Polyphenolic Composition and Antioxidant Activity of Galician Monovarietal Wines from Native and Experimental Non-Native White Grape Varieties

Figures & data

TABLE 1 White wine samples included in the study

	Vintage year
Variety	2010	2011	2012	Total
Albariño	16	20	16	52
Branco lexítimo	2	1	1	4
Caiño blanco	1	3	2	6
Godello	2	5	4	11
Loureiro	2	1	3	6
Torrontés	1	1	0	2
Treixadura	3	4	2	9
Chardonnay	1	1	1	3
Gewürtztraminer	1	0	0	1
Pinot blanc	1	0	0	1
Pinot gris	1	0	0	1
Riesling	1	1	0	2
Sauvignon blanc	1	0	0	1
Total	33	37	29	99

TABLE 2 LC-MS/MS analytical parameters

Compound	Retention time (min)	Parent ion (m/z)	Product ions (m/z)^a	Collision Energy (eV)	Calibration range (µg mL^−^1)	Determination coefficient (R^2)
Gallic acid	2.19	169.0 [M-H]^−	125.0	26	25-5000	0.9991
Protocatechuic acid	3.56	152.9 [M-H]^−	108.0/109.0	26/17	5-1000	0.9982
Caftaric acid	3.91	310.9 [M-H]^−	148.9/174.9/178.9	30/19/26	25-5000	0.9998
Procyanidin B1	4.38	577.0 [M-H]^−	288.9/407.0/424.9	26	50-5000	0.9983
(+)Catechin	4.88	289.0 [M-H]^−	203.1/245.0	26/15	100-5000	0.9985
Procyanidin B2	5.38	577.0 [M-H]^−	288.9/407.0/424.9	26	50-5000	0.9982
Cafeic acid	5.83	178.9[M-H]^−	134.0/135.0	28/19	50-5000	0.9983
(-)Epicatechin	6.14	289.0 [M-H]^−	203.1/245.0	26/15	50-5000	0.9976
(-)Epicatechin gallate	7.34	441.0 [M-H]^−	125.0/169.0/289.0	26	50-2000	0.9962
Quercetin-3-glucuronide	11.14	479.0 [M+H]+	302.9/461.5	18/14	5-5000	0.9989
Quercetin-3-glucoside	11.30	465.0 [M+H]+	256.9/302.9	41/14	100-5000	0.9945
Quercetin-3-rutinoside	10.33	609.1 [M+H]-	178.8/270.9/300.0	44/56/37	5-2000	0.9993
Quercetin	11.47	303.1 [M+H]+	153.0/229.1	33/28	500-2000	0.9961

^aUnderlined product ions were used for quantification.

TABLE 3 Average values of AA, TP, and individual polyphenols in Galician varietal white wines

	Albariño	Branco Lexítimo	Caíño	Godello	Loureiro	Torrontés	Treixadura
AA	1086^b±34	607^c±72	1247^ab±153	666^c ±45	1138^ab±79	695^c±43	1264^a±70
TP	295 ^b±5	202^c±5	335^a±10	221^c±5	300^ab±5	261^bc±22	325^a±11
Gallic acid	5465^b±444	1170^d±25	12580^a±2432	3187^c±175	10244^a±2044	1052^d±28	7145^ab±1281
Caffeic acid	8319^b±796	5983^b±1271	8257^b±1524	1620^c±197	20349^a±3208	6696^b±1745	7263^b±1712
Caftaric acid	36499^b±1458	23075^b±3110	51036^a±1804	6867^c±1183	48585^a±3111	7434^c±521	32063^b±1514
Protocatechuic acid	537^d±32	260^e±49	585^cd±93	647^c±48	1179^a±66	169^e±10	834^b±77
Catechin	7430^a±503	1260^c± 373	10886^a±2156	3922^b±453	11837^a±2547	423d±42	7180^ab±1215
Epicatechin	5803^a±468	818^c±144	8232^a±2093	2727^b±337	9509^a±2153	514^c±9	7667^a±1732
Procyanidin B1	8752^bc±643	1239^d±203	13382^a±3087	5323^c±410	12425^ab±2549	1396^d±38	10023^b±1070
Procyanidin B2	2943^c±263	796^d±20	4840^ab±1228	2454^c±295	6928^a±1737	748^d±12	5140^a±1039
Quercetin-3-glucuronide	523^c±61	149^d±56	829^b±176	233^d±55	2113^a±222	40^d±1	687^bc±121
Sum of compounds	76275^b±3119	33793^c±3613	110628^a±11658	26985^cd±2399	123173^a±16109	18476^d±2265	78004^b±4637

Data: mean ± standard deviation.

Units: TP: mg GAE/L; AA: µmol Trolox/L; compounds: µg/L.

Superscripts a, b, c, d, e, indicate the ANOVA homogeneous groups.

TABLE 4 Eigenvalues, explained variance, cumulative variance, and canonical correlation of the discriminant functions

Galician varietal wines
Discriminant function	Eigenvalue	Explained variance, %	Cumulative variance, %	Canonical correlation
1	3.147	61.22	61.22	0.871
2	1.308	25.46	86.68	0.753
3	0.438	8.53	95.21	0.552
Albariño wines
1	4.705	82.63	82.63	0.90814
2	0.604	10.61	93.24	0.61369
Experimental wines
1	5187.62	80.52	80.52	0.99990
2	987.468	15.33	95.85	0.99949

TABLE 5 Coefficients of the standardized canonical discrimination functions

	Galician varietal wines			Albariño wines		Experimental wines
Compound	1	2	3	1	2	1	2
AA	0.969	–0.519	–1.065	–0,960	0,458	6,607	–9,328
TP	–0.668	0.459	0.880	1,233	–0,122	–3,323	1,884
Caffeic acid	1.009	0.243	–0.827	–0,717	–0,430	12,116	0,579
Caftaric acid	1.178	0.584	–0.246	–0,149	–0,683	18,082	6,239
Catechin	0.303	–0.576	1.922	–3,173	–2,139	–1,569	–1,768
Epicatechin	–1.324	2.079	–1.274	3,9793	3,411	2,576	–1,323
Gallic acid	0.209	0.028	0.777	–0,759	0,121	0,022	2,193
PB1	–2.122	1.628	–1.470	0,519	1,585	–11,958	–4,765
PB2	0.685	–2.862	0.927	–2,048	–2,248	2,398	–6,990
Protocatechuic acid	0.505	–0.874	–0.382	1,2948	–0,631	–1,663	0,667
Quercetin-3 glucuronide	1.315	–0.016	0.367	–0,1598	–0,036	—	—

FIGURE 1 Classification of Galician wines by varietal origin.

TABLE 6 Average values of AA, TP, and individual polyphenols in Albariño wines from Rías Baixas subzones

	Condado do Tea (n = 10)	O Rosal (n = 4)	Val do Salnés (n = 26)	Ribeira do Ulla (n = 3)
AA	982^c±53	1984^a±113	1052^c±42	1438^b±37
TP	266^c±7	367^a±18	308^b±9	327a^b±5
Gallic acid	4448^b±359	14979^a±3497	4110^b±251	5097^b±372
Caffeic acid	7921^b±598	19000^a±3091	7143^c±1318	1867^d±129
Caftaric acid	29897^c±3270	57192^a±5168	38650^b±1787	39427^bc±2261
Protocatechuic acid	441^c±18	779^a±157	614a^b±55	331^bc±30
Catechin	5352^c±655	20672^a±2211	7299^bc±565	10278^b±231
Epicatechin	4253^c ±594	17733^a±3368	5123^c±466	11225^b±581
Procyanidin B1	7239^b±533	24495^a±4082	8474^b±818	10447^b±474
Procyanidin B2	2155^c±194	10115^a±2174	2550^c±254	4662^b±279
Quercetin-3-glucuronide	276^c±40	1239^a±227	603^b±102	797^abc±197
Sum of compounds	61982^b±4714	166207^a±20713	74567^b±2881	84132^b±3702

Data: mean ± standard deviation.

Units: TP: mg GAE/L; AA: µmol Trolox/L; compounds: µg/L.

Superscripts a, b, c, indicate the ANOVA homogeneous groups.

FIGURE 2 Classification of Albariño varietal wines by production area.

TABLE 7 Average values of AA, TP, and individual polyphenols in experimental wines

	Chardonnay	Pinot Blanc	Pinot Gris	Gewürtztraminer	Riesling	Sauvignon blanc
AA	676^c±42	720^bc±7	757^bc±4	816^b±3	1247^a±58	716^bc ±4
TP	254^ab±21	214,5^b±0,1	247^ab±3	239^ab±2	280^a±3	230^b±1
Gallic acid	1241^ab±107	563^c±40	991^b±5	1015^b±20	1345 ^a±78	1323^a±83
Caffeic acid	14996^a±107	786^b±19	15157^a±132	986^b±32	12303^a±3623	1654^b±12
Caftaric acid	23839^b±8273	421^c±6	18471^b±182	202^c±2	62637^a±4952	511^c±9
Protocatechuic acid	173^b±10	131^b±10	367^a±7	380^a±10	314^a±42	108^b±2
Catechin	1643^a±112	582^bc±57	346^c±10	742^b±53	583^bc±54	663^b±27
Epicatechin	1943^a±199	773^b±22	515^b±10	503^b±11	575^b±32	591^b±25
Procyanidin B1	3520^a±372	1299^c±4	1558^c±28	2690^b±32	1558^c±18	1723^c±30
Procyanidin B2	1585^a±109	726^b±3	342^c±8	380^c±9	735^b±33	782^b±20
Sum of compounds	48940^b±907	5280^c±44	37746^b±252	6899^c±82	80051^a±1370	7355^c±187

Data: mean ± standard deviation.

Units: TP: mg GAE/L; AA: µmol Trolox/L; compounds: µg/L.

Superscripts a, b, c, indicate the ANOVA homogeneous groups.

FIGURE 3 Discrimination functions for the wines elaborated with foreign grape varieties.

FIGURE 4 Comparison of varietal wines elaborated with Galician native and non-native grapes, a: sum of individual compounds concentrations, b: TP and AA values.

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