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IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Intelligent use of ethanol for the direct quantitative determination of volatile compounds in spirit drinks

Intelligent use of ethanol for the direct quantitative determination of volatile compounds in spirit drinks

Abstract

The quality of any alcoholic beverage depends on many parameters, such as cultivars, harvesting time, fermentation, distillation technology used, quality and type of wooden barrels (in case of matured drinks), etc.; however, the most important factor in their classification is content of volatile compounds. In accordance with the legislative official analysis methods of EU, USA, China, India the analysis of volatile compounds is performed by GC-FID with the traditional method of internal standard. This method has such disadvantages as additional error due to pipetting of the internal standard, the inconvenience of additional time required for counting, and contamination of the sample with IS.
In order to solve the described problems of the traditional IS method, a modified IS method has been developed. This method is based on the use of ethanol, the main volatile organic compound of any alcohol sample, as an IS.
The developed method was in-house validated for the direct quantitative determination of volatile compounds (acetaldehyde, methyl acetate, ethyl acetate, methanol, propan-2-ol, propan-1-ol, butan-2-ol, 2-methylpropan-1-ol, butan-1-ol and 3-methylbutan-1-ol) in a wide range of alcoholic beverages with ethanol volume concentrations from 6.5 to 96.6 %. Spirit drinks (brandy, gin, rum, calvados, whiskey, bourbon, slivovice, tsikoudia, tequila, grappa), liquors (sweet, herbal and egg liquors), national Belarussian alcoholic beverages (strong drink, grain spirit, nalewka, cocktail, krupnik, bitter and sweet tinctures) and other alcoholic beverages (vermouth, sake, mulled wine) were studied by both traditional and developed methods. The developed and traditional IS methods showed good accuracy with recovery values between 98.5-102.1 % and 98.2-103.0 %, correspondingly. The maximal values of relative standard deviation of repeatability and intermediate precision were 4.5 % and 5.9 % for the developed method; 4.8 % and 6.2 % for traditional method, correspondingly. The relative difference between results, obtained for both developed and traditional methods for studied alcoholic beverages didn’t exceed 1.5 %. The developed method is simple, labor, less time-consuming and can be used for direct sample injection, which is the simplest and most attractive approach since no sample handling procedure is required and no loss of minor volatile compounds occurs. High efficiency and wide international testing of the method using ethanol as an internal standard can serve as the basis for initiating, in the established manner, interlaboratory study on the basis of specialized international organizations, for example, the International Organization for Standardization (ISO), the Codex Alimentarius Commission or the International Organization of Vine and Wine (OIV) for the purpose of its subsequent approval as a standardized reference method on the international level.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Charapitsa Siarhei1, Sytova Svetlana1, Kavalenka Anton1, Sobolenko Lidia1, Zayats Mikhail2, Egorov Vladimir2 and Leschev Sergey2

1Institute for Nuclear Problems of Belarusian State University
2Belarusian State University

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Keywords

alcoholic beverages, volatile compounds, ethanol, referee method of OIV

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IVAS 2022 | IVES Conference Series

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IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Intelligent use of ethanol for the direct quantitative determination of volatile compounds in spirit drinks

Intelligent use of ethanol for the direct quantitative determination of volatile compounds in spirit drinks

Abstract

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DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

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author1, author2, author3

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IVAS 2022 | IVES Conference Series

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Related articles…

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An undesirable note called “floral taint” has been observed in red wines by winemakers in the Niagara region caused by large volumes of frozen leaves and petioles [materials-other-than-grapes (MOG)] introduced during mechanical harvest and subsequent winemaking late in the season. The volatiles, which we hypothesized are responsible, are primarily terpenes, norisoprenoids, and specific esters in frozen leaves and petioles. The purpose of this study was to investigate the volatile compounds which may cause the floral taint problem and explore how much of them (thresholds) may lead to the problem. Also, the glycosidic precursors of some of these compounds were analyzed to see the changes happening during frost events.

Aromatic profile of six different clones of Chardonnay grape berries in Minas Gerais (Brazil)

Aromas are one of the key points in food analysis since they are related to character, quality and consequently consumer acceptance. It is not different in the winery industry, where the aromatic profile is a combination of viticultural and oenological practices. Based on the development of more aromatic clones and on the potential to produce sparkling wines at Caldas, in the southern region of Minas Gerais (Brazil) (21°55´S and 46°23´W, altitude 1,100m), the aim of this work was the determination of volatile compounds in six different clones of Chardonnay grape berries to better understand which compounds add bouquet to the wine, and additionally comprehend the impacts of the edaphoclimatic and annual conditions on the improvement of grape-growing and winemaking practices.

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Service crops in vineyard can provide multiple ecosystem services but they can also lead to competition with the grapevine for soil resources in the Mediterranean region due to potential severe droughts (Garcia et al., 2018). One of the levers of action to manage this competition is the choice of species adapted in terms of growth dynamics and water and nutrients’ needs. The objectives of this study were to determine the effect of temporary service crops on grapevine water and nitrogen status and grapevine yield and yield components in a Mediterranean vineyard.

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