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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Oenology, methods of analysis 9 Rapid quantification of higher alcohols in wine, port wine and brandy by HS-GC-FID

Rapid quantification of higher alcohols in wine, port wine and brandy by HS-GC-FID

Abstract

In response to the growing demand for rapid, precise, and efficient methods of quantifying volatile compounds in alcoholic beverages, this study presents a novel approach for the determination of higher alcohols in wine, port wine, and brandy. Optimized headspace gas chromatography with flame ionization detection (hs-gc-fid) method was used to quantify 9 compounds of interest including acetaldehyde, ethyl acetate, methanol, 2-butanol, n-propanol, isobutanol, allyl alcohol, n-butanol, and amyl alcohols (2-methyl-1-butanol and 3-methyl-1-butanol. The method uses minimal sample volume of 10 µl, requiring only 18 minutes analysis was found to be linear up to 800 mg l-1 for all compounds with an average relative standard deviation below 10% for tests of repeatability at low concentrations. No significant difference in concentrations of higher alcohols were observed when comparing the results of 9 different samples with the results obtained by the oiv method. The method represents a significant advancement in analytical techniques for the alcoholic beverage industry, offering a rapid method with minimum sample volume required for routine quality control. 

Rápida cuantificación de alcoholes superiores en vino, vino de oporto y brandy mediante HS-GC-FID

En respuesta a la creciente demanda de métodos rápidos, precisos y eficientes para cuantificar compuestos volátiles en bebidas alcohólicas, este estudio presenta un enfoque novedoso para la determinación de alcoholes superiores en vino, vino de oporto y brandy. Se utilizó el método de cromatografía de gases en fase gaseosa con detección por ionización de llama en espacio de cabeza optimizado (hs-gc-fid) para cuantificar 9 compuestos de interés, incluyendo acetaldehído, acetato de etilo, metanol, 2-butanol, n-propanol, isobutanol, alcohol alílico, n-butanol y alcoholes amílicos (2-metil-1-butanol y 3-metil-1-butanol). El método utiliza un volumen de muestra mínimo de 10 µl, requiriendo solo 18 minutos de análisis y se encontró que es lineal hasta 800 mg l-1 para todos los compuestos, con una desviación estándar relativa promedio por debajo del 10% para pruebas de repetibilidad en bajas concentraciones. No se observaron diferencias significativas en las concentraciones de alcoholes superiores al comparar los resultados de 9 muestras diferentes con los resultados obtenidos por el método oiv. El método representa un avance significativo en las técnicas analíticas para la industria de bebidas alcohólicas, ofreciendo un método rápido con un volumen de muestra mínimo requerido para el control de calidad de rutina.

Quantification rapide des alcools supérieurs dans le vin, le vin de porto et le brandy par HS-GC-FID

En réponse à la demande croissante de méthodes rapides, précises et efficaces pour quantifier les composés volatils dans les boissons alcoolisées, cette étude présente une approche novatrice pour la détermination des alcools supérieurs dans le vin, le vin de porto et le brandy. La méthode de chromatographie en phase gazeuse en tête avec détection par ionisation de flamme optimisée (hs-gc-fid) a été utilisée pour quantifier 9 composés d’intérêt, notamment l’acétaldéhyde, l’acétate d’éthyle, le méthanol, le 2-butanol, le n-propanol, l’isobutanol, l’alcool allylique, le n-butanol et les alcools amylés (2-méthyl-1-butanol et 3-méthyl-1-butanol). La méthode utilise un volume d’échantillon minimal de 10 µl, ne nécessitant que 18 minutes d’analyse et s’est révélée linéaire jusqu’à 800 mg l-1 pour tous les composés, avec un écart-type relatif moyen inférieur à 10% pour les tests de répétabilité à faibles concentrations. Aucune différence significative dans les concentrations d’alcools supérieurs n’a été observée lors de la comparaison des résultats de 9 échantillons différents avec les résultats obtenus par la méthode oiv. La méthode représente une avancée significative dans les techniques analytiques pour l’industrie des boissons alcoolisées, offrant une méthode rapide avec un volume d’échantillon minimal requis pour le contrôle qualité de routine.

DOI:

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Olena Shevchuk1, Timon Huybrighs2 and Cristina Fernandes1

1 Sogrape Vinhos S.A., Rua 5 de Outubro, 4527, 4430-809 Avintes, Portugal
2 PerkinElmer, Inc., Imperiastraat 8, B-1930 Zaventem, Belgium

Contact the author*

Tags

Full papers OIV 2024 | IVES Conference Series | OIV | OIV 2024

Citation

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