terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Impact of toasting and botanical origin on oak wood (Q. sp.) volatilome using untargeted GCxGC-ToFMS analysis

Impact of toasting and botanical origin on oak wood (Q. sp.) volatilome using untargeted GCxGC-ToFMS analysis

Abstract

Many works have been carried out to identify the key aroma volatile compounds of oak wood (e.g., whisky-lactone, furfural, maltol, eugenol, guaiacol, vanillin) using conventional gas chromatography coupled with olfactometry and mass spectrometry (GC-O-MS). Inspired by recent untargeted approaches in the field of food “omics”, this work aims to extend our knowledge on the impact of cooperage process on the volatile composition of oak wood using two-dimensional comprehensive gas chromatography coupled with time of flight mass spectrometry (GCxGC-ToFMS).

In a first experiment, five levels of toasting intensity were selected and applied to Q. sessilis oak wood samples (control, 160 °C, 180 °C, 200 °C and 220 °C, 30 min, n=3). Organic extracts were prepared (CH2Cl2, 50 g/L) and analyzed by GCxGC-ToFMS on a combination of conventional nonpolar/midpolar columns (DB-5ms/Rxi-17Sil). Data processing was as follows: mass spectra (TIC) were deconvoluted (ChromaTOF software) and compared to spectra from a database for a tentative peak identification and some “filters” were applied to reduce the number of processed peaks. Using an R script, we identified 77 molecular markers associated with toasting intensity. Some of them were sensory active and well known in oak wood, such as guaiacol, creosol and isoeugenol, while others were identified for the first time, such as 2-methylbenzofuran (burnt), 3-methylcyclohexane-1,2-dione (coffee) and 2-hydroxy-2-cyclopenten-1-one (caramel). Their sensory impact was assessed by GC-MS and sensory analysis. Applying the same methodology through the previously developed R script, additional results were discussed on the ability of GCxGC-ToFMS to distinguish the botanical origins of oak wood (Q. sessilis, Q. robur, Q. alba).

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Marie Courregelongue1,2,3*, Warren Albertin1,2,4, Andrei Prida3, Alexandre Pons1,2,3

1Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
3Tonnellerie Seguin Moreau, Merpins, France
4ENSCBP, Bordeaux INP, 33600, Pessac, France

Contact the author*

Keywords

untargeted analysis, GCxGC-ToFMS, oak wood, thermal degradation, volatile compounds

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

The 1000 grapevine genomes project: Cataloguing Australia’s grapevine germplasm

Grapevine cultivars can be unequivocally typed by both physical differences (ampelography) and genetic tests. However due to their very similar characteristics, the identification of clones within a cultivar relies on the accurate tracing of supply records to the point of origin. Such records are not always available or reliable, particularly for older accessions. Whole genome sequencing (WGS) provides the most highly detailed methodology for defining grapevine cultivars and more importantly, this can be extended to differentiating clones within those cultivars.

Read More

Identification of a stable epi-allele associated with flower development and low bunch compactness in a somatic variant of Tempranillo Tinto

Grapevine cultivars are vegetatively propagated to preserve their varietal characteristics. However, spontaneous somatic variations that occur and are maintained during cycles of vegetative growth offer opportunities for the natural improvement of traditional grape cultivars. One advantageous trait for winegrowing is reduced bunch compactness, which decreases the susceptibility to pests and fungal diseases and favor an even berry ripening.

Read More

Evaluation of interception traps for capture of Xylotrechus arvicola (Coleoptera: Cerambycidae) in vineyards varieties from Protected Denomination of Origin León

Xylotrechus arvicola (Coleoptera: Cerambycidae) is a pest in vineyards (Vitis vinifera) in the main Spain wine-producing regions with Protected Denomination of Origin (PDO). The action of the larvae, associated to the spreading of wood fungi, causes damage especially in important varieties of V. vinifera. X. arvicola females lay eggs concentrated in cracks or under the rhytidome in the wood vines, which allows the emerging larvae to get into the wood and make galleries inside the plant being then necessary to prune intensively or to pull up the bored plants (1). The objective of the study was to evaluate captures of X. arvicola insects in five varieties of V. vinifera in PDO León.

Read More

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison.

Read More

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

Read More