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…

Influence of dehydration and maceration conditions on VOCs composition and olfactory profile of Moscato Bianco passito sweet wine

Among the Vitis vinifera L. cv. Moscato, Moscato Bianco is the oldest and most cultivated one in Europe (1). According to the OIV Focus 2015, Italy is the country with the largest cultivated area of Moscato Bianco with about 12500 hectares (2), that is used to produce well-known wines (i.e., Moscato Passito in Piedmont, Moscato di Trani in Puglia, and Moscatello di Montalcino in Tuscany), mainly obtained from partially dehydrated grapes (1). Different dehydration techniques can strongly modify the chemical compounds of oenological interest, among which Volatile Organic Compounds (VOCs) (1) that are the main responsible for the varietal sensory character of the final wine.

Read More

La sémantique liée à la notion de terroir : une objectivité pluridisciplinaire

It is not easy at first sight to give an exhaustive definition of the notion of terroir as it can be simplified or complicated at will. Thus the vagueness that surrounds this concept leaves the door open to various interpretations of the terroir. These tend towards a questionable level of objectivity because the fields they explore are not sufficient to explain the notion on their own, constituting only part of a whole.

Read More

Influence of two yeast strains and different nitrogen nutrition on the aromatic compounds in Lugana wine

Lugana Protected Designation of Origin (PDO) wines are made from Turbiana grapes. The aroma of Lugana wines results from the combined contribution of esters, terpenes, norisprenoids, sulfur compounds and the benzenoid methyl salicylate. This study aims to investigate how volatile aroma compounds are affected by different nitrogen supplies and yeast strains.

Read More

Modulating the phyllosphere microbiome in grapevine using plant biostimulants to enhance protection against biotic and abiotic stress

Context and purpose of the study. Climate change scenarios predict ever increasing frequency of drought events and coupled with disease outbreaks poses survival risks to perennial fruit crops such as grapevine.

Read More

A pragmatic modeling approach to assessing vine water status

Climate change scenarios suggest an increase in temperatures and an intensification of summer drought. Measuring seasonal plant water status is an essential step in choosing appropriate adaptations to ensure yields and quality of agricultural produce. The water status of grapevines is known to be a key factor for yield, maturity of grapes and wine quality. Several techniques exist to measure the water status of soil and plants, but stem water potential proved to be a simple and precise tool for different plant species.

Read More