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…

CLIMATE CHANGE EFFECT ON POLYPHENOLS OF GRIGNOLINO GRAPES (VITIS VINIFERA L.) IN HILLY ENVIRONMENT

Current changes of ecoclimatic indicators may cause significant variation in grapevine phenology and grape ripening. Climate change modifies several abiotic factors (e.g. temperature, sunlight radiation, water availability) during the grapevine growth cycle, having a direct impact on the phenological stages of the grapevine, modulating the metabolic profile of berries and activating the synthesis and accumulation of diverse compounds in the skin of berries, with consequences on the composition of the grapes.
The influence exerted by different meteorological conditions, during three consecutive years (2020-2022) on secondary metabolites such as the polyphenolic profile of Grignolino grapes was investigated. The samples were collected from three vineyards characterized by different microclimatic conditions mainly related to the vineyard aspect and to a different age of the plants.

Read More

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: EVOLUTION IN BOTTLED WINE

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors. The impact on wine aroma is mainly attributed to volatile phenols, while in-mouth hydrolysis of glycosylated forms may be responsible for long-lasting “ashy” aftertastes (1).

Read More

A NEW STRATEGY AND METHODOLOGY FOR THE CHARACTERIZATION OF POLYPHENOLS IN FINING PRECIPITATE

Polyphenols are secondary metabolite widely distributed in plant kingdom such as in fruits, in grapes and in wine. During the winemaking process, polyphenols are extract from the skin and seed of the berries. Fining is an important winemaking step just before bottling which has an impact on wine stabilization and clarification. Most the time, fining agent are animal or vegetal protein while some of them can be synthetic polymer like PVPP or natural origin like bentonite.

Read More

SENSORY DEFINITION OF A TECHNICAL UNAVOIDABLE TRANSFER OF AROMA COMPOUNDS VIA SEALING IN A BOTTLING LINE IN ORDER TO PREVENT PROSECUTION DUE TO FRAUDULENT AROMATIZATION OF A SUBSEQUENTLY FILLED WINE

In 2020, 12% of all bottled German wines were aromatized, which may increase further due to rising popularity of dealcoholized wines. As sealing polymers of a bottling line absorb aroma compounds and may release them into regular wines in the next filling¹, this unintentional carry-over bears the risk to violate the legal ban of any aromatization of regular wine. However, following EU legislation, German food control authorities accept a technical unavoidable transfer of aroma compounds, if this is of no sensory significance.

Read More

MICROFLUIDIC PLATFORM FOR SORTING YEAST CELLS ACCORDING TO THEIR MORPHOLOGY

In this work we briefly present a microfluidic device aiming to sort yeast cells according to their morphology. The technology is based upon microfluidic chips made out of Polydimethylsiloxane and glass using soft lithography processes and replica molding. The microfluidic device was used for encapsulating single yeast cells in liquid droplets containing growth medium. Liquid droplet containing yeast cells were sorted using a real time imaging and decision-making process.

Read More