Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry

Caven-Quantrill, Darren J.; Buglass, Alan J.

doi:10.3390/beverages3040062

Cited by 3 publications

(4 citation statements)

References 28 publications

(64 reference statements)

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“…According to Table 2, this compound recorded higher amounts in untoasted oak chips (730 µg/L) and untoasted barrel (623 µg/L) wine samples. Among the acetates, only hexyl acetate, previously reported as presenting apple, cherry, pear, and floral notes [15], is decreasing during ageing, regardless of the ageing method. The group of ethyl esters of carboxylic acids comprise ethyl hexanoate, ethyl octanoate, ethyl decanoate, and ethyl 3-hydroxybutanoate.…”

Section: Estersmentioning

confidence: 77%

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Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

et al. 2020

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The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines.

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Section: Estersmentioning

confidence: 77%

“…Considering the volatile profile of white wines, this was intensively evaluated especially through gas chromatography-mass spectrometry (GC-MS) [14,15] and gas chromatography coupled with flame ionization detector [16]. The final volatile profile of aged white wine is influenced by the barrels' wood provenience [16].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

et al. 2020

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“…The ethyl esters have received pronounced attention due to its great influence on taste between these compounds [ 376 , 377 ], and the ethyl acetate ester is most collective compound represent in wines. Though, the other esters like ethyl decanoate, ethyl 2-methyl-propionate, ethyl 3-methyl-propionate, ethyl 3-methylbutanoate, ethyl cinnamate, methyl-butyl acetate, 2-phenyl–ethyl acetate and hexyl acetate, 2-ethyl hidroxpropionato, diethyl butanediato, ethyl butanoate, ethyl hexanoate, octanoate [ 378 , 379 ]. During the aging process of the beverage those formed enzymatically between an alcohol and an acid formed by chemical esterification are classified in two groups [ 380 , 381 ].…”

Section: Industrial Applications Of Lipasesmentioning

confidence: 99%

Microbial lipases and their industrial applications: a comprehensive review

et al. 2020

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Lipases are very versatile enzymes, and produced the attention of the several industrial processes. Lipase can be achieved from several sources, animal, vegetable, and microbiological. The uses of microbial lipase market is estimated to be USD 425.0 Million in 2018 and it is projected to reach USD 590.2 Million by 2023, growing at a CAGR of 6.8% from 2018. Microbial lipases (EC 3.1.1.3) catalyze the hydrolysis of long chain triglycerides. The microbial origins of lipase enzymes are logically dynamic and proficient also have an extensive range of industrial uses with the manufacturing of altered molecules. The unique lipase (triacylglycerol acyl hydrolase) enzymes catalyzed the hydrolysis, esterification and alcoholysis reactions. Immobilization has made the use of microbial lipases accomplish its best performance and hence suitable for several reactions and need to enhance aroma to the immobilization processes. Immobilized enzymes depend on the immobilization technique and the carrier type. The choice of the carrier concerns usually the biocompatibility, chemical and thermal stability, and insolubility under reaction conditions, capability of easy rejuvenation and reusability, as well as cost proficiency. Bacillus spp., Achromobacter spp., Alcaligenes spp., Arthrobacter spp., Pseudomonos spp., of bacteria and Penicillium spp., Fusarium spp., Aspergillus spp., of fungi are screened large scale for lipase production. Lipases as multipurpose biological catalyst has given a favorable vision in meeting the needs for several industries such as biodiesel, foods and drinks, leather, textile, detergents, pharmaceuticals and medicals. This review represents a discussion on microbial sources of lipases, immobilization methods increased productivity at market profitability and reduce logistical liability on the environment and user.

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“…Since wine is a complex matrix, GC-MS is suitable for quantification purposes, using the polar column for separation of the components, due to the fact that is more sensitive for analysis of components present in a low concentration [31]. The volatile compounds are usually extracted by different methods, such as solid-phase extraction [32], solid-phase micro-extraction [33], stir bar sorptive extraction [34], or liquid-liquid extraction methods using organic solvents [35] before the gas chromatographic analysis. There are few data available for the volatile compounds of the international grape varieties grown in Romania and wines, but also for Romanian grape varieties and wines [36][37][38].…”

Section: Introductionmentioning

confidence: 99%

Volatile Composition of Some Red Wines from Romania Assessed by GC-MS

Manolache¹,

Popescu²,

Babeş³

et al. 2018

Studia UBB Chemia

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ABSTRACT. Four varietal wines Fetească Neagră, Merlot, Cabernet Sauvignon and Pinot Noir from Romania were submitted to a liquid-liquid extraction with dichloromethane and analysed by gas chromatography-mass spectrometry (GC-MS). A total of 29 volatile compounds were identified and quantified over two periods of ageing. Wines were differentiated by a number of compounds, such as esters, higher alcohols, and lactones. During wine ageing, all chemicals changed in the volatile composition. Most of alcohols and acids (hexanoic and octanoic acids) increased during ageing, while the esters, except ethyl lactate and diethyl succinate, were found in lower concentrations as ageing time increased. Considering all the volatile compounds detected, esters and higher alcohols are the main contributors for Romanian red wines.

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Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry

Cited by 3 publications

References 28 publications

Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

Microbial lipases and their industrial applications: a comprehensive review

Volatile Composition of Some Red Wines from Romania Assessed by GC-MS

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