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…

WHICH TERROIR-RELATED FACTORS INFLUENCE THE MOST VOLATILE COMPOUND PRODUCTION IN COGNAC BASE WINE?

Cognac is a famous spirit produced in southwest France in the region of the eponymous town from wines mainly from Vitis vinifera cv. Ugni blanc. This variety gives very acidic and poorly aromatic base wines for distillation which are produced according to a very specific procedure. Grapes are picked at low sugar concentrations ranging 13-21 °Brix and musts with high turbidity (>500 NTU) are fermented without sulphite addition [1]. Fermentative aromas, as esters and higher alcohols, are currently the main quality markers considered in Cognac spirits.

Soil management with respect to nitrogen mobilization and nutrient supply of grapevines on loess soil

The effects of different methods of soil management on the nutrient supply and the wine quality of organically grown Grüner Veltliner grapevines (wide-spaced high culture training system) were investigated in the winegrowing region Wagram of Lower Austria (municipality: Großriedenthal).

Litchi tomato as a fumigation alternative in Washington state wine grape vineyards

The northern root-knot nematode (Meloidogyne hapla) is one of the most prevalent plant-parasitic nematodes affecting Washington State Vitis vinifera vineyards. This nematode induces small galls on roots, restricting water and nutrient uptake. In new vineyards this can impede establishment. In existing vineyards, it can exacerbate decline in chronically stressed vines. While preplant fumigation is a common strategy for M. hapla management, its efficacy is temporary and relies on broad-spectrum chemicals that undergo frequent regulatory scrutiny. The trap crop litchi tomato (Solanum sisymbriifolium) showed promise in reducing plant-parasitic nematode densities in potato. This prompted field greenhouse experiments to evaluate its potential to reduce M. hapla in V. vinifera.

Toward a model of grape proanthocyanidin extraction during vinification

PAs are compartmentalised within the grape berry, and differ in their composition and degree of extractability. Within each compartment, the CWM limits PA extraction firstly by its degree of permeability and secondly its ability to complex with PA molecules.

Frost risk projections in a changing climate are highly sensitive in time and space to frost modelling approaches

Late spring frost is a major challenge for various winegrowing regions across the world, its occurrence often leading to important yield losses and/or plant failure. Despite a significant increase in minimum temperatures worldwide, the spatial and temporal evolution of spring frost risk under a warmer climate remains largely uncertain. Recent projections of spring frost risk for viticulture in Europe throughout the 21st century show that its evolution strongly depends on the model approach used to simulate budburst. Furthermore, the frost damage modelling methods used in these projections are usually not assessed through comparison to field observations and/or frost damage reports.
The present study aims at comparing frost risk projections simulated using six spring frost models based on two approaches: a) models considering a fixed damage threshold after the predicted budburst date (e.g BRIN, Smoothed-Utah, Growing Degree Days, Fenovitis) and b) models considering a dynamic frost sensitivity threshold based on the predicted grapevine winter/spring dehardening process (e.g. Ferguson model). The capability of each model to simulate an actual frost event for the Vitis vinifera cv. Chadonnay B was previously assessed by comparing simulated cold thermal stress to reports of events with frost damage in Chablis, the northernmost winegrowing region of Burgundy. Models exhibited scores of κ > 0.65 when reproducing the frost/non-frost damage years and an accuracy ranging from 0.82 to 0.90.
Spring frost risk projections throughout the 21st century were performed for all winegrowing subregions of Bourgogne-Franche-Comté under two CMIP5 concentration pathways (4.5 and 8.5) using statistically downscaled 8×8 km daily air temperature and humidity of 13 climate models. Contrasting results with region-specific spring frost risk trends were observed. Three out of five models show a decrease in the frequency of frost years across the whole study area while the other two show an increase that is more or less pronounced depending on winegrowing subregion. Our findings indicate that the lack of accuracy in grapevine budburst and dehardening models makes climate projections of spring frost risk highly uncertain for grapevine cultivation regions.