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…

Estimation of degree brix in grapes by proximal hyperspectral sensing and nanosatellite imagery through the random forest regressor

The assessment of physiological parameters in vineyards can be done by direct measurements or by remote, indirect methods. The latter option frequently yields useful data, and development of methods and techniques that make them possible is worthwhile. One of the parameters most looked for to define the quality status of a vineyard is the degree Brix of its grapes, a quantity usually determined by direct measurement.
Read More

The grapevine single-berry clock, practical tools and outcomes 

The dynamic sequence of physiological events along the three-months of berry development from anthesis to ripe stage has been thoroughly investigated. Most studies were performed on average samples, taking care to crush enough fruits to fairly represent the overall trend of the future harvest. However, phenological stages like 30% caps off (EL25) highlights the asynchronous nature of this population. Consequently, softening, onset of sugar accumulation and coloration were melted by asynchrony in a developmental mumbo jumbo, until their respective timing could be clarified by single berries approaches.

Read More

Organic mulches improve vine vigour, yield and physiological response in a semi-arid region

Recycled organic mulch within the row in vineyard floor management has become an interesting ecological strategy to adapt the crop to climate change consequences in semi-arid regions.
This study aimed to assess the impact of three recycled organic mulches [straw (STR), grape pruning debris (GPD), and spent mushroom compost (SMC)] and two conventional soil management practices [herbicide (HERB) and under-row tillage (TILL)] on vegetative vigour (NDVI), production (kg/plant), and physiological parameters (δ13C in grapes and leaf gas exchange during four grapevine phenology stages). Additionally, temperature and water soil parameters were collected at three soil depths. Data was collected during the 2021 and 2022 grapevine growing seasons in La Rioja, Spain.

Read More

Use of membrane ultrafiltration technology to achieve protein stabilisation of white wine

AIM: Proteins in white wine can cause cloudiness or haze after bottling, which consumers may consider an indicator of poor quality. . As a consequence, winemakers often use bentonite, a clay-based material that binds protein, to remove proteins and achieve protein stabilisation. However, removing bentonite from wine after treatment can result in a 3-10% loss of wine (1)…

Read More

Intra-block variations of vine water status in time and space

Vine water status was measured on 96 plots of three vines inside a vineyard block of 0.28 ha during three years: 2003, 2004 and 2005. Three physiological indicators were implemented: stem water potential, carbon isotope discrimination measured on grape sugars at ripeness (δ13C) and canopy temperature measured by high resolution remote sensing. For stem water potential, measurements were taken on every single vine of each plot.

Read More