Characterization of Native Sicilian Wines by Phenolic Contents, Antioxidant Activity and Chemometrics

Sicily, an island rich in history and tradition, is renowned for its unique viticultural landscape, where native vines have been cultivated for centuries. The commercial value of Sicilian wines is rooted in their distinctive flavors and aromas and the cultural heritage they embody. This paper delves into the characterization of native Sicilian wines according to their phenolic contents, antioxidant activity, and chemometrics. Nero d’Avola and Syrah showed the highest phenolic content and the highest antioxidant activity. Among the white wines, the Catarratto and Zibbibo samples were richer in antioxidants than the Grillo ones. In the Principal Component Analysis, it was possible to note the grouping of the red and white wines in the first component and an early grouping according to variety in the second one. Furthermore, the variable examined allowed for a suitable classification model (up to 83%) to be built for the Nero d’Avola, Syrah, Grillo, and Zibibbo wines through a Linear Discriminant Analysis. The findings highlight how these phenolic profiles contribute to the distinctiveness and marketability of Sicilian wines, offering a deeper appreciation of their value within the global wine industry.