Skip to main content
SpringerLink
Log in

Aromas in Grape and Wine

  • Chapter
  • First Online:
Book cover Methodologies and Results in Grapevine Research

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.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • Boidron JN, Chatonnet P, Pons M (1988) Influence du bois sur certaines substances odorantes des vins. Conn Vigne Vin 22:275–294

    CAS  Google Scholar 

  • 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

    Article  PubMed  CAS  Google Scholar 

  • 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

    Google Scholar 

  • 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

    Google Scholar 

  • 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

    Article  PubMed  CAS  Google Scholar 

  • Chaintreau A (2001) Simultaneous distillation-extraction: from birth to maturity-review. Flavour Fragr J 16:136–148

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    CAS  Google Scholar 

  • Engel KH, Tressl R (1983) Formation of aroma components from non volatile precursors in passion fruit. J Agric Food Chem 31:998–1002

    Article  CAS  Google Scholar 

  • 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

    Article  PubMed  CAS  Google Scholar 

  • Etiévant PX (1991) Wine. In: Maarse H (ed) Volatile compounds in food. Marcel Dekker Inc, New York

    Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  PubMed  CAS  Google Scholar 

  • Francis IL, Newton JL (2005) Determining wine aroma from compositional data. Aust J Grape Wine Res 11:114–126

    Article  CAS  Google Scholar 

  • Fretz C, Känel S, Luisier JL, Amadò R (2005) Analysis of volatile components of Petite Arvine wine. Eur Food Res Technol 221:504–510

    Article  CAS  Google Scholar 

  • 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

    Google Scholar 

  • 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

    Article  Google Scholar 

  • Guth H (1997) Quantitation and sensory studies of character impact odorants of different white wines varieties. J Agric Food Chem 45:3027–3032

    Article  CAS  Google Scholar 

  • 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

    Google Scholar 

  • Hardy P (1969) Extraction and concentration of volatiles from dilute aqueous and aqueous-alcoholic solution using trichloromethane. J Agric Food Chem 17:656–658

    Article  CAS  Google Scholar 

  • 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

    Google Scholar 

  • 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

    Article  PubMed  Google Scholar 

  • 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

    Google Scholar 

  • 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

    Article  Google Scholar 

  • Maicas S, Mateo JJ (2005) Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review. Appl Microbiol Biotechnol 67:322–335

    Article  PubMed  CAS  Google Scholar 

  • Mateo JJ, Jimenez M (2000) Monoterpenes in grape juice and wines. J Chromatogr A 881:557–567

    Article  PubMed  CAS  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    CAS  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Article  PubMed  CAS  Google Scholar 

  • Ortega-Heras M, González-SanJosé ML, Beltrán S (2002) Aroma composition of wine studied by different extraction methods. Anal Chim Acta 458:85–93

    Article  CAS  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    CAS  Google Scholar 

  • Prosen H, Kočar D, Strlič M, Rusjan D (2007b) In vino veritas : LC-MS in wine analysis. LC GC Eur 12:617–621

    Google Scholar 

  • Rapp A, Mandery H (1986) Wine aroma. Cell Mol Life Sci 43:873–884

    Article  Google Scholar 

  • 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

    Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Article  Google Scholar 

  • Sarry JE, Günata Z (2004) Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors. Food Chem 87:509–521

    Article  CAS  Google Scholar 

  • 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

    Article  PubMed  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • Smart R, Robinson M (1991) Sunlight into wine. Winetitles, Adelaide

    Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • Zalacain A, Marin J, Alonso GL, Salinas MR (2007) Analysis of wine primary aroma compounds by stir bar sorptive extraction. Talanta 71:1610–1615

    Article  PubMed  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Biotechnical Faculty, University of Ljubljana, Ljubljana, 1001, Slovenia

    Denis Rusjan

Authors
  1. Denis Rusjan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Denis Rusjan .

Editor information

Editors and Affiliations

  1. , UMR Ecophysiologie et Génomique Fonction, Université de Bordeaux, Chemin de Leysotte CS 50008, Villenave d'Ornon, 33882, France

    Serge Delrot

  2. , IMEDEA-Dept. de Biologia, Universitat de les Illes Balears, Carretera Valldemossa Km. 7,5, Palma de Mallorca, 01722, Spain

    Hipólito Medrano

  3. Agriculturall Research Organisation, The Volcani Center, Institute of Horticulture, Bet Dagan, 50250, Israel

    Etti Or

  4. , Istituto di Frutti-Vitico9ltura, Universita Cattolica del Sacro Cuore, Via E. Parmense 84, Piacenza, 29100, Italy

    Luigi Bavaresco

  5. , Fondazione Edmund Mach, IASMA Research and Innovation Centre, Via E. mach 1, San Michele alll'Adige (TN), 38010, Italy

    Stella Grando

Rights and permissions

Reprints 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

Publish with us

Policies and ethics

Search

Navigation