Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry
Aroma is an important property of wine and it can be influenced significantly by enological practices. The aim of this work was, by use of stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS), to compare semi-quantitative concentrations of the volatile constituents of stain...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2017-12-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/3/4/62 |
| _version_ | 1811230103025221632 |
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| author | Darren J. Caven-Quantrill Alan J. Buglass |
| author_facet | Darren J. Caven-Quantrill Alan J. Buglass |
| author_sort | Darren J. Caven-Quantrill |
| collection | DOAJ |
| description | Aroma is an important property of wine and it can be influenced significantly by enological practices. The aim of this work was, by use of stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS), to compare semi-quantitative concentrations of the volatile constituents of stainless steel tank-fermented/matured Huxelrebe, Ortega, Schönburger and Siegerrebe varietal wines from a commercial English vineyard, with corresponding wines produced by oak cask (‘barrel’) fermentation/maturation. Aroma profiles of tank and barrel wines were different, with more volatiles detected and net concentrations being higher in barrel wines. Long chain ethyl carboxylate esters were generally more abundant in barrel wines, whereas acetate esters were generally more prominent in tank wines. By conducting a short (~7 month) maturation period in secondhand (third or fourth fill) casks, it was possible to make wines with more complex aromas, but without obvious oak aroma. |
| first_indexed | 2024-04-12T10:24:33Z |
| format | Article |
| id | doaj.art-29f3bf6009d347f7bac477207ac79936 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-04-12T10:24:33Z |
| publishDate | 2017-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-29f3bf6009d347f7bac477207ac799362022-12-22T03:37:00ZengMDPI AGBeverages2306-57102017-12-01346210.3390/beverages3040062beverages3040062Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass SpectrometryDarren J. Caven-Quantrill0Alan J. Buglass1Frutarom (UK) Ltd., Wellingborough, Northants NN8 2RN, UKDepartment of Chemistry, Korea Advance Institute of Science and Technology (KAIST), 335 Gwahangno, Yuseong-gu, Daejeon 305-701, KoreaAroma is an important property of wine and it can be influenced significantly by enological practices. The aim of this work was, by use of stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS), to compare semi-quantitative concentrations of the volatile constituents of stainless steel tank-fermented/matured Huxelrebe, Ortega, Schönburger and Siegerrebe varietal wines from a commercial English vineyard, with corresponding wines produced by oak cask (‘barrel’) fermentation/maturation. Aroma profiles of tank and barrel wines were different, with more volatiles detected and net concentrations being higher in barrel wines. Long chain ethyl carboxylate esters were generally more abundant in barrel wines, whereas acetate esters were generally more prominent in tank wines. By conducting a short (~7 month) maturation period in secondhand (third or fourth fill) casks, it was possible to make wines with more complex aromas, but without obvious oak aroma.https://www.mdpi.com/2306-5710/3/4/62stir bar sorptive extraction with thermal desorptiongas chromatography-mass spectrometryvolatile organic compoundswine |
| spellingShingle | Darren J. Caven-Quantrill Alan J. Buglass Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry Beverages stir bar sorptive extraction with thermal desorption gas chromatography-mass spectrometry volatile organic compounds wine |
| title | Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry |
| title_full | Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry |
| title_fullStr | Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry |
| title_full_unstemmed | Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry |
| title_short | Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry |
| title_sort | analysis of volatile components of varietal english wines using stir bar sorptive extraction gas chromatography mass spectrometry |
| topic | stir bar sorptive extraction with thermal desorption gas chromatography-mass spectrometry volatile organic compounds wine |
| url | https://www.mdpi.com/2306-5710/3/4/62 |
| work_keys_str_mv | AT darrenjcavenquantrill analysisofvolatilecomponentsofvarietalenglishwinesusingstirbarsorptiveextractiongaschromatographymassspectrometry AT alanjbuglass analysisofvolatilecomponentsofvarietalenglishwinesusingstirbarsorptiveextractiongaschromatographymassspectrometry |