Characterization and quantification of grape variety by means of shikimic acid concentration and protein fingerprint in still white wines |
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| Authors: | Chabreyrie David Chauvet Serge Guyon François Salagoïty Marie-Hélène Antinelli Jean-François Medina Bernard |
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| Institution: | Service Commun des Laboratoires, Laboratoire de Pessac, 3 avenue du Dr. A. Schweitzer, 33408 Pessac, France. |
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| Abstract: | 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. |
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