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…

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

Read More

REGULATION OF CENTRAL METABOLISM IN THE LEAVES OF A GRAPE VINES VA- RIETAL COLLECTION ON A TEMPERATURE CLINE

Grape (Vitis vinifera) is one of the world’s oldest agricultural fruit crops, grown for wine, table grape, raisin, and other products. One of the factors that can cause a reduction in the grape growing area is temperature rise due to climate change. Elevated temperature causes changes in grapevine phenology and fruit chemical composition. Previous studies showed that grape varieties respond differently to a temperature shift of 1.5°C; few varieties had difficulties in the fruit development or could not reach the desired Brix level.

Read More

THE EFFECT OF PRE-FERMENTATIVE GLYPHOSATE ADDITION ON THE METABOLITE PROFILE OF WINE

The synthetic herbicide glyphosate has been used extensively in viticulture over many decades to combat weeds. Despite this, the possible influence of residual glyphosate on both the alcoholic fermentation of grape juice and the subsequent metabolite profile of wines has not been investigated. In this study, Pinot noir juice supplemented with different concentrations of glyphosate (0 µg L-1, 10 µg L-1 and 1000 µg L-1) was fermented with commercial Saccharomyces cerevisiae yeast strains. Using a combination of analytical methods, 80 metabolites were quantified in the resulting wines.

Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More

IMPACT OF GRAPE-ASSOCIATED MOLDS IN FRESH MUSHROOM AROMA PRODUCTION

Mycobiota encountered from vine to wine is a complex and diversified ecosystem that may impact grape quality at harvest and the sensorial properties of wines, thus leading to off-flavors [1-3]. Among known off-flavors in wine, fresh mushroom aroma (FMA) has been linked to some mold species, naturally pre-sent on grapes, producing specific volatile organic compounds (VOC) [4-5]. The most well-known are 1-octen-3-ol and 1-octen-3-one, although many other VOC are likely involved. To better understand the FMA defect, biotic and abiotic factors impacting growth kinetics and VOC production of selected fungal species in must media and on grapes were studied.

Read More