Abstract
Aromatic compounds are an important quality parameter of grape and wine, which has gained further importance with consumer demand. The extraction methods and analytical techniques used should be quick, inexpensive, with high reproducibility and sensibility, and require a low volume of sample and automated for the major part. A procedure of solid-phase microextraction (DVB/CAR/PDMS fibre) for few aroma compounds from grape, musts and wines has been developed and the analyses were performed by Gas chromatography-Mass spectrometry (GC-MS). Different hydrolytic approaches were also tested; the most successful were enzymatic hydrolysis (with two different enzymes) and acidic hydrolysis at pH 3.00. Non-hydrolysed terpene glycosides were extracted from the musts using solid-phase extraction . The extract was analysed with Liquid chromatography-Mass spectrometry (LC-MS) and some compounds were tentatively identified as terpene glycosides . The selection of the methods and techniques of aroma determination in grape or wine should be made according to laboratory capacity, equipment, time, number of samples, budget and the group of aroma compounds to evaluate.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Abbreviations
- GC:
-
Gas chromatography
- GC-MS:
-
Gas chromatography-Mass spectrometry
- HS-SPME-GC-MS:
-
Head space-Solid Phase Microextraction-Gas chromato-graphy-Mass Spectrometry
- LC-MS:
-
Liquid chromatography-Mass spectrometry
- LLE:
-
Liquid-liquid extraction
- LLME:
-
Liquid-liquid microextraction
- MWE:
-
Microwave extraction
- SBSE:
-
Stir bar sorptive extraction
- SDSE:
-
Simultaneous distillation-Solvent extraction
- SPE:
-
Solid-phase extraction
- SPME:
-
Solid-phase microextraction
- SCFE:
-
Supercritical fluid extraction
- USE:
-
Ultrasonic extraction
References
Arthur CL, Pawliszyn J (1990) Solid phase microextraction with thermal desorption using fused silica optical fibres. Anal Chem 62:2145–2148
Baumes R, Cordonnier R, Nitz S, Drawert F (1986) Identification and determination of volatile constituents in wine from different vine cultivars. J Sci Food Agric 37:927–943
Baumes R, Wirth J, Bureau S, Gunata Y, Razungles A (2002) Biogeneration of C13-norisoprenoid compounds: experiments supportive for an apo-carotenoid pathway in grapevine. Anal Chim Acta 45:3–14
Bayonove C (1993) Les composés terpéniques. In: Donèche B (ed) Les acquisitions récentes en chromatographie du vin. Applications á l’analyse sensorielle des vins, 1st edn. Lavoisier, Paris
Blanch GP, Reglero G, Herraiz M (1995) Analysis of wine aroma by off-line and on-line supercritical fluid extraction-gas chromatography. J Agric Food Chem 43:1251–1258
Boidron JN, Chatonnet P, Pons M (1988) Influence du bois sur certaines substances odorantes des vins. Conn Vigne Vin 22:275–294
Bureau SM, Baumes RL, Razungles AJ (2000) Effects of vine or bunch shading on the glycosylated flavour precursors in grapes of Vitis vinifera L. cv. Syrah. J Agric Food Chem 48:1290–1297
Bureau SM, Razungles A, Baumes R, Bayonove C (2006) Glycosylated flavour precursor extraction by microwaves from grape juice and grapes. J Food Sci 31:557–560
Castro-Vázquez L, Pérez Coello MS, Cabezudo MD (2002) Effects of enzyme treatments and skin extraction on varietal volatile in Spanish wines made from Chardonnay, Muscat, Airen and Macabeo grapes. Anal Chim Acta 1:1–6
Caven-Quantrill D, Buglass A (2006) Comparison of micro-scale simultaneous distillation-extraction and stir bar sorptive extraction for the determination of volatile organic constituents of grape juice. J Chromatogr A 1117:121–131
Chaintreau A (2001) Simultaneous distillation-extraction: from birth to maturity-review. Flavour Fragr J 16:136–148
Chalier P, Angot B, Delteil D, Doco T, Gunata Z (2007) Interactions between aroma compounds and whole mannoprotein isolation from Saccharomyces cereviseae strains. Food Chem 100:22–30
Cocito C, Gaetano G, Delfini C (1995) Rapid extraction of aroma compounds in must and wine by means of ultrasound. Food Chem 52:311–320
Comuzzo P, Tat L, Tonizzo A, Battistutta F (2006) Yeast derivates (extracts and autolysates) in winemaking: release of volatile compounds and effects on wine aroma volatility. Food Chem 99:217–230
Cullere L, Escudero A, Cacho J, Ferreira V (2004) Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J Agric Food Sci 52:1653–1660
Darriet P, Bouchilloux P, Poupot C, Bugatet Y, Clerjeau M, Sauris P, Medina B, Dubourdieu D (2001) Effects of copper fungicide spraying on volatile thiols of the varietal aroma of Sauvignon blanc, Cabernet Sauvignon and Merlot wines. Vitis 40:93–99
Engel KH, Tressl R (1983) Formation of aroma components from non volatile precursors in passion fruit. J Agric Food Chem 31:998–1002
Escudero A, Gogorza B, Melus MA, Ortin N, Cacho J, Ferreira V (2004) Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odour activity values. J Agric Food Chem 52:3516–3524
Etiévant PX (1991) Wine. In: Maarse H (ed) Volatile compounds in food. Marcel Dekker Inc, New York
Ferreira V, Rapp A, Cacho JF, Hastrich H, Yavas I (1993) Fast and quantitative determination of wine flavour compounds using microextraction with freon 113. J Agric Food Chem 41:1413–1420
Ferreira V, Lopez R, Cacho JF (2000) Quantitative determination of the odorants of young red wines from different grape varieties. J Sci Food Agric 80:1659–1667
Ferreira V, Jarauta I, Ortega L, Cacho J (2004) Simple strategy for the optimization of solid-phase extraction procedures through the use of solid-liquid distribution coefficients. Application to the determination of aliphatic lactones in wine. J Chromatogr A 1025:147–156
Francis IL, Newton JL (2005) Determining wine aroma from compositional data. Aust J Grape Wine Res 11:114–126
Fretz C, Känel S, Luisier JL, Amadò R (2005) Analysis of volatile components of Petite Arvine wine. Eur Food Res Technol 221:504–510
Gonçalves C, Alpendurada MF (2002) Solid-phase microextraction-gas chromatography-(tandem) mass spectrometry as a tool for pesticide residue analysis in water sample at high sensitivity and selectivity with confirmation capabilities. J Chromatogr A 1026:239–250
Günata YZ, Bayonove CL, Baumes RL, Cordonnier RE (1985) The aroma of grape. I. Extraction and determination of free and glycosidically bound fraction of some grape aroma components. J Chromatogr 331:83–90
Guth H (1997) Quantitation and sensory studies of character impact odorants of different white wines varieties. J Agric Food Chem 45:3027–3032
Guth H, Sies A (2002) Flavour of wines: Towards an understanding by reconstitution experiments and an analysis of ethanol’s effect on odour activity of key compounds. In: Proceedings of Eleventh Australian Wine Industry Technical Conference, Adelaide
Hardy P (1969) Extraction and concentration of volatiles from dilute aqueous and aqueous-alcoholic solution using trichloromethane. J Agric Food Chem 17:656–658
Košmerl T, Jakončič M, Kralj Cigić I, Strlič M, Prosen H (2008) Aroma compounds in "sur lies" produced and aged Chardonnay wines. In: Organisation Internationale de la Vigne et du Vin (OIV) (ed) 31° Congresso mondiale della vigna e del vino, 6a Assemblea Generale dell´O.I.V. Ministero delle Politiche Agricole Alimentari e Forestali, Verona
López R, Ortín N, Pérez-Trujillo JP, Cacho J, Ferreira V (2003) Impact odorants of different young white wines from the Canary Islands. J Agric Food Chem 51:3419–3425
Lopez R, Aznar M, Cacho J, Ferreira V (2002) Quantitative determination of minor and trace volatile compounds in wine by Solid-phase Extraction and Gas Chromatography with Mass Spectrometric detection. J Chromatogr A 966:166–177
Fang L, Mosandl A, Münch A, Wüst M (2005) Metabolism of geraniol in grape berry mesocarp of Vitis vinifera L. cv. Scheurebe: demonstration of stereoselective reduction, E/Z-isomerization, oxidation and glycosylation. Phytochemistry 66:295–303
Maicas S, Mateo JJ (2005) Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review. Appl Microbiol Biotechnol 67:322–335
Mateo JJ, Jimenez M (2000) Monoterpenes in grape juice and wines. J Chromatogr A 881:557–567
Miklósy E, Kerény Z (2004) Comparison of the volatile aroma components in noble rotted grape berries from two different locations of the Tokaj wine district in Hungary. Anal Chim Acta 513:177–181
Murat ML, Tominaga T, Dubourdieu D (2001) Impact of some components on Bordeaux rosés and clairets aroma. J Int Sci Vigne Vin 35:99–105
Núñez AJ, Bemelmans JMH, Maarse H (1984) Isolation methods for the volatile components of grapefruit juice. Distillation and solvent extraction methods. Chromatographia 18:153–158
Ortega C, Lopez R, Cacho J, Ferreira V (2001) Fast analysis of important wine volatile compounds. Development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts. J Chromatogr A 923:205–214
Ortega-Heras M, González-SanJosé ML, Beltrán S (2002) Aroma composition of wine studied by different extraction methods. Anal Chim Acta 458:85–93
Gachons CP, Leeuwen C, Tominaga T, Soyer JP, Gaudillère JP, Dubourdieu D (2005) Influence of water and nitrogen deficit on fruit ripening and aroma potential of Vitis vinifera L. cv Sauvignon blanc in field conditions. J Sci Food Agric 85:73–85
Piñeiro Z, Natera R, Castro R, Palma M, Puertas B, Barroso CG (2006) Characterisation of volatile fraction of monovarietal wines: influence of winemaking practices. Anal Chim Acta 563:165–172
Prosen H, Janeš L, Strlič M, Rusjan D, Kočar D (2007a) Analysis of free and bound aroma compounds in grape berries using headspace solid-phase microextraction with GC-MS and a preliminary study of solid-phase extraction with LC-MS. Acta Chim Slov 54:25–32
Prosen H, Kočar D, Strlič M, Rusjan D (2007b) In vino veritas : LC-MS in wine analysis. LC GC Eur 12:617–621
Rapp A, Mandery H (1986) Wine aroma. Cell Mol Life Sci 43:873–884
Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D (2000) Varietal aroma. In: Ribéreau-Gayon P, Glories Y, Maujean A et al (eds) Handbook of enology. The chemistry of Wine Stabilization and Treatments, Lavoisier, Paris
Rocha SM, Rodrigues F, Coutinho P, Delgadillo I, Coimbra MA (2004) Volatile composition of Baga red wine assessment of the identification of the would-be impact odorants. Anal Chim Acta 513:257–262
Rusjan D, Strlič M, Košmerl T, Prosen H (2009) The response of Monoterpenes to different enzyme preparations in Gewürztraminer (Vitis vinifera L.) wines. S Afr J Enol Vitic 30:56–64
Sala C, Busto O, Guasch J, Zamora F (2004) Influence of vine training and sunlight exposure on the 3-alkyl-2-methoxypyrazines content in musts and wines from the Vitis vinifera variety Cabernet Sauvignon. J Agri Food Chem 52:3492–3497
Sánchez-Palomo E, Díaz-Maroto HMC, González-Viñas MA, Pérez-Coello MS (2005) Aroma enhancement in wines from different grape varieties using exogenous glucosidases. Food Chem 92:627–635
Sánchez-Palomo E, Díaz-Maroto MC, González-Vinas MA, Soriano-Perez A, Perez-Coello MS (2007) Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening. Food Control 18:398–403
Sarry JE, Günata Z (2004) Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors. Food Chem 87:509–521
Schneider R, Razungles A, Augier C, Baumes R (2001) Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B as precursors of odorant in Muscated wines. J Chromatogr A 936:145–157
Selli S, Cabaroglu T, Canbas A, Erten H, Nurgel C, Lepoutre JP, Gunata Z (2004) Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia. Food Chem 85:207–213
Smart R, Robinson M (1991) Sunlight into wine. Winetitles, Adelaide
Solis-Solis HM, Calderón-Santoyoa M, Schorr-Galindob S, Luna-Solanoc G, Ragazzo-Sáncheza JA (2007) Characterization of aroma potential of apricot varieties using different extraction techniques. Food Chem 105:829–837
Sousa-Câmara J, Arminda-Alves M, Carlos-Marques J (2007) Classification of Boal, Malvazia, Sercial and Verdelho wines based on terpenoid patterns. Food Chem 101:475–484
Spillman PJ, Sefton MA, Gawel R (2004) The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine. Aust J Grape Wine Res 10:227–235
Swiegers JH, Bartowsky EJ, Henschke PA, Pretorius IS (2005) Yeast and bacterial modulation of wine aroma and flavour. Aust J Grape Wine Res 11:139–173
Tat P, Comuzzo Stolfo I, Battistutta F (2005) Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flam ionization detection. Food Chem 93:361–369
Wada K, Shibamoto T (1997) Isolation and identification of volatile compounds from a wine using solid phase extraction, gas chromatography, and gas chromatography/mass spectrometry. J Agric Food Chem 45:4362–4366
Zalacain A, Marin J, Alonso GL, Salinas MR (2007) Analysis of wine primary aroma compounds by stir bar sorptive extraction. Talanta 71:1610–1615
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2010 Springer Science+Business Media B.V.
About this chapter
Cite this chapter
Rusjan, D. (2010). Aromas in Grape and Wine. In: Delrot, S., Medrano, H., Or, E., Bavaresco, L., Grando, S. (eds) Methodologies and Results in Grapevine Research. Springer, Dordrecht. https://doi.org/10.1007/978-90-481-9283-0_29
Download citation
DOI: https://doi.org/10.1007/978-90-481-9283-0_29
Published:
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-481-9282-3
Online ISBN: 978-90-481-9283-0
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)