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…

Water and nutritional savings shape non-structural carbohydrates in grapevine (Vitis vinifera L.) cuttings

Global changes and sustainability challenge researchers in saving water and nutrients. The response of woody crops, which can be forced at facing more drought events during their life, is particularly important. Vitis vinifera can be an important model for its relevance in countries subjected to climate changes and its breeding, requiring cuttings plantation and strong pruning.

Read More

Le Pinot noir dans la zone AOC des “Colli Orientali del Friuli” (nord-est de l’Italie) : influence de la forme de taille sur les paramètres viticoles et œnologiques du raisin et du vin

Pinot noir is an interesting vat variety for the high quality products it provides in the most suitable areas. In France, the most important Pinot Noir growing areas are Burgundy, Champagne, Alsace and the Loire. In Italy, Pinot Noir is grown almost exclusively in the northern regions of Trentino-Alto Adige, Lombardy and Friuli-Venezia Giulia.

Read More

Study of Spanish wine sensory analysis data over a 3-year period

This study presents an investigation based on sensory analysis data of Spanish wines with geographical indications collected over a three-year period. Sensory analysis plays a crucial role in assessing the quality, characteristics, and perception of wines. The trained tasting panel at Dolmar Laboratory, accredited for objective sensory evaluation of wines since 2016, has been tasting over 5000 wines. However, it is since 2021, when a computer application for tastings was developed, that the digitalization of data allows for detailed statistical analysis of the results.

Read More

StartupLab and HackaVitis: open innovation and technology transfer in the wine sector

The study analyzes a set of open innovation actions promoted by the innovation environments of the Instituto Federal do Rio Grande do Sul (IFRS), in cooperation with entities, companies in the sector and the Department of Innovation, Science and Technology of Rio Grande do Sul.

Read More

The use of unripe frozen musts for modulating wine characteristics throughout acidity correction – effects on volatile and amino acid composition

As environmental issues come more to the fore, vineyards residues are being looked at as solutions rather than problems. Aiming to develop a sustainable methodology for musts acidity correction in the process of winemaking, much needed in warm regions, the present study was performed according to Circular Economy values.

Read More