engleski

Targeted UPLC/MS/MS profiling of phenols for differentiation of monovarietal Croatian red wines and their relationship with particular typical sensory features

The aim of this work was to investigate whether it is possible to differentiate red monovarietal wines produced in Croatia (EU) according to variety using compositional data on phenols, despite the existent geographical and pedoclimatic heterogeneity and variations in winemaking techniques. The focus was put on Croatian domestic grape varieties, such as Teran and Plavac mali, in order to provide evidence to support anecdotal knowledge on the existence of particular sensory varietal typicity constructs, which reached a reasonable consensus among professionals and experts familiar with these wines, but have not been scientifically confirmed. Selected typical samples of Croatian monovarietal wines produced from domestic Teran and Plavac mali, as well as introduced world- known Cabernet Sauvignon and Merlot varieties were collected from the producers in the Istria and Dalmatia regions of Croatia, and subjected to UPLC/MS/MS analysis of phenols. Wines were assessed sensorially by descriptive sensory analysis performed by a well-trained and experienced sensory panel. Successful differentiation according to variety was achieved by univariate and multivariate statistics. The typical intense color of Teran, especially with respect to Plavac mali wine, was confirmed to correlate with higher concentrations of anthocyanins. Plavac mali was characterized by very low concentration of acylated forms, while Cabernet Sauvignon contained less p-coumarate anthocyanins in relation to other monovarietal wines. The typical accentuated bitterness and astringency of Plavac mali wines coincided with higher concentrations of particular non-colored phenols, such as gallocatechin and taxifolin, with the latter emerging as the most potent differentiator of Plavac mali among the investigated phenols. Teran and Merlot contained higher amounts of piceids. This work has been supported in part by Croatian Science Foundation under the project UIP- 2014-09-1194.

UPLC/MS/MS ; red wine ; phenols ; variety

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