Determination of volatile organic compounds in English vineyard grape juices by immersion stir bar sorptive extraction–gas chromatography/mass spectrometry

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

“…Each variety was harvested, destalked, crushed and pressed separately, using a horizontal pneumatic press. The varietal musts were pumped into separate stainless steel tanks, sulphited (30-50 mg/L) and allowed to settle for 24 h. The clarified juices were then pumped to separate clean stainless steel tanks, whence samples (1 L) were taken of each and analysed by SBSE/gas chromatography-mass spectrometry (GC-MS) as described by Caven-Quantrill et al [5] (see Figure 1). To ensure the start of fermentation, yeast (Lallemand EC1118, Montréal, QC, Canada) was added to each tank and fermentation was allowed to proceed for 24 h, after which the fermenting musts were transferred to either fresh tanks or barrels to finish fermentation at ca.…”

“…Such a technique is stir bar sorptive extraction (SBSE) [3]. SBSE has been used to extract volatile compounds from grape juice [4][5][6][7][8][9][10] and wine [9][10][11][12][13][14][15][16][17], including wines that have had prolonged contact with oak wood, such as maturation in oak casks [12,13], and also including liquid (solvent) desorption in one case [15], as opposed to the standard thermal desorption. Similarly, SBSE has been used to extract volatile compounds from grape juice and wines of grapes to which French oak extract was applied at the ripening stage (veraison) [9,10].…”

“…Samples of these wines were derived from the same musts as those used in previous studies [4][5][6]. In particular, we report here a comparison of aroma profiles of varietal wines (Huxelrebe, Ortega, Schönburger) fermented and aged in stainless steel tanks, and wines from the same must that were fermented and matured in secondhand oak casks.…”

“…By using a short (~7 month) residence in secondhand (third or fourth fill) Burgundian Nevers oak casks, the winemaker's aim was to make wines with greater aroma complexity and earlier maturity than the standard tank wines, but without obvious oak aroma character, as it was felt that this would clash with the 'aromatic' aromas (Muscat or Gewürztraminer type) of the base wines. All the varieties here have either Muscat or Gewürztraminer as part of their ancestry [5].…”

Seasonal variation of flavour content of English vineyard grapes, determined by stir‐bar sorptive extraction–gas chromatography–mass spectrometry

“…In all these cases, the extraction was performed in immersion mode, followed by analysis using GC-MS. Additionally, stirbars have been used in headspace mode (known as headspace sorptive extraction, HSSE) for the determination of 'cork taint' compounds in wine cork stoppers. 12 Application of SBSE to the analysis of grape must components is somewhat more limited, but volatile components 6,[13][14][15] and fungicide residues 16 have been determined. The aim of this work was to use SBSE-GC-MS to determine the ½avour components in the must of several 'aromatic' varieties from the 2000 Brix) of the juice from random samples (~200 grapes) using a hydrometer.…”