OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Analysis and composition of grapes, wines, wine spirits 9 Dispersive liquid-liquid microextraction for the quantification of terpens in wines

Dispersive liquid-liquid microextraction for the quantification of terpens in wines

Abstract

In a highly competitive worldwide market, a current challenge for the beverage sector is to diversify the range of products and to offer wines and spirits with typicity and character. 

During alcoholic fermentation, wine yeasts generate a large variety of volatile metabolites, including acetate esters, ethyl fatty acid esters, higher alcohols, volatile fatty acids and volatile sulfur compounds that contribute to the aroma profile of wine. These molecules, refered as fermentative aromas, are the most abundant volatile compounds synthetized by yeasts and the metabolic pathways involved in their formation have been well characterized. Furthermore, other molecules with a major organoleptic impact may be produced during wine fermentation including terpene derivatives. However, little information is available on the contribution of yeasts to the formation of these molecules, in particular on their ability to synthethise de novo the terpens derivatives or to produce hydrolytic enzymes involved in the release of varietal precursors. 

To study the yeasts ability to produce these molecules, a dispersive liquid-liquid microextraction (DLLME) gas chromatography mass spectrometry was developed for their quantification in white wines, synthetic wine and fermented synthetic medium. A mixture of acetone (dispersive solvent) and dichloromethane (extractive solvent) was added to 5 ml of sample. The proposed method showed no matrix effect, a good linearity in enological range (from 10 to 300 μg/L), good recoveries, inter-day precision and good reproducibility. The developed method was applied to the analysis of the capacities of 41 yeast strains to produce terpene compounds in Chardonnay must and in synthetic meidum. Interestingly, the majority of the studied compound has been detected and quantified in the resulting wines. 

This sample-preparation technique is very interesting for high-throughput studies and for economic and environmental reasons because it is fast, easy to operate with a high enrichment, and consumes low volume of organic solvent.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Guillaume Bergler, Michel Brulfert, Anne Ortiz-Julien, Carole Camarasa, Audrey Bloem

Martell-Mumm-Perrier Jouët, Pernod Ricard, Cognac, France 
Lallemand SAS, Blagnac 
UMR SPO, INRA Montpellier 2 place Pierre Viala, 34060 Montpellier, France 

Contact the author

"> 

Keywords

DLLME, Terpens, Alcoholic fermentation, Wine yeast 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Evaluation of glutathione content in four white varieties in the d.o. Ca. Rioja (Spain)

Glutathione is a tripeptide that is mainly found in reduced form in grapes. It generates during the maturation of the grape, increasing significantly after veraison [1].
Read More

Characterization of “territoires” throughout the production of wines obtained with withered grapes: the cases of “Terra della Valpolicella” (Verona) and “Terra della Valle del Piave” (Treviso) in Northern Italy

Dans la définition et la description d’un “territoire” (“terra” en italien), avec les facteurs du milieu et génétiques, un rôle important est joué par ceux agronomiques, techniques et de culture qui contribuent à caractériser le produit d’une zone spécifique.

Read More

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

Read More

Possible methods of adaptation to the effects of climate change in the Tokaj Wine Region 

Viticulture’s adaptation to the harmful effects of climate change is globally the biggest challenge of the near future. Short, extremely intensive rainfalls and longer periods of drought are getting more frequent in the Tokaj Wine Region, where the majority of the vineyards are cultivated on steep slopes. Hence, erosion has high risk, especially when combined with the loess-based soils on about ten percent of the region. The environmentally beneficial cover crop and mulch usage can effectively reduce the risk of erosion, according to research done by the Tokaj Wine Region Research Institute of Viticulture and Oenology.

Read More

Vineyard Landscape in Vale dos Vinhedos: Pressure and Protection

The region with Origin Indication Vale dos Vinhedos (IPVV) is located in the cities of Bento Gonçalves, Garibaldi and Monte Belo do Sul. It was established in November 2002, through an act of Instituto Nacional de Propriedade Industrial, according to Resolução INPI Nº. 75, of 2000, and Law Nº. 9.279 of 1996. The changes on the grape growing and wine making in the last 15 years, with the expansion of grapevines Vitis viníferas cultivation, the installation of several modern family wine companies, making wine with competitive quality, among other aspects, have enabled the implementation of concepts of Geographical Indications.

Read More