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…

Understanding provenance and terroir in Australian Pinot noir

Aims: This study aimed to (1) characterise colour and phenolic profiles of commercial Australian Pinot noir wines, (2) understand regional drivers of sensory and volatile profiles of commercial Australian Pinot noir wines, and (3) generate a deeper understanding of where Australian Pinot noir wines profiles sit in an international context.

Read More

Caractérisation du terroir en Espagne : méthodologie de l’évaluation et de la validation

In recent years, there has been a growing interest in characterizing the ecological environment of vineyard production, and the growing need to delimit and characterize with precision the different homogeneous viticultural units. This has allowed the development of new studies which have as their objective the Vineyard Zoning. The delimitation and characterization of wine-growing areas poses specific problems in Spain, not only linked to the specific characteristics of the territory, but also to the size, distribution and index of viticultural occupation in the designations of origin.

Read More

La zonazione della valle d’Illasi (Verona)

In the bottom of Val d’Illasi (Verona province), one of the major valleys which passes through the Lessini mountains, viticulture is widely extended. In the territory belonging to Illasi and Tregnago villages, which includes ca. 1100 ha of vineyards, devoted to produce Soave and Valpolicella DOC wines, an experimental survey was conducted on a network of twenty five reference vineyards.

Read More

Generation of radicals in wine by cavitation and study of their interaction with metals, phenols and carboxylic acids

High-power ultrasounds have been related to an accelerated aging of wines, an effect that has been associated to the formation of radical species caused by the cavitation phenomenon [1]. This phenomenon consists of the formation of bubbles in the liquid medium that, when they collapse, cause high-pressure hot spots and temperatures of up to 4800 k [2], notably increasing the reactivity in the medium.

Read More

Understanding vine response to Mediterranean summer stress for the development of adaptation strategies – in the kaolin case

In this video recording of the IVES science meeting 2023, Sara Bernardo (CITAB, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal) speaks about understanding vine response to Mediterranean summer stress for the development of adaptation strategies – in the kaolin case. This presentation is based on an original article accessible for free on OENO One.

Read More