sensory quality of wine judged by analytical …€¦ · analytical techniques erich leitner tu...
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SENSORY QUALITY OF WINE JUDGED BY
ANALYTICAL TECHNIQUES
Erich Leitner
TU Graz, Institute of Analytical Chemistry and Food Chemistry,
Graz, Austria
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Wine Analysis - Overview
Quality of Wine
Relevance of Aroma Fingerprinting
Comprehensive GCxGC-MS
Identifying Specific Aroma Compounds
Enhancing Selectivity and Sensitivity
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Parameters Affecting the Wine
Quality
Determining factors
Grape variety
Grape ripeness
Soil-composition and water supply
Climate
Yield
Fermentation
(single yeast strain vs spontaneous)
Technology
(reductive, oxidative, stainless steel, barrels)
Ageing
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Aroma Compounds
– varietal compounds, either free forms or those obtained
from precursors present in grapes
Rotundone, Isobutylmethoxypyrazine, Monoterpenes e.g.
Linalool, sulfur compounds
– compounds formed during winemaking that are
essentially fermentative compounds
– compounds formed during the maturation of wines
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Aromaprofile
10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00
Chardonnay Producer 1 2011
10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00
Chardonnay Producer 1 2013
10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00
Chardonnay Producer 2 2014
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Statistical Analysis
Schilcher
Chardonnay
Grauburgunder
Weissburgunder
Statistical Analysis can be
helpful in the differentiation
of different grape varieties
and/or vinification processes
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Comprehensive GCxGC-MS
10.00 15.00 20.00 25.00 30.00 35.00 40.00 45.00
Shimadzu QP2010 plus
Column 1 ZB-1 HT 30*0.25*0.25
Column 2 BPX-50 2.5*0.15*0.15
35°C (1 min) @3°C/min to 240°C
ZOEX modulator 280°C (350 ms)
Modulation frequency 5 s
35-300 amu (50 scans/s)
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Chardonnay Producer 1 2011
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Chardonnay Producer 2 2014
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The Molecular Signature of Smell
„For mixtures containing more than four components,
the odorants were found to lose their individuality and
produce a new odor percept conveying a unique odor
quality not elicited by the single components.“
Th. Hoffmann et al,
Natures Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future
Biotechnology, Angew. Chem. Int. Ed. 2014, 53, 7124 – 7143
3-40 individual odorants determine the typical smell of a product
Less than 3% of the volatile fraction show odour activity
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Minor Constituents [g/L]
7
6
1,21,8
1
10,5
0,5
0,05
0,05
1,1
Glycerine
Acids
Minerals
Non volatile phenols
Sugar
Acetic acid
Higher Alcohols
Amino acids
SO2
Aroma
Glycerol
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The Aroma Wheel
Ann Noble UC Davis
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The Aroma Compound Wheel
95
30
58
56
30
65
15
20
30
30
Ester
Acids
Alcohol
Terpenes
Carbonyls
Sulfur Compounds
Lactones
Furanes
Volatile Phenols
Other
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The Concentration Ranges
Compounds Concentrations [µg/L]
Esters 10-5000
Acids 20-4000
Alcohols 20-1000
Terpenes 0.01-800
Carbonyls 0.1-3000
Sulfur Compounds 0.01-300
Lactones 10-1500
Furanes 20-700
Volatile Phenols 30-3500
Other 0.0008-80
Analytical methods covering the whole concentration range
are required!!!ISEAC 39 Erich Leitner16.08.2016
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Aroma Compounds in Wine and
Threshold
Compound Aroma descriptor Concentration
in wine [µg/L]
Sensory
threshold [µg/L]
Diethyl sulfide Cooked vegetable 4-32 0.93
Z Oak lactone Coconut, flowery n.d.-589 67
4-Ethylphenol Medicinal, horse sweat n.d.-6500 140
Ethyl butanoate Floral, fruity 10-180 20
Ethyl hexanoate Green apple 30-3400 50
Acetic acid [mg/L] Vinegar 110-1150 280
Ethyl acetate [mg/L] Nail polish, fruity 22.5-400 7.5
Bartkowsky E.J., Pretorius I.S., in Biology of Microorganisms on Grapes, in Must
and in Wine, Springer Verlag 2009, ISBN 978-3-540-85462-3
The Odour Activity Value (OAV) and NOT the concentration
is relevant!!!!!!!!!!ISEAC 39 Erich Leitner16.08.2016
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Varietal Aroma
2-Isobutyl-3-methoxypyrazine
Initially identified in Cabernet Sauvignon grapes, also found
in Cabernet Franc, Merlot and Sauvignon Blanc
Sensory threshold: 2ng/L
Odour descriptors: green bell pepper, green gooseberry,
aparagus, vegetal
Survives the fermentation and is stable in the wineISEAC 39 Erich Leitner16.08.2016
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Changes of IBMP during
Sauvignon Blanc Grape Ripening
0,0
10,0
20,0
30,0
40,0
50,0
60,0
70,0
80,0
6.7. 16.7. 29.7. 16.8. 27.8. 16.9. 29.9.
IBM
P [
ng
/kg
]
Date
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Quantification using MS/MS
with Stable Isotope Dilution Analysis
10.40 10.50 10.60 [min]
IBMP 6.1 ng/LIS IBMP (d3) 10 ng/L
124.10>81.10
124.10>94.10
127.10>83.10 127.10>95.10
Sample preparation: HS-SPME 1 mL, 50/30 µm DVB/Carboxen/PDMS 50°C, 30 min
Shimadzu TQ8040
Column: ZB-5 MS 30*0.25*0.25
Temperature programme: 40°C (1 min ) @10°C to 290°C
Substance Loop Time Transition CE Transition CE Transition CE Q1 Res Q2 Res
IBMP-d3 0.1 127.10>95.10 13 127.10>83.10 7 127.10>97.10 11 High High
IBMP 0.1 124.10>94.10 11 124.10>81.10 7 124.10>79.10 23 High High
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OH
OHO
HO
O
OH
OH
O
OH
OH
OH
HO O
OH
OH
…..thank you for your attention
ISEAC 39 Erich Leitner16.08.2016