant potential of some organic a non-organic wines. Int J Food Sci Nutr 55:351–362

  20. Vian MA, Tomao V, Coulomb PO, Lacombe JM, Dangles O (2006) Comparison of the anthocyanin composition during ripening of Syrah grapes grown using organic or conventional agricultural practices. J Agri Food Chem 54:5230–5235

  21. Pohl P (2007) What do metals tell us about wine? Trends Anal Chem 26:843–950

    Article  Google Scholar 

  22. Saurina J (2010) Characterization of wines using compositional profiles and chemometrics. Trends Anal Chem 29:234–245

    Article  CAS  Google Scholar 

  23. Cozzolino D, Holdstock M, Dambergs RG, Cynkar WU, Smith PA (2009) Mid infrared spectroscopy and multivariate analysis: a tool to discriminate between organic and non-organic wines grown in Australia. Food Chem 116(3):761–765

    Article  CAS  Google Scholar 

  24. Commission E (2007) Council Regulation (EC) No. 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No. 2092/91, vol 834/2007. Luxembourg

  25. Ministry of Agriculture of the Slovak Republic (2009) Slovak Regulation No. 189/2009 on organic agricultural production, vol 189/2009. Bratislava, Slovak Republic

  26. Čurlík J, Šefčík P (1999) Geochemical atlas of the Slovak Republic, Part V: soils. Ministry of the Environment of the Slovak Republic, Bratislava, Slovak Republic

  27. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26(9–10):1231–1237

    Article  CAS  Google Scholar 

  28. Chyau C-C, Tsai S-Y, Ko P-T, Mau J-L (2002) Antioxidant properties of solvent extracts from Terminalia catappa leaves. Food Chem 78(4):483–488. doi:10.1016/S0308-8146(02)00162-0

    Article  CAS  Google Scholar 

  29. Staško A, Brezová V, Liptáková M, Šavel J (2000) Thermally initiated radical reactions of K2S2O8: EPR spin trapping investigations. Magn Reson Chem 38(11):957–962. doi:10.1002/1097-458X(200011)38:11<957

    Article  Google Scholar 

  30. Staško A, Polovka M, Brezová V, Biskupič S, Malı́k F (2006) Tokay wines as scavengers of free radicals (an EPR study). Food Chem 96(2):185–196. doi:10.1016/j.foodchem.2005.02.022

    Article  Google Scholar 

  31. Polovka M, Suhaj M (2010) Detection of caraway and bay leaves irradiation based on their extracts’ antioxidant properties evaluation. Food Chem 119(1):391–401. doi:10.1016/j.foodchem.2009.07.005

    Article  CAS  Google Scholar 

  32. Polovka M, Šťavíková L, Hohnová B, Karásek P, Roth M (2010) Offline combination of pressurized fluid extraction and electron paramagnetic resonance spectroscopy for antioxidant activity of grape skin extracts assessment. J Chromatogr A 1217(51):7990–8000. doi:10.1016/j.chroma.2010.08.003

    Article  CAS  Google Scholar 

  33. Tobolková B, Durec J, Belajová E, Mihalíková M, Polovka M, Suhaj M, Daško Ľ, Šimko P (2013) Effect of light conditions on physico-chemical properties of pineapple juice with addition of small pineapple pieces during storage. J Food Nutr Res 52(3):181–190

    Google Scholar 

  34. Sádecká J, Májek P, Tóthová J (2008) CE profiling of organic acids in distilled alcohol beverages using pattern recognition analysis. Chromatographia 67(Suppl. 1):S69–S74

    Article  Google Scholar 

  35. Berrueta LA, Alfonso-Salces RM, Héberger K (2007) Supervised pattern recognition in food analysis. J Chromatogr A 1158(1–2):196–214

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This publication is the result of the project “Centre of Excellence for Contaminants and Microorganisms in Food—ITMS 26240120024” implementation, supported by the Research and Development Operational Programme funded by the ERDF. Wine producers Vino Natural Domin and Kušický and Agro Movino Veľký Krtíš are gratefully acknowledged for their kind cooperation and samples provision.

Conflict of interest

None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

Author information

Authors and Affiliations

  1. Department of Chemistry and Food Analysis, VUP Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, PO Box 25, 824 75, Bratislava, Slovak Republic

    Blanka Tobolková, Martin Polovka, Elena Belajová, Mária Koreňovská & Milan Suhaj

  2. Faculty of Chemistry, Brno University of Technology, Purkyňova 118, 612 00, Brno, Czech Republic

    Blanka Tobolková

Authors
  1. Blanka Tobolková
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Martin Polovka
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Elena Belajová
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Mária Koreňovská
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Milan Suhaj
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Martin Polovka.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Tobolková, B., Polovka, M., Belajová, E. et al. Possibilities of organic and conventional wines differentiation on the basis of multivariate analysis of their characteristics (EPR, UV–Vis, HPLC and AAS study). Eur Food Res Technol 239, 441–451 (2014). https://doi.org/10.1007/s00217-014-2237-5

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-014-2237-5

Keywords

Search

Navigation