IVAS 2022 banner

Development, validation and application of a fast UHPLC-HRMS method for the analysis of amino acids and biogenic amines in wines and musts.

Abstract

The amino acids in grape juice are an important nitrogen source for yeast during alcoholic fermentation. Additionally, certain AAs are precursors to some of the volatile compounds found in wine and overall, they have an important role in the aromatic complexity of wines. Biogenic amines are produced during the fermentation process by microbial decarboxylation of the corresponding amino acid precursors. Yet, their fate is not only determined by the presence of microorganisms as they are also produced by the grape berries in response to abiotic factors. The presence of biogenic amines affect the sensory attributes of wines by reducing the varietal character and giving rise to meaty and metallic aromas in wines having higher pH values. Moreover, they also have a detrimental impact on consumer health. Due
to the importance of those compounds, several detection and quantification methods have been designed and published. However, to the best of our knowledge, none of them entailed the use of ultra-high performance liquid chromatography (UHPLC) coupled to a high-resolution mass spectrometry (HRMS). In this study, an innovative UHPLC-HRMS method useful for fast quantification of a broad range of amino acids and amines was developed. Twenty-five amino acids, twelve biogenic amines as well as glutathione and S-methylmethionine were identified and quantified in a single chromatographic run taking only 12 minutes. Additionally, a second run of the same length involving the use of o-phthalaldehyde derivatisation reagent was developed to quantify two more amines and ammonium. Validation of the method was performed in relation to the limit of detection, limit of quantification, linearity range, repeatability, reproducibility, and recovery. Once validated, the method was successfully tested on commercial oenological samples and grape musts, demonstrating its applicability to fast routine analysis of musts and wines

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Delaiti Simone¹, Nardin Tiziana¹and Larcher Roberto

¹Edmund Mach Foundation (FEM

Contact the author

Keywords

amino acids, amines, UHPLC-HRMS, wine, must

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Impact of pedoclimatical conditions on the precocity potential of vineyards in the canton of Geneva

Terroir studies are common nowadays but few have used precise pedoclimatic measures in order to evaluate the precocity potential. The objectives of this work were (i) to assess the effect of main terroir parameters (soil, climate and topography) influencing the phenological development of the vine, and (ii) to evaluate a geostatistic approach by using a high number of already existing plots (higher variability) to analyze the terroir parameters’ impact.

Read More

How do KOCs influence wine consumers’ decisions? Based on NLP analysis and questionnaire surveys on Xiaohongshu

In China’s social media-driven marketing landscape, user-generated content (UGC) plays a pivotal role in brand communication and consumer decision-making.

Read More

Les effets du terroir ou l’expression des potentiels à valoriser

Research into the effects of the Terroir is of major interest for the wine sector. The study of Terroir-Vine-Grape relations, even if it is complex, is fundamental for all viticulture: indeed, the quality of the grape must be the result of the most reasoned agro-viticultural management of the vine possible, which must first, to respect a production balance. The goal sought by the winegrower is to obtain a wine, the optimized result of the interactions Terroir-Grape variety. This link to the terroir is therefore essential to establish by taking into account on the one hand the behavior of the vine (which is the cause), and on the other hand, its effects on the grapes and finally on the wine.

Read More

Evaluation de différents clones du Chardonnay pendant la maturation dans un terroir viticole du Friuli-Venezia Glulia (Nord-Est de l’Italie)

La diffusion récente et “explosive” du Chardonnay dans pratiquement toutes les zones de culture viticole du monde a fait penser, à tort, que cette variété s’adapte facilement à toutes les conditions pédo-climatiques ou presque. Cette thèse a été confirmée par la grande faculté d’adaptation dont a fait preuve le vignoble et par la popularité dont jouit le vin auprès des consommateur du monde entier.

Read More

The use of microwaves during the maceration of Cabernet Sauvignon wines for improving their chromatic characteristics

The use of new technologies such as microwaves (MW) arose in recent years as an efficient alternative to reduce the use of sulfur dioxide (SO2) and as a method for improving wines in terms of color and aroma [1, 2]. MW (non-ionizing electromagnetic waves with frequencies between 300 MHz and 300 GHz) have been widely applied in the food industry in order to reduce processing time and favor food preservation.

Read More