terclim by ICS banner
IVES 9 IVES Conference Series 9 VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

Abstract

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several methodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromato-graphy has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.

Prior to the chromatography, a sample preparation step is almost always required, but unfortunately there is no extraction procedure that can aid in the detection of the wide range of volatile compounds that exists in a wine sample. Wine volatile profile is characterized to have thousands of compounds with varying chemical properties, like molecular weight, structure, polarity and molecular structures. Moreover, they exist in a wide range of concentration, which, sometimes implies that a pre-concentration step is also required, if the ones existing in very low concentrations are of interest. As far as sample preparation methods for the analysis of wine aroma concerns, one can found thousands of bibliographic references, but the most used ones are probably the liquid-liquid extraction (LLE) and the solid-phase microextraction (SPME). Extensive reviews on the different sample preparation methods that has been used for wine analysis, along with each one advantages and drawbacks, has already received researcher’s attention (Costa Freitas et al, 2012)

In light of the above, this work intents to discuss the use of two different sample preparation methods to quantify and identify volatile compounds in wines.

Two sample preparation methods were compared: a micro liquid-liquid extraction with 500mL of dichloromethane (based on Vilanova et al, 2010) and a HS-SPME (based on Pereira et al 2021). Chromatographic method was the same for both sample preparation method.

The number of compounds identified by HS-SPME was higher than the ones identified by micro-LLE. 26 compounds were identified in wines by both sample preparation methods. Since the majority of com-pounds identified by each sample preparation methodologies are different, choose to do one or another, or even both, should be taken into consideration when the goal is to go deep on volatile composition of wines.

 

1. M. Costa Freitas; M. D. R. Gomes da Silva; M. J. Cabrita (2012) “Sampling and sample preparation techniques for the determination of volatile components in grape juice, wine and alcoholic beverages” In Comprehensive Sampling and Sample Preparation. Volume 4, Pawliszyn J., Mondello L., Dugo P. Eds; Elsevier, Academic Press: Oxford, UK, pp 27–41, 2012. ISBN: 9780123813732
2. Singleton, V. e Rossi, J. (1965) Colorimetry of Total Phenolic Compounds with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticultura, 16, 144-158.
3. Mar Vilanova, Zlatina Genisheva, Antón Masa, José Maria Oliveira (2010). Correlation between volatile composition and sensory properties in Spanish Albariño wines. Microchemical Journal, 95, 240-246.
4. Pereira, C., Mendes, D., Dias, T., Garcia, R., da Silva, M. and Cabrita, M., 2021. Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach. Journal of Chromatography A, 1641, p.461991.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Nuno Martins¹, Maria João Cabrita1,2 Raquel Garcia1,2

1. MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainabi-lity Institute, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
2. Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal

Contact the author*

Keywords

red wine, volatiles, sample preparation, GC/TOFMS

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.

Read More

WHAT’S FUTURE FOR SANTORINI’S VITICULTURE IN THE CONTEXT OF CLIMATE CHANGE

The own-rooted vineyard of Santorini is a unique case of vineyard worldwide that is been cultivated for thousands of years. On the island’s volcanic soil, the vines are still cultivated with traditional techniques, which are adapted to the specific and extreme weather conditions that prevail on it. While climate change is a reality in the Mediterranean region, will Santorini vineyard endure its impact? The study of the traditional training systems, techniques and vine density, as well as the application of sustainable solutions (cover crops and use of kaolin etc.) revealed sustainable methods for the adaptation of the local viticulture to new climatic phenomena that tend to be more and more frequent in the region due to climate change.

Read More

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

Read More

ACCUMULATION OF GRAPE METABOLITES IS DIFFERENTLY IMPACTED BY WATER DEFICIT AT THE BERRY AND PLANT LEVELS IN NEW FUNGUS DISEASE-TOLERANT GENOTYPES

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

Read More

IDENTIFICATION AND LEVELS OF PHENOLIC COMPOUNDS (TANINS, ANTHO-CYANS) IN RED VARIETAL WINES (PROKUPAC AND BLACK TAMJANIKA) FROM SERBIA

The phenolic compounds of red wines represent a source of numerous benefits for human health, which is why they are a constant subject of scientific research. Winemaking in Serbia has a growing economic significance, with particularly autochthonous varieties included [1]. This research identifies and quantifies phenolic compounds of Serbian red varietal wines of Prokupac and Black Tamjanika varieties. Quantification of the level of phenolics has been conducted, including molecular tannins [(+)-catechin, (-)-epicatechin, procyanidin dimers B1, B2, B3, B4], molecular anthocyanins, and the mean degree of polymerization of tannins by HPLC by UV detection, total antioxidant capacity via spectrophotometric methods and chromatic characteristics via CIELAB.

Read More