Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography–mass spectrometry (GC–MS) analysis

Bosch-Fusté, J.; Riu-Aumatell, Montserrat; Guadayol, Josep M.; Caixach, Josep; López-Tamames, Elvira; Buxaderas, Susana

doi:10.1016/j.foodchem.2006.12.053

Cited by 94 publications

(54 citation statements)

References 27 publications

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“…3c). In any case, fibres containing carbon showed the best results, as obtained by other authors in the analysis of VOCs and SVOCs [59][60][61]. Apparently the desorption process on porous carboxen particles maximises the capture of polar compounds.…”

Section: Hs-spme Analysissupporting

confidence: 63%

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Effectiveness of high-throughput miniaturized sorbent- and solid phase microextraction techniques combined with gas chromatography–mass spectrometry analysis for a rapid screening of volatile and semi-volatile composition of wines—A comparative study

Mendes¹,

Gonçalves²,

Câmara³

2012

Talanta

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a b s t r a c tIn this study the feasibility of different extraction procedures was evaluated in order to test their potential for the extraction of the volatile (VOCs) and semi-volatile constituents (SVOCs) from wines. In this sense, and before they could be analysed by gas chromatography-quadrupole first stage masss spectrometry (GC-qMS), three different high-throughput miniaturized (ad)sorptive extraction techniques, based on solid phase extraction (SPE), microextraction by packed sorbents (MEPS) and solid phase microextraction (SPME), were studied for the first time together, for the extraction step. To achieve the most complete volatile and semi-volatile signature, distinct SPE (LiChrolut EN, Poropak Q, Styrene-Divinylbenzene and Amberlite XAD-2) and MEPS (C 2 , C 8 , C 18 , Silica and M1 (mixed C 8 -SCX)) sorbent materials, and different SPME fibre coatings (PA, PDMS, PEG, DVB/CAR/PDMS, PDMS/DVB, and CAR/PDMS), were tested and compared. All the extraction techniques were followed by GC-qMS analysis, which allowed the identification of up to 103 VOCs and SVOCs, distributed by distinct chemical families: higher alcohols, esters, fatty acids, carbonyl compounds and furan compounds. Mass spectra, standard compounds and retention index were used for identification purposes.SPE technique, using LiChrolut EN as sorbent (SPE LiChrolut EN ), was the most efficient method allowing for the identification of 78 VOCs and SVOCs, 63 and 19 more than MEPS and SPME techniques, respectively. In MEPS technique the best results in terms of number of extractable/identified compounds and total peak areas of volatile and semi-volatile fraction, were obtained by using C 8 resin whereas DVB/CAR/PDMS was revealed the most efficient SPME coating to extract VOCs and SVOCs from Bual wine. Diethyl malate (18.8 ± 3.2%) was the main component found in wine SPE LiChrolut EN extracts followed by ethyl succinate (13.5 ± 5.3%), 3-methyl-1-butanol (13.2 ± 1.7%), and 2-phenylethanol (11.2 ± 9.9%), while in SPME DVB/CAR/PDMS technique 3-methyl-1-butanol (43.3 ± 0.6%) followed by diethyl succinate (18.9 ± 1.6%), and 2-furfural (10.4 ± 0.4%), are the major compounds. The major VOCs and SVOCs isolated by MEPS C8 were 3-methyl-1-butanol (26.8 ± 0.6%, from wine total volatile fraction), diethyl succinate (24.9 ± 0.8%), and diethyl malate (16.3 ± 0.9%). Regardless of the extraction technique, the highest extraction efficiency corresponds to esters and higher alcohols and the lowest to fatty acids.Despite some drawbacks associated with the SPE procedure such as the use of organic solvents, the time-consuming and tedious sampling procedure, it was observed that SPE LiChrolut EN , revealed to be the most effective technique allowing the extraction of a higher number of compounds (78) rather than the other extraction techniques studied.

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Section: Hs-spme Analysissupporting

confidence: 63%

“…To fulfil this requirement, and although the most common sorbent is C 18 , different types of sorbents, namely C 18 , C 8 , C 2 , M1 and SIL (Table 4 and Fig. 4) were evaluated and compared [51][52][53][54][55][56][57][58][59][60][61]. Fig.…”

Section: Meps Analysismentioning

confidence: 99%

Effectiveness of high-throughput miniaturized sorbent- and solid phase microextraction techniques combined with gas chromatography–mass spectrometry analysis for a rapid screening of volatile and semi-volatile composition of wines—A comparative study

Mendes¹,

Gonçalves²,

Câmara³

2012

Talanta

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“…The first fermentation transforms the grape must into a base wine, in a process that is very similar to that used for high quality white wines. The second fermentation, "prise de mousse", occurs in the bottles after the addition of a "tirage solution" that includes yeast, sucrose, nutrients, and sometimes bentonite [1][2][3], and is followed by a biological aging in contact with lees in anaerobic conditions for 6-12 months [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

“…Volatile compounds in wine have three origins: the grape (pre-fermentative aroma), the yeast during the first and second fermentation (fermentative aroma), and the aging during settling (post-fermentative aroma) [2,5,9]. Although several aromatic compounds are initially found in the grape, the dominant, and most important volatile compounds that contribute for the peculiar characteristics of sparkling wine (higher alcohols, fatty acids, acetates, ethyl esters, ketones, aldehydes, among others) are formed or transformed during fermentation and the postfermentative process [3,10].…”

Section: Introductionmentioning

confidence: 99%

“…This behavior has been associated non-well defined chemical and enzymatic reactions, as well as the liberation of mannoproteins, peptides, amino acids, and other compounds by yeast autophagy and autolysis. Some authors consider the autophagic/autolytic process one of the most important factors affecting the sensorial quality of the aged sparkling wine [4,5,11]. However, the evaluation of volatile, olfative active compounds (OAV), along second fermentation and aging are scace.…”

Section: Introductionmentioning

confidence: 99%

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Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine

Verzeletti¹,

Echeverrigaray²,

Cardoso³

et al. 2016

BIO Web Conf.

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Abstract. In this work, we evaluate the physic-chemical characteristics and volatile compounds during the second fermentation and aging of typical Brazilian sparkling wines. For this purpose, second fermentations were conducted by the traditional method using a base wine elaborated with Pinot Noir, Chardonnay and Riesling Italic, and fermented with S. cerevisiae vr. bayanus EC1118 strain. Samples were collected from 0 to 360 days, and evaluated with respect to the basic physic-chemical characteristics, yeast population, and the concentration of volatile compounds. The results showed that the second fermentation, other than an increment in the alcohol concentration leads to a small increase in volatile acidity, where total acidity decreased during fermentation, and increase again during aging. Yeast population declined rapidly after fermentation, but autolysis initiated just after 9 month of aging. Based on the concentration of volatile compounds, three profiles could be defined: (1) a fermentation profile defined by higher concentrations of acetates and lower concentrations of ethylates and fatty acids; (2) a post-fermentation profile with intermediary concentrations of acetates, and increased concentrations of fatty acids, and their ethyl esters; and (3) a mature profile with higher concentrations of diethyl succinate, fusel alcohols, volatile fatty acids, and their ethyl esters, and lower concentrations of acetates.

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Volatile and Aroma Compounds in Wines

Flamini

Traldi

2009

Mass Spectrometry in Grape and Wine Chemistry

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Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography–mass spectrometry (GC–MS) analysis

Cited by 94 publications

References 27 publications

Effectiveness of high-throughput miniaturized sorbent- and solid phase microextraction techniques combined with gas chromatography–mass spectrometry analysis for a rapid screening of volatile and semi-volatile composition of wines—A comparative study

Effectiveness of high-throughput miniaturized sorbent- and solid phase microextraction techniques combined with gas chromatography–mass spectrometry analysis for a rapid screening of volatile and semi-volatile composition of wines—A comparative study

Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine

Volatile and Aroma Compounds in Wines

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