Literature DB >> 15660221

Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS.

Tracey E Siebert1, Heather E Smyth, Dimitra L Capone, Corinna Neuwöhner, Kevin H Pardon, George K Skouroumounis, Markus J Herderich, Mark A Sefton, Alan P Pollnitz.   

Abstract

The aim of this study was to quantify, in a single analysis, 31 volatile fermentation-derived products that contribute to the aroma of red and white wine. We developed a multi-component method based on headspace solid-phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS). The 31 volatile compounds analysed include ethyl esters, acetates, acids and alcohols. Although these compounds have a range of functional groups, chemical properties, volatilities, affinities for the SPME fibre, and are found in wine at various concentrations, the accuracy of the analysis was achieved with the use of polydeuterated internal standards for stable isotope dilution analyses (SIDA). Nine of the labelled standards were commercially available, while 22 were synthesised. The method was validated by a series of duplicate spiked standard additions to model, white and red wine matrices over the concentration range relevant for each compound in wine. This demonstrated that the appropriate use of SIDA helped to account for matrix effects, for instance potential sources of variation such as the relative response to the MS detector, ionic strength, ethanol content and pH of different wine matrices. The resultant calibration functions had correlation coefficients (R(2)) ranging from 0.995 to 1.000. Each compound could be quantified at levels below its aroma threshold in wine. Relative standard deviations were all <5%. The method was optimised for the best compromise (over the 31 compounds) of wine dilution factor, level of sodium chloride addition, SPME fibre, SPME temperature, SPME time, GC column and MS conditions. Confirmation of identity was achieved by retention time and peak shape, and measurement of at least three ions for each analyte and internal standard with the MS operating in selected ion monitoring mode to facilitate more precise quantitation with a high sampling rate. The method is a valuable research tool with many relevant applications. A novel method for the combined chiral separation and SIDA quantification of 2- and 3-methylbutanoic acid is also demonstrated.

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Year:  2005        PMID: 15660221     DOI: 10.1007/s00216-004-2992-4

Source DB:  PubMed          Journal:  Anal Bioanal Chem        ISSN: 1618-2642            Impact factor:   4.142


  14 in total

1.  Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity.

Authors:  Eduardo Coelho; Zlatina Genisheva; José Maria Oliveira; José António Teixeira; Lucília Domingues
Journal:  J Food Sci Technol       Date:  2017-09-23       Impact factor: 2.701

2.  Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition.

Authors:  Caroline E Abrahamse; Eveline J Bartowsky
Journal:  World J Microbiol Biotechnol       Date:  2011-06-23       Impact factor: 3.312

3.  Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine.

Authors:  Inmaculada Blazquez Rojas; Paul A Smith; Eveline J Bartowsky
Journal:  World J Microbiol Biotechnol       Date:  2012-08-10       Impact factor: 3.312

4.  Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria.

Authors:  Disney Ribeiro Dias; Monique Suela Silva; Angélica Cristina de Souza; Karina Teixeira Magalhăes-Guedes; Fernanda Severo de Rezende Ribeiro; Rosane Freitas Schwan
Journal:  Food Technol Biotechnol       Date:  2016-09       Impact factor: 3.918

5.  Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.

Authors:  A Contreras; C Hidalgo; P A Henschke; P J Chambers; C Curtin; C Varela
Journal:  Appl Environ Microbiol       Date:  2013-12-27       Impact factor: 4.792

6.  Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation.

Authors:  R Pandiselvam; M R Manikantan; Shalu M Binu; S V Ramesh; Shameena Beegum; Murali Gopal; K B Hebbar; A C Mathew; Anjineyulu Kothakota; R Kaavya; Sandip Shil
Journal:  J Food Sci Technol       Date:  2021-03-30       Impact factor: 3.117

7.  The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine.

Authors:  Pangzhen Zhang; Xiwen Wu; Sonja Needs; Di Liu; Sigfredo Fuentes; Kate Howell
Journal:  Front Chem       Date:  2017-07-07       Impact factor: 5.221

8.  Free Monoterpene Isomer Profiles of Vitis Vinifera L. cv. White Wines.

Authors:  Mei Song; Claudio Fuentes; Athena Loos; Elizabeth Tomasino
Journal:  Foods       Date:  2018-02-21

9.  Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation.

Authors:  Vasileios Englezos; Luca Cocolin; Kalliopi Rantsiou; Anne Ortiz-Julien; Audrey Bloem; Sylvie Dequin; Carole Camarasa
Journal:  Appl Environ Microbiol       Date:  2018-08-01       Impact factor: 4.792

10.  Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae.

Authors:  Jennifer R Bellon; Frank Schmid; Dimitra L Capone; Barbara L Dunn; Paul J Chambers
Journal:  PLoS One       Date:  2013-04-17       Impact factor: 3.240

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