Characterization and quantification of grape variety by means of shikimic acid concentration and protein fingerprint in still white wines.
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.
Chabreyrie
David
D
Service Commun des Laboratoires, Laboratoire de Pessac, 3 avenue du Dr. A. Schweitzer, 33408 Pessac, France.
Chauvet
Serge
S
Guyon
François
F
Salagoïty
Marie-Hélène
MH
Antinelli
Jean-François
JF
Medina
Bernard
B
D019075:Electrophoresis, Capillary; D005638:Fruit / Q000737:chemistry* / Q000145:classification*; D010449:Peptide Mapping / Q000379:methods; D010940:Plant Proteins / Q000032:analysis; D012765:Shikimic Acid / Q000032:analysis*; D027843:Vitis / Q000145:classification*; D014920:Wine / Q000032:analysis* / Q000145:classification
D010940:Plant Proteins; D012765:Shikimic Acid