IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Development of analytical sampling technique to study the aroma profile of Pinot Noir wine

Development of analytical sampling technique to study the aroma profile of Pinot Noir wine

Abstract

A novel and efficient Dispersive Liquid-Liquid Microextraction (DLLME) method coupled with gas chromatography–mass spectrometry (GC–MS) was developed to determine 33 key aroma compounds (esters, alcohols, aldehydes, terpenes, norisoprenoids, fatty acids and phenols) present in Pinot noir (PN) wine. Four critical parameters including extraction solvent type, disperse solvent type, extraction solvent volume and disperse solvent volume were optimised with the aid of D-optimal design. Linearity of standard calibration curves created with the optimised method was satisfactory (with correlation coefficients over 0.9917), and repeatability and reproducibility were better than 10% for all targeted analytes. The limits of detection and the limits of quantification were at very low levels (µg L-1), covering the range of expected concentrations for targeted compounds in PN wine. Finally, the developed method was successfully applied to analyse 12 New Zealand PN wines. To our knowledge, this is the first time DLLME has been applied simultaneously to determine all the above aroma compounds present in PN wine. The developed DLLME method is a fast, straight-forward and low-cost method that is more environmentally-friendly than other common volatile extraction methods. 

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Katugampala Appuhamilage Dinesha Hansamali Perera1, Fedrizzi Bruno1, Pilkington Lisa Ivy1, Jelley Rebecca Eleanor1, Sherman Emma2 and Pinu Farhana R.2

1University of Auckland
2Plant and Food Research, New Zealand

Contact the author

Keywords

Wine, Dispersive liquid–liquid microextraction (DLLME), D-optimal design, Gas chromatography–mass spectrometry, aroma compounds

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Acceptance of fungus-resistant grape varieties from the perspective of producers and consumers in Germany

Fungus-resistant grape varieties (frgv) are an important field of research in viticulture, as they represent a way of reducing the use of copper-containing pesticides and thus minimising the environmental impact. The literature suggests that resistant grape varieties are a promising solution to the problem of using copper-containing pesticides in viticulture and that their quality has improved in recent years. However, there are still challenges in the acceptance and dissemination of FRGV by wine producers and consumers.
Read More

Viticultural zoning using spatial analysis: characterizing terroirs over the Southern part of the Côtes-du-Rhône appellation (France)

Les approches du terroir en tant qu’entité géographique (zonages) connaissent un développement accru récent en lien avec l’essor des SIG. Les méthodes, les objectifs et les critères utilisés varient considérablement selon les études.

Read More

Bench terraces, agricultural practices and viticultural zoning in Ribeira Sacra (Galicia, Spain).

L’aire d’AOC Ribeira Sacra s’étend sur plus de 200 km au large des versants escarpés du Miño et du Sil, dans la Galice (Espagne).

Read More

Chemical activation of ABA signaling in grapevine through ABA receptor agonists

Grapevine (Vitis vinifera) and its derived products, in terms of cultivated area and economic volume, constitute the most relevant fruit crop in the world (7.5 million cultivated hectares). In the current context of climate change, the wine sector faces unprecedented challenges to satisfy a growing demand for wines of greater quality through sustainable viticulture. Global warming threatens quality wine production in Mediterranean wine regions in particular. The increase in heatwaves and drought episodes accelerate the vine phenology and alter the ripening and composition of grapes and wine. Extreme abiotic stress episodes compromise grape production and plant survival, intensifying the pressure on the use of limited resources like water. Abscisic acid (ABA) is an important hormone in the ripening of certain fruits and in plant response to abiotic stress.

Read More

Sensory impact of acetaldehyde addition in Syrah red wines

Acetaldehyde is a volatile carbonyl compound synthetized by yeast during alcoholic fermentation, but it can also be formed by oxidation of ethanol during wine aging [1]. At low concentration, it enhances the fruity aroma, however, at higher levels, it can generate the appearance of notes of bruised and rotten apple [2]. From a chemical point of view, acetaldehyde is a reactive low-

Read More