Differentiation of young red wines based on cultivar and geographical origin with application of chemometrics of principal polyphenolic constituents

Nineteen major polyphenolic phytochemicals including hydroxycinnamate derivatives, flavanols, flavonols, and anthocyanins, were determined in 40 experimental red wines employing HPLC-DAD. All wines analysed were young (non-aged), produced, and stored under identical conditions, in an effort to minimize the effect of oak wood and vinification technology. The data obtained from this examination composed the matrix for the implementation of chemometrics, which aimed at differentiating the wine samples on the basis of cultivar and geographical region of origin. Discriminant analysis performed at a 95% significance level revealed a very satisfactory categorization of the samples both in terms of cultivar and region of origin, thus illustrating the validity of major phenolic phytochemicals for studies pertaining to wine quality and authenticity.     

Application of a Glassy Carbon Electrode Modified with Poly(Glutamic Acid) in Caffeic Acid Determination

Glassy carbon electrodes were coated with films of poly(glutamic acid) (PG), and the modified electrode proved to be very effective in the oxidation of caffeic acid. The performance of the film was also tested with ascorbic acid, coumaric acid, ferulic acid, sinapic acid and chlorogenic acid. At pH 5.6, all the hydroxycinnamic acids yield a higher peak current intensity when oxidized after incorporation in the PG-modified electrode, and only the oxidation of ascorbic acid exhibits overpotential reduction. At pH 3.5 only caffeic and chlorogenic acid are incorporated in the modified electrode and exhibit a well-defined oxidation wave at +0.51 V and +0.48 V, which is the base for their determination. Linear calibration graphs were obtained from 9 × 10⁻⁶ mol L⁻¹ to 4 × 10⁻⁵ mol L⁻¹ caffeic acid by linear voltammetric scan and from 4 × 10⁻⁶ mol L⁻¹ to 3 × 10⁻⁵ mol L⁻¹ by square wave voltammetric scan. The method was successfully applied to the determination of caffeic acid in red wine samples without interference from other hydroxycinnamic acids or ascorbic acid.