Headspace solid-phase microextraction analysis of volatile sulphides and disulphides in wine aroma

Mestres, Montserrat; Busto, Olga; Guasch, J.

doi:10.1016/s0021-9673(98)00100-9

Cited by 105 publications

(59 citation statements)

References 21 publications

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“…The product that was used is mixture of glutathione and gallic tannin, one gram of product producing 6 mg of glutathione. The product favored the development of aromatic expression and increased structure and volume, and by its oxygen affinity useful for wine classification (Guth, 1997a(Guth, , 1997b, quality control (Blank et al, 1997;Tominaga et al, 1998a;Mestres et al, 1998;Mestres et al, 2000) or for understanding the sensorial proprieties of a wine (Allen et al, 1994;Ebeler and Spaulding, 1998).…”

Section: Methodsmentioning

confidence: 99%

Assessment of Major Volatile and Phenolic Compounds from ‘Fetească Regală’ Wine Samples after Pre-fermentative Treatments using GC-MS Analysis and HPLC Analysis

Moroșanu

Luchian

Niculaua

et al. 2018

Not Bot Horti Agrobo

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Abstract'Fetească regală', the most cultivated white Romanian grape variety produces elegant wines with flowery notes and white fruits (especially apricot and citrus) hues, with a good acidity. Its volatile profile (esters, terpenes, higher alcohols) and phenolic compounds are of great interest to the wine industry, especially regarding the influence pre-fermentative stages have on their extraction, as most producers choose to follow this path. This study analyses how different pre-fermentative treatments (addition of bentonite, glutathione, tannins, clarifying enzymes) change the final profile of the product. The four variants are the most used prefermentative methods. A sensorial analysis of the obtained wines was performed and the obtained data was correlated with GC-MS and HPLC analysis. 25 volatile compounds were identified and quantified through headspace analysis, using different compound libraries, while through HPLC the presence and quantity of 14 major phenolic compounds was determined. Statistical analysis (One Way Anova) was applied to establish the influence of the pre-fermentative treatments on the quantitative presence of the analysed groups of compounds. The applied treatments bring changes to the final wines' profile by increasing the quantity of some phenolic compounds (gallic, protocatechic, p-hydroxybenzoic, gentisic, vanillic and caffeic acid ). From a sensorial point of view, all prefermentative treatments bring a smoother feel of obtained wines, with lower acidities and less of a 'green' character. The final results can be used by industry by adding or removing from their technological process certain steps that have influence on aroma compounds of 'Fetească regală' wines.

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Section: Methodsmentioning

confidence: 99%

Assessment of Major Volatile and Phenolic Compounds from ‘Fetească Regală’ Wine Samples after Pre-fermentative Treatments using GC-MS Analysis and HPLC Analysis

Moroșanu

Luchian

Niculaua

et al. 2018

Not Bot Horti Agrobo

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“…La reproducibilidad de tres repeticiones para el método SPME con las cuatro fibras, es igual o inferior al 11%, resultado similar al indicado por Mestres 43 al realizar inyección manual con fibras PDMS y PA para el análisis de volátiles en vino y al reportado por Hayasaka 44 de 10% al analizar diacetil en vino, con fibra PDMS y Carbowax/ DBV (CW/DVB), menor al valor obtenido por Miller 45 de 11,3% al analizar jugo de frutas con las fibras PDMS, PA, Carboxen, PDMS, PDMS/DVB y CW/DVB y mayores a los reportados por Costa et al 40 de 6,8%, al utilizar fibra de PDMS y CW/DBV.…”

Section: Medición Y Reproducibilidad De Compuestosunclassified

Evaluation of Sde, Sfe and Spme/Gc-MS for Extraction and Determination of Aroma Compounds From Vilcabamba - Ecuadorian Roasted Coffee

Figueroa¹,

Vargas²

2016

Química Nova

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“…[9][10][11][12][13][14][15][16][17] The extraction time depends on chemical nature of the target compounds and polymeric phase. The influence of extraction temperature has been studied by Mestres et al 21 (30,45 and 60 o C) and a decrease in chromatographic peak area was observed with temperature increase. On the other side, Whiton and Zoecklein 22 investigated how quantification can be influenced by sample matrix and sampling conditions.…”

Section: Effect Of Sample Agitation On Extraction Efficiencymentioning

confidence: 99%

Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of chardonnay base wines

Welke

Zanus

Lazarotto

et al. 2012

J. Braz. Chem. Soc.

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Pouco é conhecido sobre o aroma dos vinhos produzidos na região sul do Brasil, que é responsável por 90% da produção brasileira de vinho. Um método baseado na microextração em fase sólida no modo "headspace" (HS-SPME) foi desenvolvido para a extração de compostos voláteis e semivoláteis relacionados ao aroma de vinhos base, de cinco diferentes vinícolas do estado do Rio Grande do Sul (Brasil). A relação entre a composição volátil, qualidade aromática e avaliação sensorial dos vinhos Chardonnay foi investigada neste estudo. As condições otimizadas do método de HS-SPME foram: utilização da fibra DVB-CAR-PDMS, 1 mL de amostra, 30% de NaCl, 45 min de extração a 55 ºC, sem o uso de diluição e agitação da amostra. Dezoito compostos foram identificados e catorze foram tentativamente identificados. Os ésteres foram os compostos majoritários (56%) e os outros compostos minoritários pertencem à classe dos álcoois e ácidos. Os vinhos do Vale dos Vinhedos e de Pinto Bandeira apresentaram a mais alta pontuação em relação aos parâmetros sensorais avaliados. Estes vinhos foram caracterizados por altas concentrações de ésteres etílicos, o que contribui para o aroma frutado dos vinhos.Very little is known about the aroma of wines produced in the South part of Brazil, a region that is responsible for 90% of the Brazilian wine production. A headspace solid phase micro extraction (HS-SPME) method was developed for the extraction of volatile and semivolatile compounds related to the aroma of base wines of five different wineries of the state of Rio Grande do Sul (Brazil). The relationships among volatile composition, aroma quality and sensory evaluation of Chardonnay base wines were performed in this study. Optimum conditions for HS-SPME included use of DVB-CAR-PDMS coating, wine samples without further dilution, no stirring, sample volume of 1 mL, 30% of NaCl, extraction time and temperature of 45 min and 55 ºC, respectively. Eighteen compounds were identified and fourteen were tentatively identified in the samples. The majority (56%) of them was esters and other minor components were alcohols and acids. The sensory analysis of Vale dos Vinhedos and Pinto Bandeira samples showed the highest quality scores, characterized by higher concentrations of ethyl esters, which contributes to the fruity aroma of these wines.Keywords: flavour, sparkling wine, SPME, base wine, volatiles IntroductionAroma is one of the most important factors in determining wine character and quality. The compounds that define wine aroma are related to acceptance or rejection of wines by the consumers. Sparkling wines produced by traditional or Champenoise method entails double fermentation Welke et al. 679 Vol. 23, No. 4, 2012 followed by aging of the wine in contact with the yeast in the bottle. The base wine is obtained from the first fermentation. After this step, a solution containing sugar and yeast is added to the base wine to provide proper conditions for the second fermentation. Therefore, the base wine can be considered as a decisive point for ob...

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Headspace solid-phase microextraction analysis of volatile sulphides and disulphides in wine aroma

Cited by 105 publications

References 21 publications

Assessment of Major Volatile and Phenolic Compounds from ‘Fetească Regală’ Wine Samples after Pre-fermentative Treatments using GC-MS Analysis and HPLC Analysis

Assessment of Major Volatile and Phenolic Compounds from ‘Fetească Regală’ Wine Samples after Pre-fermentative Treatments using GC-MS Analysis and HPLC Analysis

Evaluation of Sde, Sfe and Spme/Gc-MS for Extraction and Determination of Aroma Compounds From Vilcabamba - Ecuadorian Roasted Coffee

Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of chardonnay base wines

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