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…

Cumulative effect of deficit irrigation and salinity on vine responses

Climate change is increasing water needs in most of the wine growing regions while reducing the availability and quality of water resources for irrigation. In this context, the sustainability of Mediterranean viticulture depends on grapevine responses to the combinations of water and salt stress. With this aim, this work studies the effects of deficit irrigation and salinity on the physiology of the Tempranillo cultivar (Vitis vinifera L.) grafted onto a drought and salinity tolerant rootstock (1103 Paulsen).

Read More

Volatile composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Cabernet Sauvignon is one of the most cultivated grape varieties worldwide being grown in different environmental conditions due to its excellent adaptability. Volatile compounds deeply contribute to the sensory properties of wines therefore to wine quality. The aim of this work was to compare the aroma profile of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain, from the vintage 2022. In addition, the volatile composition of the Cabernet Sauvignon Portuguese wines from three vintages was evaluated.

Read More

Genetic identification of 200-year-old Serbian grapevine herbarium

Botanist Andreas Raphael Wolny collected a grapevine herbarium from 1812-1824 in Sremski Karlovci (wine region of Vojvodina, Serbia), which represents local cultivated grapevine diversity before the introduction of grape phylloxera in the region. The herbarium comprises over 100 samples organized into two subcollections based on berry colour (red and white varieties), totaling 47 different grape varieties. The objective of this study was to investigate the historical varietal assortment of Balkan and Pannonian winegrowing areas with long viticulture traditions.

Read More

Water and nutritional savings shape non-structural carbohydrates in grapevine (Vitis vinifera L.) cuttings

Global changes and sustainability challenge researchers in saving water and nutrients. The response of woody crops, which can be forced at facing more drought events during their life, is particularly important. Vitis vinifera can be an important model for its relevance in countries subjected to climate changes and its breeding, requiring cuttings plantation and strong pruning.

Read More

Drought tolerance assessment and differentiation of grapevine cultivars using physiological metrics: insights from field studies

This study aimed to validate a protocol and compare metrics for evaluating drought tolerance in two Vitis vinifera grapevine cultivars under field conditions. Various metrics were calculated to represent the physiological responses of plants to progressive water deficit. Data were collected from Sauvignon Blanc and Chardonnay plants subjected to three irrigation levels during the 2022-2023 season, along with data from three previous seasons. Hydro-escape areas were used to assess the plant’s ability to reduce water potential with decreasing soil water availability.

Read More