Costa L. M., Lopes G. S., Ferreira M. M. C., Nogueira A. R. A., Nóbrega J. A., “Application of Chemometric Analysis to Wine Samples from Different Sources”. Florianópolis, SC, Brazil, 07-12/04/2002: The Seventh Rio Symposium on Atomic Spectroscopy, Book of Abstracts, 190 (2002). Poster FR10. Section: Food and Beverages.

    Application of Chemometric Analysis to Wine Samples from Different Sources
 

    Letícia M. Costa^a*, Gisele S. Lopez^a,b, Márcia M. C. Ferreira^c, Ana Rita A. Nogueira^b

                                           and Joaquim A. Nóbrega^a

               a. Grupo de Análise Instrumental Aplicada, Departamento de Química,
                             Universidade Federal de São Carlos, SP, Brasil

                         b. Embrapa Pecuária Sudeste, São Carlos, SP, Brasil

     c. Instituto de Química, Universidade Estadual de Campinas, Campinas, SP, Brasil
                                              *E-mail: lets@dq.ufscar.br
 

Wine is  one of  the most consummed beverages  of the world.   Nowadays,  in  Brazil  about
20,000 different types are commercialized. Wine is defined by the O.I.V. (Office International
de la Vigne et du Vin)  as a beverage  resulting of  the fresh grape  juice  fermentation.   Wine
adulteration,  mainly considering varieties and sources,  is widespread and can cause economic
losses.  Minerals can be employed for the identification of geographic origin [1].  The contents
of  Al, Ba, Ca, Cu, Fe, Mg, Mn,  and  Se  were simultaneously  determined in  red and  white
wines using an  inductively  coupled  plasma  optical  emission  spectrometer  with  axial view
configuration   (Vista AX,   Varian,  Mulgrave,   Australia).   The  experimental   results  were
processed  by  methods  of  exploratory  analysis:  principal  component  analysis  (PCA)  and
hierarchical cluster analysis  (HCA).  Wine samples of  five different countries were analyzed:
Brazil,  France,  Italy,  Portugal,  and  Spain.  A  sample  dilution  was made  using  Milli-Q®
distilled  and  deionized  water  (Millipore, Bedford, MA,  USA)  before  measurements.  The
ethanol  content  did  not  disturb  the plasma.  Yttrium  was added to  reference solution and
samples  as  internal  standard.  The  parameter  adopted to  discriminate the clusters was  the
concentration of the metals.  White  and  red  Brazilian  wines were analyzed and separated in
two clusters due to their metal content.  In  red  wines  Ba, Ca, Mg, and Mn  presented higher
concentrations than in white wines.  On  the  other  hand,  Al and Se discriminated white wine
in another group.  The  high  amount of  Fe  in  Brazilian  and  Portuguese  white  wines  was
important to discriminate them from the other ones. Italian white wines presented the highest
concentrations of  Al,  Ca,  and  Mn,  and they were classified  in another group.  Exploratory
analysis  was  useful  for data treatment bringing information that could not be extracted from
the  original  data  matrix.
 

[1] I. S. Arvanitoyannis, M. N. Katsota, E. P. Psarra, E. H. Soufleros, S. Kallithraka, Trends
Food Sci. Techn., 10:321-336, 1999.
                                                                                                               FAPESP, CNPq
 
 
 
 

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