## 3 Results and Discussion
### Principal Component Analysis (PCA)  
The PCA to correlate the physicochemical properties, phenolic contents, and elemental compositions of the laboratory-made wines (QRO, BC1, and BC2) and commercial red wines (CQRO and CBC) is shown in Figure 4. The PCA is presented as two axes corresponding to the highest sources of variability, known as the principal components (PC1 and PC2), which correlate variables and characteristics. Dark lines indicate the relationships between the variables and the principal components and among the variables; red points represent sample information and are distributed across the PCA plot. The overlapping dark lines indicate that the variables are related, such as the phenolic content, Na, and the antioxidant activity (in the blue circle); if the variables trend in opposite directions, they have an inverse \begin{table}
\begin{tabular}{c c c c c c c} \hline
**Element** & **QRO** & **BC1** & **BC2** & **CQRO** & **CBC** & **[PERSON] et al. (2005)**([PERSON] et al., 2013) \\ \hline Al & 30 & 34 & 31 & 1.55 & 19 & 0.56 \\ B \({}^{*}\) & 2.33 & 4.66 & 3.13 & 3.23 & 5.96 & — \\ Ba & 8.82 & 134.6 & 26.45 & n/d & n/d & 0.086 \\ Ca & 130 & 124 & 152 & 109 & 149 & 108 \\ Co \({}^{*}\) & 1.3 & 0.2 & n/d & n/d & 0.05 & 0.002 \\ Cr & 1.48 & 2.1 & 0.91 & 0.8 & 0.8 & 0.058 \\ Cu & 1.52 & 0.75 & 0.81 & 0.6 & 1.6 & 0.448 \\ Fe & 26 & 17 & 13 & 9.17 & 8.3 & 2.64 \\ K \({}^{*}\) & 11,679 & 15,596 & 14,133 & 9337 & 13,145 & 1126 \\ Mg & 120 & 103 & 118 & 115 & 135 & 75.4 \\ Mn & 1.55 & 1.06 & 0.96 & 0.95 & 0.96 & 0.92 \\ Na \({}^{*}\) & 1232 & 938 & 1228 & 859 & 2129 & 14.7 \\ Ni & 0.76 & 0.95 & 0.47 & 1.13 & 0.45 & 0.026 \\ Pb \({}^{*}\) & 0.2 & n/d & n/d & 1 & n/d & 1.2 \\ Si \({}^{*}\) & 10 & 16 & 14 & 18 & 228 & — \\ Sr & 10 & 14 & 15 & 10 & 11 & 0.4 \\ Ti & 0.65 & 0.32 & 1.35 & n/d & n/d & — \\ Tl & 0.16 & 0.29 & 0.2 & 0.26 & 0.36 & 0.0002 \\ Zn \({}^{*}\) & 1.6 & 0.85 & 0.56 & 0.7 & 2.2 & 0.401 \\ \hline \end{tabular} Average value (\(n<9\)). * means significant difference (\(p<0.05\)). Lab-made wines were obtained with Cabernet Sauvignon grapes from Queretaro (QRO) and Baja California (BC1 and BC2), and CQRO and CBC are the commercial wines. n/d: no detected.  
\end{table} 
Table 2: Elemental composition of red wines in mg/L. correlation, such as alcohol and resveratrol content. Finally, if the lines are perpendicular, there is no correlation between variables. The two principal components explain only 55% of the data variation and are sufficient to identify the wine zone. Some variables, such as resveratrol, potassium, alcohol, and TPC, had the longest lines, which indicates that these variables are associated with the wine zone. An unexpected correlation occurred between the antioxidant activity and the sodium content, which is highly associated with a mineral taste and the geographic localization of the vineyard. However, there was no evidence that the phenolic compounds are related to sodium content, except for a slight connection to the piceid content. Otherwise, heavy metals such as Pb, Mn, and Zn positively correlated with the resveratrol content. A previous study [15] observed that Sr, Mn, and Pb correlated with all of the phenolic compounds and with the antioxidant activity of grapes from QRO. In the corresponding soil, the concentration of Pb was the highest. Mg and Fe were abundant in the grapes and soils from BC1 and BC2. Some metals found in the soils and grapes were also present in the wines, such as Pb for the QRO samples, and there was a slight correlation between Mn and Fe in the BC1 and BC2 wines. Most of the metals had no significant effect in the PCA because the elemental composition of the laboratory-made and commercial red wines was strongly dispersed. In addition to the relationships obtained between the bioactive compounds and minerals in the wine, the presence of resveratrol and zinc in the wines is significant.