Agricultural and Biosystems Engineering Publications

Campus Units

Agricultural and Biosystems Engineering, Food Science and Human Nutrition, Toxicology

Document Type

Article

Publication Version

Published Version

Publication Date

7-5-2017

Journal or Book Title

Separations

Volume

4

Issue

3

First Page

24

DOI

10.3390/separations4030024

Abstract

The aroma profile of red wine is complex and research focusing on aroma compounds and their links to viticultural and enological practices is needed. Current research is limited to wines made from cold-hardy cultivars (interspecific hybrids of vinifera and native N. American grapes). The objective of this research was to develop a fully automated solid phase microextraction (SPME) method, using tandem gas chromatography-mass spectrometry (GC-MS)-olfactometry for the simultaneous chemical and sensory analysis of volatile/semi-volatile compounds and aroma in cold-hardy red wines. Specifically, the effects of SPME coating selection, extraction time, extraction temperature, incubation time, sample volume, desorption time, and salt addition were studied. The developed method was used to determine the aroma profiles of seven selected red wines originating from four different cold-hardy grape cultivars. Thirty-six aroma compounds were identified from Maréchal Foch, St. Croix, Frontenac, Vincent, and a Maréchal Foch/Frontenac blend. Among these 36 aroma compounds, isoamyl alcohol, ethyl caproate, benzeneethanol, ethyl decanoate, and ethyl caproate are the top five most abundant aroma compounds. Olfactometry helps to identify compounds not identified by MS. The presented method can be useful for grape growers and wine makers for the screening of aroma compounds in a wide variety of wines and can be used to balance desired wine aroma characteristics.

Comments

This article is from Separations 2017, 4(3), 24; doi:10.3390/separations4030024. Posted with permission.

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Open

Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

Copyright Owner

The authors

Language

en

File Format

application/pdf

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