Abstract
The paper would like to show a direct injection into GC-MS/QqQ for the determination of secondary aromas in white wine samples fermented in two different ways. The procedure has been compared with more traditional methods used in this field, i.e., headspace analysis and liquid–liquid extraction. The application of such direct injection, for the first time in the literature, allows us to analyze Volatile Organic Compounds (VOCs) in the range 0.1–100 µg mL−1, with Limits of Detection (LODs) and Limits of Quantification (LOQs) between 0.01–0.05 µg mL−1 and 0.03–0.09 µg mL−1, respectively, intraday and interday below 5.6% and 8.5%, respectively, and recoveries above 92% at two different fortification levels. The procedure has been applied to real wine samples: it evidences how the fermentation in wood (cherry) barrel yields higher VOC levels than ones in wine fermented in steel tank, causing production of different secondary aromas and different relative flavors.
Highlights
Aroma is one of the important organoleptic characteristics of wine [1]
The easy perception of precise smells during the tasting of these grapes and their wines led the first scholars to talk about primary, secondary and tertiary aromas, meaning by primary those of the grape [3,4,5], secondary those produced during alcoholic fermentation [6] and tertiary those deriving from the aging of wine [7]
The paper would like to show an easy, rapid, and effective method for analyzing the Volatile Organic Compounds (VOCs) fraction, which is responsible of the wine aroma, in comparison with traditional procedures
Summary
Aroma is one of the important organoleptic characteristics of wine [1]. Nowadays, about 800 volatile organic compounds (VOCs) are identified [2]. The distinction in primary, secondary and tertiary aromas is nothing more than an old simplifying approach that dates to about sixty years ago Today, it is an anachronistic and above all non-exhaustive classification, born in a historical period in which knowledge on the composition of the volatile fraction of wine was very limited. The easy perception of precise smells during the tasting of these grapes and their wines led the first scholars to talk about primary, secondary and tertiary aromas, meaning by primary those of the grape [3,4,5], secondary those produced during alcoholic fermentation [6] and tertiary those deriving from the aging of wine (regardless of the container used for storage) [7] This classification was erroneously generalized and applied to most wines without considering the advances in scientific knowledge of the sector, so today this subdivision into “watertight compartments” is simplistic and incomplete because the phenomena related to the biogenesis of volatile components in wine and the quality of the odor emanating from them are much more complex and interconnected
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
