Abstract
Knowing in detail how the white and red wine aroma compounds behave under various storage conditions and especially at high temperature is important in order to understand the changes occurring to their sensorial character during the shelf life. The initial aim of this work was to develop and validate a fast, modern, robust, and comprehensive protocol for the quantification of 64 primary, secondary, and tertiary volatile compounds by using solid-phase extraction (SPE) cartridges in sample preparation and fast GC-MS/MS (gas chromatography-tandem mass spectrometry assay) in analysis. The protocol was applied to a study of the behavior of seven Gewürztraminer and seven Teroldego wines stored in anoxia at 50 °C for 2.5 and 5 weeks. The results demonstrated a sharp decrease of the main linear terpenes linalool, geraniol, and nerol and the consequent increase of the cyclic ones, such as α-terpineol and 1,8-cineole; the increase of the C13-norisoprenoids 1,1,6,-trimethyl-1,2-dihydronapthalene (TDN), and β-damascenone and the C10 norisoprenoid safranal; the hydrolysis of acetates and linear esters; and the increase of some branched-chain esters. In red wines, a moderate increase was observed for some lactones. Some unwanted compounds, such as 2-aminoacetophenone (2-AAP), showed a notable increase in some Gewürztraminer wines, exceeding the olfactory threshold.
Highlights
The analysis of volatile compounds in wine is an informative tool for characterizing the different cultivars and wine styles and for studying their sensory properties and the dynamic evolution of their composition during maturation and aging
The main classes of compounds that impact the fruity and flowery aroma of wines and that modify it over time are the terpenes and norisoprenoids and various esters and alcohols that are formed during fermentation
One of the ways used in the past to estimate the aromatic potential depending on the evolution of precursors was to perform chemical or enzymatic hydrolysis to quantify the aroma precursors
Summary
The analysis of volatile compounds in wine is an informative tool for characterizing the different cultivars and wine styles and for studying their sensory properties and the dynamic evolution of their composition during maturation and aging. We know that wine is one of the beverages that can often evolve and improve during the maturation phase between the fermentation and the bottling as well as during the aging in bottle if this is done in optimal conditions [1,2]. One of the ways used in the past to estimate the aromatic potential depending on the evolution of precursors was to perform chemical or enzymatic hydrolysis to quantify the aroma precursors. Most of these techniques are not always able to simulate the reactions that occur in wine because they use extreme conditions of pH, temperature, and/or concentrations of enzymes with very high α-glucosidase activity. A possible alternative to analyze the potential of wines over time is to simulate the accelerated aging by playing on temperatures [5,6]
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