ArticleFoods (Basel, Switzerland)2021
Classification of Botrytized Wines Based on Producing Technology Using Flow-Modulated Comprehensive Two-Dimensional Gas Chromatography.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- Untargeted Chemical Profiling of Two-Dimensional Gas Chromatography Coupled with High-Resolution Mass Spectrometry Data for Botrytized Wines via Topological Data Analysis.Analytical chemistry · 2025Article
- (Food chemistry: X · 2025Article
- Region of interest selection in heterogeneous digital image: Wine age prediction by comprehensive two-dimensional gas chromatography.Current research in food science · 2024Article
- Article
- Techniques for Food Authentication: Trends and Emerging Approaches.Foods (Basel, Switzerland) · 2023Article
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5 authors.
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Abstract
The enantiomeric ratio of chiral compounds is known as a useful tool to estimate wine quality as well as observe an influence of wine-producing technology. The incorporation of flow-modulated comprehensive two-dimensional gas chromatography in this type of analysis provides a possibility to improve the quality of results due to the enhancement of separation capacity and resolution. In this study, flow-modulated comprehensive two-dimensional gas chromatography was incorporated in enantioselective analysis to determine the influence of winemaking technology on specific features of botrytized wines. The samples included Tokaj essences (high-sugar wines), Tokaj botrytized wines and varietal wines (Furmint, Muscat Lunel, Lipovina) and wines maturated on grape peels. The obtained data was processed with hierarchic cluster analysis to reveal variations in composition and assess classification ability for botrytized wines. A significant difference between the samples was observed for the enantiomeric distribution of ethyl lactate and presence of monoterpene alcohols. The varietal wines were successfully separated from the other types, which showed more similar results and could be divided with additional parameters. We observed a correlation between the botrytized wines and the varietal wines fermented with grape skins. As to the essences produced from juice of botrytized grapes, the results were quite similar to those of the botrytized wines, even though monoterpenes were not detected in the extracts.
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