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…

HOW DOES ULTRASOUND TREATMENT AFFECT THE AGEING PROFILE OF AN ITALIAN RED WINE?

Many wine styles require moderate or extended ageing to ensure optimal consumer experience. However, few consumers have the interest or ability to age wine themselves, and holding wine in optimal conditions for extended periods is expensive for producers. A study was conducted on the use of ul-trasound energy on wine, with particular reference to its impact on sensory and chemical profiles. The OIV has authorised the use of ultrasound for processing crushed grapes (must) in Resolution OENO 616-2019, but not yet for finished wine1,2.

Read More

Microbial ecosystems in wineries – molecular interactions between species and modelling of population dynamics

Microbial ecosystems are primary drivers of viticultural, oenological and other cellar-related processes
such as wastewater treatment. Metagenomic datasets have broadly mapped the vast microbial species
diversity of many of the relevant ecological niches within the broader wine environment, from vineyard
soils to plants and grapes to fermentation. The data highlight that species identities and diversity
significantly impact agronomic performance of vineyards as well as wine quality, but the complexity
of these systems and of microbial growth dynamics has defeated attempts to offer actionable
tools to guide or predict specific outcomes of ecosystem-based interventions.

Read More

IN DEPTH CHARACTERIZATION OF OENOLOGICAL CHARACTERISTICS OF TWO LACHANCEA THERMOTOLERANS STARTER STRAINS

Non-Saccharomyces starter cultures became increasingly popular over the years because of their potential to produce more distinctive and unique wines. The major benefit of the use of Lachancea thermotolerans as a fermentation starter is its ability to produce relevant amounts of lactic acid and reduce alcoholic strength, making it valuable for mitigating negative impacts of climate change on grapes and wine quality. Besides, like any other non-Saccharomyces yeast, L. thermotolerans can significantly affect a whole range of other physico-chemical wine parameters.

Read More

AGING PATTERNS OF VARIETAL VOLATILE PROFILES OF WHITE WINES: A CASE STUDY ON 18 ITALIAN VARIETAL WHITE WINES

During wine aging many compositional changes take place. In particular, aroma undergoes dramatic modifications through a wide range of reactions that to date are only partly understood. Italy owns one of the largest ampelographic heritages worldwide, with over three-hundred different varieties. Among these, many white grapes are employed for the production of dry still white wines. Some of these wines are consumed young while others are more prone to aging. For many of these wines, the aging patterns related to volatile composition are still unknown.

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