Macrowine 2021

On sample preparation methods for fermentative beverage VOCs profiling by GCxGC-TOFMS

Abstract

AIM: Study the influence of sample preparation methods on the volatile organic compounds (VOCs) profiling for fermentative beverages by GCxGC-TOFMS analysis.

METHODS: Five common sample preparation methods were tested on pooled red wine, white wine, cider, and beer. Studied methods were DHS, Liquid-liquid extraction, mSBSE, SPE and SPME. VOCs were analyzed by GCxGC-TOFMS followed by data analysis with ChromaTOF. RESULTS: The volatile organic compounds (VOCs) profiling results were very dependent on the sample preparation methods. Consider the number of annotated VOCs: SPE sample preparation is most suitable for beer and red wine; 166 and 433 peaks were annotated respectively. For cider and white wine, most peaks were found by DHS (330) and L-L extraction (256). However, there is only a small fraction of VOCs can be found with all the sample preparation techniques. For known fermentative aromas, most of them can be found easily by all the sample preparation methods. SPME, compare to L-L extraction, mSBSE, and SPE, have a shortage of collection and concentration on lactone compounds and vinyl compounds.

CONCLUSIONS:

VOCs profiling results for the fermentative beverages vary based on the used sample preparation method. There isn’t one ideal method to collect and concentrate all the compounds. A good global coverage can be reached by combining the results from different sample preparation techniques.

DOI:

Publication date: September 28, 2021

Issue: Macrowine 2021

Type: Article

Authors

Penghan Zhang , Silvia CARLIN, Fulvio MATTIVI, Urska VRHOVSEK,

Edmund Mach Foundation

Contact the author

Citation

Related articles…

Multispectral data from Sentinel-2 as a tool for monitoring late frost events on vineyards

Aim: Climate change is altering some aspects of winegrape production with an advancement of phenological stages which may endanger viticultural areas in the event of a late frost. This study aims to evaluate the potential of satellite-based remote sensing to assess the damage and the recovery time after late frost events.

Read More

NEW PLANT BIOPOLYMERS FOR THE COLLOIDAL STABILITY OF THE COLORING MATTER OF RED WINES

The color as well as the “clarity” of red wines are ones of the qualities required by the consumers. Red wines must have colloidal stability from its bottling to its consumption. The supplementation of red wines with additives, and especially Acacia senegal gum, contributes to its organoleptic properties such as the colloidal stabilization of the coloring matter. In a global perspective of limitation of additives in the field of enology, one of the objectives is notably (i) to reduce the use of additives in wines, by their number and/or their quantity, and (ii) to favor the use of natural additives while preserving the organoleptic and sensory qualities of wines.

Read More

Grapevine, berry and soil Indicators to manage minimal irrigation strategy in semi-arid conditions: example of Grenache noir (Vitis vinifera L.)

Context and purpose of the study. Climate change in many Mediterranean wine-growing regions is resulting in lower rainfall and higher reference evapotranspiration, generally leading to reduced water availability for vines.

Read More

An overview of the impact of clone, environmental factors and viticultural techniques on rotundone concentration in red wines

Rotundone is the main aroma compound responsible for peppery notes in red wine. This positive and very potent molecule has an odor threshold of 8 ng/L in water and 16 ng/L in red wine. It has been detected in several grape varieties with some of the highest concentrations recorded in Syrah, Duras, Tardif and Noiret, an interspecific hybrid grown in the North-East of the USA. If several winemaking practices have been identified to lower rotundone in wine, up to date, no enological solution has proved its efficiency to maximize it. This means that efforts to produce high rotundone wines must be undertaken in vineyards. This work provides practical ways that can be used by winegrowers to modulate rotundone levels in their wines.

Read More

Spatial Analysis of Climate in Winegrape Growing Regions in Portugal

Spatial climate data at a 1 km resolution has allowed for a comprehensive mapping and assessment of viticulture DOs regions in Portugal. Overall the 50 regions and sub-regions in Portugal range

Read More