scholarly journals Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 910 ◽  
Author(s):  
Chao Dang ◽  
Vladimir Jiranek ◽  
Dennis K. Taylor ◽  
Kerry L. Wilkinson
Keyword(s):  
Solid Phase ◽  
Crosslinking Agent ◽  
Wine Industry ◽  
Hexamethylene Diisocyanate ◽  
Gas Chromatography Mass Spectrometry ◽  
Batch Adsorption ◽  
Volatile Phenols ◽  
Phenol Adsorption ◽  
Volatile Phenol ◽  
Langmuir And Freundlich Models

Volatile phenols have been implicated as contributors to off-odors associated with taints from bushfire smoke and microbial spoilage. Various methods for the amelioration of off-odors have been evaluated, but to date, they have not included cyclodextrin (CD) polymers. In the current study, two CD polymers were prepared from β- and γ-CD, using hexamethylene diisocyanate (HDI) as a crosslinking agent. Adsorption tests were performed with four volatile phenols (guaiacol, 4-methylguaiacol, 4-ethylguaiacol and 4-ethylphenol) at concentrations up to 1 mg/L. The removal of volatile phenols by CD polymers achieved equilibrium almost instantly, with isotherm tests suggesting an adsorption capacity of 20.7 µg of volatile phenol per gram of polymer. Langmuir and Freundlich models were subsequently used to fit the data. In batch adsorption tests, the CD polymers achieved 45 to 77% removal of volatile phenols. Polymer reusability was also evaluated and was found to be excellent. A comparison between volatile phenol adsorption by CDs vs. CD polymers, determined using a novel four-phase headspace solid-phase microextraction (HS-SPME) method for gas chromatography-mass spectrometry (GC-MS), suggests CD polymers offer several advantages for use by the wine industry.

scholarly journals Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry

Molecules ◽  
2021 ◽  
Vol 26 (18) ◽  
pp. 5613
Author(s):  
Ruiwen Yang ◽  
Armando Alcazar-Magana ◽  
Yanping L. Qian ◽  
Michael C. Qian
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Correlation Coefficients ◽  
Stir Bar Sorptive Extraction ◽  
Wine Industry ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Phenols ◽  
Sorptive Extraction ◽  
Chromatography Mass Spectrometry ◽  
Volatile Phenol

Smoke-derived taint has become a significant concern for the U.S. wine industry, particularly on the west coast, and climate change is anticipated to aggravate it. High volatile phenols such as guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, and o-, p-, m-cresols have been suggested to be related to smoke-exposed grape and wine. This paper describes an analytical approach based on ethylene glycol/polydimethylsiloxane (EG/PDMS)-stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) to quantify or estimate the concentrations of some smoke-related volatile phenols in wines. Correlation coefficients with R2 ≥ 0.990 were obtained. This method can quantify most smoked-related volatile phenols down to 0.5 μg/L in wine in selective ion monitoring mode. Recovery for the targeted volatile phenols ranged from 72.2% to 142.4% in the smoke-tainted wine matrix, except for 4-vinylguaiacol. The standard deviations of the volatile phenols were from 0 to 23% in smoke-tainted wine. The approach provides another tool to evaluate wine smoke exposure and potential smoke taint.

scholarly journals Evaluation of Volatile Metabolites Emitted In-Vivo from Cold-Hardy Grapes during Ripening Using SPME and GC-MS: A Proof-of-Concept

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 536 ◽  
Author(s):  
Somchai Rice ◽  
Devin Maurer ◽  
Anne Fennell ◽  
Murlidhar Dharmadhikari ◽  
Jacek Koziel
Keyword(s):  
Solid Phase ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Temporal Variations ◽  
Grape Berry ◽  
Wine Industry ◽  
Gas Chromatography Mass Spectrometry ◽  
Cold Hardy ◽  
Non Destructive

In this research, we propose a novel concept for a non-destructive evaluation of volatiles emitted from ripening grapes using solid-phase microextraction (SPME). This concept is novel to both the traditional vinifera grapes and the cold-hardy cultivars. Our sample models are cold-hardy varieties in the upper Midwest for which many of the basic multiyear grape flavor and wine style data is needed. Non-destructive sampling included a use of polyvinyl fluoride (PVF) chambers temporarily enclosing and concentrating volatiles emitted by a whole cluster of grapes on a vine and a modified 2 mL glass vial for a vacuum-assisted sampling of volatiles from a single grape berry. We used SPME for either sampling in the field or headspace of crushed grapes in the lab and followed with analyses on gas chromatography-mass spectrometry (GC-MS). We have shown that it is feasible to detect volatile organic compounds (VOCs) emitted in-vivo from single grape berries (39 compounds) and whole clusters (44 compounds). Over 110 VOCs were released to headspace from crushed berries. Spatial (vineyard location) and temporal variations in VOC profiles were observed for all four cultivars. However, these changes were not consistent by growing season, by location, within cultivars, or by ripening stage when analyzed by multivariate analyses such as principal component analysis (PCA) and hierarchical cluster analyses (HCA). Research into aroma compounds present in cold-hardy cultivars is essential to the continued growth of the wine industry in cold climates and diversification of agriculture in the upper Midwestern area of the U.S.

scholarly journals Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3028 ◽  
Author(s):  
Rosa Perestrelo ◽  
Catarina Silva ◽  
José S. Câmara
Keyword(s):  
Solid Phase ◽  
Point Of View ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Grape Variety ◽  
Volatile Phenols ◽  
Starting Point ◽  
Furanic Compounds ◽  
The Impact ◽  
And Diffusion

In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS–SPME/GC–qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.

Quality Evaluation of Kiwi Wine

2006 ◽  
Vol 2 (4) ◽  
Author(s):  
Bangzhu Peng ◽  
Tianli Yue ◽  
Yahong Yuan
Keyword(s):  
Fuzzy Set ◽  
Quality Evaluation ◽  
Solid Phase ◽  
Evaluation Process ◽  
Wine Industry ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Quality ◽  
Internal Standards ◽  
Comprehensive Method ◽  
Aroma Components

This paper proposes a fuzzy set approach that integrates objective and subjective information to evaluating kiwi wine quality. The 10 different kiwi wines experimentally were conducted firstly sensory evaluation. Then the contents of principal aroma components were identified and determined by the Headspace-Solid phase Microextraction-Gas Chromatography-Mass Spectrometry using quantitative standards with known amounts of target components and 3-Octanol as internal standards. The result of fuzzy set approach to assess and rank the kiwi wine quality showed KW-1 as the best kiwi wine. The results and outcomes of this study suggest that the approach described in this paper is more accurate and objective than conventional methods. It provides a comprehensive method for dealing with incomplete and imprecise information to support the whole evaluation process. This method should be utilized by the fruit wine industry around the world because of its practicability and superiority.

scholarly journals Sealing effectiveness of different types of closures towards volatile phenols and haloanisoles

OENO One ◽  
2013 ◽  
Vol 47 (2) ◽  
pp. 145 ◽  
Author(s):  
Bruno Pereira ◽  
Paulo Lopes ◽  
Juliana Marques ◽  
Maria Pimenta ◽  
Cátia Alves ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Labeled Compounds ◽  
Volatile Phenols ◽  
Effective Barrier ◽  
Different Types ◽  
Practical Information ◽  
Cork Stoppers

<p style="text-align: justify;"><strong>Aim</strong>: To determine if aerial contamination can induce the migration of volatile compounds through wine closures after bottling.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Bottled white wines sealed with cork stoppers (natural and microagglomerate), synthetic closures and screw caps were stored under an environment contaminated with three deuterium-labeled compounds : (d<sub>5</sub>)-2,4,6-trichloroanisole (d<sub>5</sub>-TCA), (d<sub>4</sub>)-4-ethylphenol (d<sub>4</sub>-E4P) and (d<sub>5</sub>)-4-ethylguaiacol (d<sub>5</sub>-E4G). Wines, closure sections (outer, middle and inner) and screw cap liner were assessed over time for the concentration of different compounds by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results collected during 30 months of storage showed that large amounts of all compounds were essentially retained in the outer portion of cylindrical closures, both cork and synthetic. However, these compounds were able to penetrate through synthetics and screw caps and contaminate the wine.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Cork stoppers have proven to be an effective barrier to the migration of aerial volatile compounds such as d<sub>5</sub>-TCA, d<sub>4</sub>-E4P and d<sub>5</sub>-E4G, whereas permeable closures such as synthetic and screwcap saranex did allow the migration of those compounds into bottled wines.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This study provides practical information about the sealing properties of different closures for a sound decision-making with regard to packaging. To the best of our knowledge, this is the first report of post-bottling aerial contamination via migration of volatile compounds through wine closures.</p>

scholarly journals Volatile Composition of Industrially Fermented Table Olives from Greece

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1000
Author(s):  
Theano Mikrou ◽  
Katerina Kasimati ◽  
Ioanna Doufexi ◽  
Maria Kapsokefalou ◽  
Chrysavgi Gardeli ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Table Olives ◽  
Volatile Composition ◽  
Volatile Phenols ◽  
Olive Cultivar ◽  
Qualitative And Quantitative ◽  
Volatile Profiles

Table olives represent one of the most important fermented products in Greece. Their highly appreciated flavor is directly associated with the volatile composition. However, extensive data on the volatile profile of table olives from Greek cultivars are scarce in the literature. For this reason, the volatile components of industrially fermented table olives from Kalamata, Conservolea and Halkidiki cultivars grown in different geographical areas within Greece were determined using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. More than 100 volatile compounds were identified and distributed over different chemical classes. All samples were rich in esters, alcohols and acids, whereas the samples of cv. Halkidiki were also characterized by increased levels of volatile phenols. Both qualitative and quantitative differences were observed, which resulted in the discrimination of the table olives according to olive cultivar and growing location. To the best of our knowledge, this is the first systematic study on the volatile profiles of table olives from Greek cultivars that also highlights the pronounced effect of olives’ growing location.

scholarly journals Development and Evaluation of a HS-SPME GC-MS Method for Determining the Retention of Volatile Phenols by Cyclodextrin in Model Wine

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3432 ◽  
Author(s):  
Chao Dang ◽  
Kerry L. Wilkinson ◽  
Vladimir Jiranek ◽  
Dennis K. Taylor
Keyword(s):  
Mass Spectrometry ◽  
Nuclear Magnetic Resonance ◽  
Gas Chromatography ◽  
Liquid Phase ◽  
Magnetic Resonance ◽  
Solid Phase Microextraction ◽  
Nmr Spectra ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Phenols

Volatile phenols exist in wine and can be markers for Brettanomyces and smoke taint off-odors. Cyclodextrins (CDs) are found to be capable of forming inclusion complexes with volatile phenols. Cross peaks on 2D 1H ROESY nuclear magnetic resonance (NMR) spectra demonstrated inclusion of volatile phenols in the β-CD cavity, while difference tests confirmed this resulted in a perceptible reduction of their sensory impact. However, a conventional headspace solid phase microextraction (HS-SPME) method using an isotopically labelled normalizing standard failed to quantify the residual volatile phenols by gas chromatography-mass spectrometry (GC-MS) because of inclusion of the standard by the CDs. A new method involving an additional liquid phase was developed and validated for quantitation of volatile phenols in the presence of CDs. The retention of eight volatile phenols by α-, β-, and γ-CD was subsequently studied.

scholarly journals A Case Study of Selected Volatile Phenols from Brettanomyces and Micronutrients Mn, Fe, Cu, Zn in Chianti Red Wines

2013 ◽  
Vol 2 (1) ◽  
pp. 31 ◽  
Author(s):  
Gabriella Tamasi ◽  
Natalie F. Owens ◽  
Fabio Cascella ◽  
Marco Cerqua ◽  
Renzo Cini
Keyword(s):  
Solid Phase ◽  
Atomic Absorption Spectrophotometry ◽  
Manganese Concentration ◽  
Gas Chromatography Mass Spectrometry ◽  
Red Wines ◽  
Volatile Phenols ◽  
Absorption Spectrophotometry ◽  
Trend Data ◽  
Cu And Zn

Volatile phenols 4-Ethylphenol (EtP) and 4-Ethylguaiacol (EtG), and selected metals Mn, Fe, Cu, and Zn in Chianti red wines were determined via Head-Space Solid Phase Micro-Extraction pretreatment and Gas Chromatography-Mass Spectrometry and through Atomic Absorption Spectrophotometry. The wine samples were Chianti Classico DOCG (CdB) and Toscana IGT (CF) from seven vintages 2008-2003, 2001. The concentration for EtP was in the range 283-862 (CdB) and 155-643 ug L<sup>-1</sup> (CF), whereas the content of EtG ranged 40-116 (CdB) and 11-104 ug L<sup>-1</sup> (CF). The content for metals ranged 1.42-1.82, 0.93-4.68, &lt;0.10-0.20, and 0.53-1.10 mg L<sup>-1</sup> for Mn, Fe, Cu, and Zn, respectively. The concentrations for EtP and EtG have high relative values for wines from 2004 and 2007 harvests. Interestingly, Manganese concentration follows a similar trend. Data about the metals and phenols are in agreement with much care at vine/grape and fermentation-aging-refinement procedures.

scholarly journals Use of solid phase microextraction to identify volatile organic compounds in brazilian wines from different grape varieties

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Natália Cristina Morais Fernandes ◽  
Fátima de Cássia Oliveira Gomes ◽  
Cleverson Fernando Garcia ◽  
Mariana de Lourdes Almeida Vieira ◽  
Ana Maria de Resende Machado
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Wine Industry ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Production ◽  
Volatile Organic ◽  
Grape Varieties

Abstract The Brazilian wine industry has shown significant growth in recent years and the insertion of new concepts, such as geographical indications as signs of quality, has placed Brazil in tune with the tendencies of world wine production. The aim of this work was to apply the Solid Phase Microextraction technique in combination with Gas Chromatography-Mass Spectrometry to study Brazilian wines made from different grape varieties, in order to separate and identify their volatile organic compounds. These substances were identified by comparisons between the spectra obtained with those presented in the NIST library database, and by comparisons with linear retention indices and literature data. The amounts of the compounds were calculated based on the total peak areas of the chromatograms. Forty-seven volatile compounds were identified and grouped into alcohols, aldehydes, fatty acids, esters, hydrocarbons, ketones and terpenes. Most of them belonged to the ester function, conferring a fruity aroma on the wines. The alcohols may have originated from the yeast metabolism, contributing to the alcoholic and floral aromas. Ethyl lactate, 1-hexanol and diethyl maleate were identified in all the varieties, except Merlot. Decanal, methyl citronellate, (E)-2-hexenyl-3-methylbutyrate were only found in Merlot, while 2,3-butanediol was only present in the Tannat wines. 2-Phenylethanol was present in all varieties and is recognized as giving pleasant rose and honey attributes to wines. This study showed that the volatile profile of red wines is mainly characterized by esters and higher alcohols. The statistical analysis of the comparison of averages showed a greater amount of averages significantly different in the relative areas of Merlot wine. The Principal Component Analysis showed one grouping composed only of the Merlot wine samples, and this was probably related to the existence of the volatile organic compounds that were specifically identified in these wines.

scholarly journals Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

2021 ◽  
Vol 11 ◽  
Author(s):  
Hung Li Wang ◽  
Helene Hopfer ◽  
Darrell W. Cockburn ◽  
Josephine Wee
Keyword(s):  
Microbial Diversity ◽  
Interspecific Hybrid ◽  
Solid Phase ◽  
Regional Distribution ◽  
Single Species ◽  
Wine Industry ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Quality ◽  
The Future ◽  
The Impact

Microbial diversity present on grapes in wineries, and throughout fermentation has been associated with important metabolites for final wine quality. Although microbiome-metabolome associations have been well characterized and could be used as indicators of wine quality, the impact of regionality on the microbiome and metabolome is not well known. Additionally, studies between microbiome and metabolome have been conducted on single species grape such as Vitis vinifera instead of other species and interspecific hybrids. Although the Pennsylvania wine industry is relatively young compared to California, the industry has been experiencing rapid growth over the past decade and is expected to continue to grow in the future. Pennsylvania’s climate of cold winters and high levels of rainfall throughout the growing season favors cultivation of interspecific hybrid grapes such as Vitis ssp. Chambourcin, one of the most commonly grown hybrid varieties in the state. Chambourcin is a prime candidate for studying the impact of regionality on microbiome-metabolome interactions as interspecific hybrid varieties could shape the future of winemaking. Here, we identify for the first time the regional distribution of microbial communities and their interactions with volatile metabolome during fermentation (0–20 days) by integrating high throughput Illumina sequencing (16S and ITS) and headspace-solid phase microextraction-gas chromatography-mass spectrometry. Analyzing 88 samples from nine wineries in the Central and East Pennsylvania regions, we observed high microbial diversity during early stages of fermentation (1–4 days) where non-Saccharomyces yeasts such as Starmerella and Aureobasidium and non-Oenococcus bacteria, Sphingomonas, likely contribute to microbial terroir to the resulting wines. Furthermore, key differentiators between two regions in Pennsylvania, as identified by LEfSe analysis, include the fungal genera Cladosporium and Kazachstania and the bacterial genera Lactococcus and Microbacterium. Moreover, 29 volatile fermentation metabolites were discriminated significantly (variable importance in projection &gt; 1) between the two regions as shown by Partial Least Squares-Discriminant Analysis. Finally, Spearman’s correlation identified regional differences of microbial-metabolite associations throughout fermentation that could be used for targeted microbiome manipulation to improve wine quality and preserve regionality. In summary, these results demonstrate the microbial signatures during fermentation and differential microorganisms and metabolites further support impact of regionality on Chambourcin wines in Pennsylvania.

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