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Phenolic profile in Czech white wines from different terroirs

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Abstract

Grapevine cv. Riesling is a traditional variety of cool climate viticulture regions to which the Czech Republic belongs too. In total 35 wine samples from 9 different terroirs of wine-growing regions in the Czech Republic were evaluated for the content of 20 phenolic compounds comprising hydroxybenzoic acids, hydroxycinnamates, stilbenes, and flavan-3-ols. Phenolic compounds were evaluated by an HPLC method. Methods of multivariate statistical analysis were used to discriminate wine samples on the basis of their geographical origin. Canonical variate analysis proved that it is possible to differentiate wines according to their geographical origin by following authenticity markers: gallic acid, caffeic acid, caftartic acid, p-coutaric acid, ferulic acid ethylester, p-coumaric acid ethylester, (+)-catechin, and (−)-epicatechin. On the basis of statistical analyses, 100% wine samples were correctly classified. The results indicate that, for the case of white wines, mainly hydroxycinnamates and flavan-3-ols can be used for differentiation of their geographical origin.

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Authors and Affiliations

  1. Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, 691 44, Lednice, Czech Republic

    Michal Kumšta, Pavel Pavloušek & Jan Kupsa

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  1. Michal Kumšta
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  2. Pavel Pavloušek
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  3. Jan Kupsa
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Correspondence to Pavel Pavloušek.

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Kumšta, M., Pavloušek, P. & Kupsa, J. Phenolic profile in Czech white wines from different terroirs. Food Sci Biotechnol 21, 1593–1601 (2012). https://doi.org/10.1007/s10068-012-0212-0

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  • DOI: https://doi.org/10.1007/s10068-012-0212-0

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