title: Determination of polyphenolic compounds of red wines by UV-VIS-NIR spectroscopy and chemometrics tools.
abstract: Spectral analysis is a quick and non-destructive method to analyse wine. In this work, trans-resveratrol, oenin, malvin, catechin, epicatechin, quercetin and syringic acid were determined in commercial red wines from DO Rías Baixas and DO Ribeira Sacra (Spain) by UV-VIS-NIR spectroscopy. Calibration models were developed using principal component regression (PCR) or partial least squares (PLS) regression. HPLC was used as reference method. The results showed that reliable PLS models were obtained to quantify all polyphenols for Rías Baixas wines. For Ribeira Sacra, feasible models were obtained to determine quercetin, epicatechin, oenin and syringic acid. PCR calibration models showed worst reliable of prediction than PLS models. For red wines from mencía grapes, feasible models were obtained for catechin and oenin, regardless the geographical origin. The results obtained demonstrate that UV-VIS-NIR spectroscopy can be used to determine individual polyphenolic compounds in red wines.
authors.affiliation: Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, 27002 Lugo, Spain.
authors.forename: M J
authors.initials: MJ
authors.lastname: Martelo-Vidal
authors.affiliation: Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, 27002 Lugo, Spain. Electronic address: manuel.vazquez@usc.es.
authors.forename: M
authors.initials: M
authors.lastname: Vázquez
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005419:Flavonoids / Q000737:chemistry; D059808:Polyphenols / Q000737:chemistry*; D000077185:Resveratrol; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D013267:Stilbenes / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D005419:Flavonoids; D059808:Polyphenols; D013267:Stilbenes; D000077185:Resveratrol
keywords: PLS; Phenolic compounds; Red wine; UV–VIS–NIR spectroscopy; trans-Resveratrol