HS-SPME-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits

Wine aroma is one of the most important parameters responsible for its quality, and hence for consumer acceptance. In order to obtain an appropriate technique to study volatile aroma compounds in mulberry wines, headspace-solid phase microextraction (HS-SPME) comb 40°C for 30 min with a 50/30 μm divinylbenzenecarboxen-polydimethylsiloxane (DVB-CAR-PDMS) fiber. Approximately 80 volatile compounds have been quantified in the mulberry wine, pertaining at several chemical groups, mainly higher alcohols, fatty acids, esters, and some volatile phenols whose concentration range from few to 138.36 mg/L. This work describes a novel methodology for the analysis of mulberry wines by HS-SPME coupled to GC-MS. HS-SPME using a 50/30 μm DVB-CAR-PDMS fiber is provided the higher extraction efficiency (p<0.05) for the volatiles including the most esters, higher alcohols, and fatty acids than by the other fibers.     

AROMA CONSTITUENTS OF MUSCADINE WINES1

Welder and Noble muscadine wines were analyzed for their volatile aroma compounds with a combined gas chromatograph-mass spectrometer. Higher alcohols and esters of fatty acids were numerically the largest groups of flavor components identified, with many of these compounds present in both Welder and Noble wines. The relative concentrations at which they occured in both wines were however different. The more intense peaks appeared in the Noble wine in most cases. 2-phenylethanol which is often present in muscadine grapes was also identified in the wines. A gas chromatogram of the wine extracts are presented, along with a Table of compounds and their associated mass spectral data.     

Food Phenolics,Pros and Cons: A Review

Phenolic compounds like simple phenols, flavonoids, and phenolic acids are commonly in foods of plant origin. Several studies, including animal and epidemiological investigations, have demonstrated that phenolic compounds in foods possess positive attributes such as anticarcinogenesis, antioxidant potential, antiviral activity, antimicrobial activity, and antimutagenic activity. However, other studies have shown that the same phenolics have negative attributes such as carcinogenic activity and antinutritional activity, as well as imparting negative attributes to foods. This review summarizes the information about food phenolics and presents the most current knowledge with respect to its role in human health, food attributes, and toxicity among others.     

Food Phenolics, Pros and Cons: A Review

Phenolic compounds like simple phenols, flavonoids, and phenolic acids are commonly in foods of plant origin. Several studies, including animal and epidemiological investigations, have demonstrated that phenolic compounds in foods possess positive attributes such as anticarcinogenesis, antioxidant potential, antiviral activity, antimicrobial activity, and antimutagenic activity. However, other studies have shown that the same phenolics have negative attributes such as carcinogenic activity and antinutritional activity, as well as imparting negative attributes to foods. This review summarizes the information about food phenolics and presents the most current knowledge with respect to its role in human health, food attributes, and toxicity among others.     

Varietal and geographic classification of French red wines in terms of elements,amino acids and aromatic alcohols

Thirty-four French red wines from three regions already studied for their anthocyanin and flavonoid constituents have been further analysed for elements, amino acids and aromatic alcohols. An interpretation of the differences between wines related to their different geographic and varietal origins has been made from the results of statistical analyses: F statistic, principal component analysis (PCA) and stepwise discriminant analysis (SDA). Wine samples produced near Bordeaux were found to be characterised by higher rubidium and lower lithium and calcium concentrations. Differences between wine samples made from the same grape variety or produced in the same region are mainly related to differences in potassium and ash contents. The PCA demonstrates that the concentration of most amino acids in wines is mainly a function of the technology used in wine production. Moreover, it shows that the concentration of proline, hydroxyproline and ethanolamine are generally lower in wines prepared from Carignan, Cinsault and Grenache grapes than in wines from Cabernet Franc, Cabernet Sauvignon or Merlot grapes. Finally, it shows clear differences between wines according to the latitude of the production centre. These differences correspond to increasing total nitrogen content from south to north, ie Narbonne and Bordeaux versus Angers. In discriminant analysis Bordeaux wines were characterised by high rubidium and low arginine concentrations, Angers wines by a lower arginine content and Narbonne wines by their abundance of magnesium and deficiency of ethanolamine.     

戴尔有孢圆酵母对葡萄酒香气的影响

以新疆天山北麓产区和山东乳山产区赤霞珠葡萄为原料,分别选用酿酒酵母、戴尔有孢圆酵母单独发酵以及二者混合发酵,发酵结束后测定葡萄酒的各项理化指标以及挥发性化合物含量。结果表明：2个产地赤霞珠葡萄酒共检测出60种与酵母代谢相关的挥发性化合物,其中醇类23种、酯类26种、酸类8种和酮类3种,不同酵母菌发酵的葡萄酒中的香气成分及含量差异明显;戴尔有孢圆酵母单独发酵产生的醇类、酯类和酸类含量都较高,而与酿酒酵母混合发酵则降低了挥发酸的含量;本实验中戴尔有孢圆酵母明显提高了赤霞珠葡萄酒中乙基酯类的含量,特别是辛酸乙酯、癸酸乙酯和月桂酸乙酯等脂肪酸乙酯,增加了葡萄酒中的果香味;对于原料来自不同产地的葡萄酒,戴尔有孢圆酵母与酿酒酵母混合发酵均可以增强其发酵香气,提高葡萄酒香气的复杂性。     

不同年份干红葡萄酒香气物质分析研究(英文)

葡萄酒香气物质是决定葡萄酒的风格及质量的重要化学成分。分析研究我国不同原产地域葡萄酒香气成分对葡萄酒质量的感官标准体系的建立,以及对葡萄酒生产工艺优化和质量评价有着重要意义。本试验研究了宁夏贺兰山东麓原产地域不同红色酿酒品种所酿造的不同年份的干红葡萄酒香气的化学成分,采用溶液萃取法提取3个单品种2001年份的赤霞珠、梅鹿辄、蛇龙珠干红和1997、1994年份的蛇龙珠干红香气物质成分;用气相色谱-质谱进行分离测定,结合计算机检索技术对分离化合物进行鉴定,应用TIC峰面积归一法测定各成分的相对含量;分别分离出36、31、32、32和30个峰,鉴定出36、31、31、31和29个香气化学成分,共占其色谱流出组分总量的为100.00%、100.00%、99.97%、99.74%和99.66%。它们主要是脂肪羧酸、脂肪醇、芳香醇、低级脂肪酸、脂肪酮、杂环类(呋喃类、噻吩类)、醚类等。在相同酿造工艺处理条件下,不同单品种干红葡萄酒中,相对含量较高的香气成分种类相似,而微量特征香气成分差异较为显著,从而构成各类不同品种葡萄酒独特香气和风格。2001年、1997年和1994年三个不同年份的蛇龙珠干红在大罐陈酿过程中,共检测出香气成分37种。其中相同的香气化合物成分有25个。表明陈酿过程中,香气成分变化较为平缓。香气成分含量变化规律为:酯类由低→高→较低,醇类由高→低→最高,羧酸类、酮类及杂环类都呈现出由高→低逐渐转化的趋势,醚类化合物由低→高→较高的变化规律。     

Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China

ABSTRACT:  The aromatic composition and key odorants of young red wines produced from Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet wines were compared and the reasons for the difference in their aromatic compounds were discussed. Forty-three odorants were detected in Cabernet Sauvignon and Cabernet Franc wines compared to 50 in Cabernet Gernischet wine. Quantitatively, acids formed the most abundant group in the aromatic components of the 3 wines, followed by alcohols and esters. Compared to Cabernet Sauvignon and Cabernet Franc wines, the profiles of alcohols and esters for Cabernet Gernischet wine were more diverse. Monoterpenes, namely, 4-terpinenol, citronellol, and nerol, were found solely in Cabernet Gernischet wine. Only 10 compounds, namely, ethyl octanoate, ethyl hexanoate, isoamyl acetate, ethyl butyrate, β-damascenone, ethyl decanoate, isoamyl alcohol, acetic acid, octanoic acid, and phenylethyl acetate, were always present in the 3 wines at concentrations higher than their threshold values. However, ethyl octanoate, ethyl hexanoate, and isoamyl acetate were found to jointly contribute to 97%, 98.9%, and 99% of the global aroma of Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet wines, respectively. This result showed that the aroma indistinguishableness of the 3 wines was mainly due to the dominance of the fruity notes exerted by the ethyl esters and, to a lesser extent, to the contribution of varietal aromatic compounds to the global aroma of the wines.     

Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis

The role played by ethyl esters of fatty acids and by acetates of higher alcohols on the aroma of young wines from neutral grape varieties has been investigated. The statistical methods used have been stepwise linear regression and principal components analysis. Very significant conclusions have been reached. The role played by these compounds depends on the type of wine. In white wines their main role is in the perception of tree fruit and tropical fruit notes. It has been demonstrated that the former notes are linked to ethyl esters, while the latter are linked mainly to acetates of higher alcohols. In rose wines the intensity of tree fruit aroma was correlated with ester content, however no clear conclusion was reached about the role of various compounds on the perception of quality. Finally, in red wines these compounds do not determine the intensity of fruit aromas, and they only play a modulating role on aroma quality. This indicates that red grape varieties must have other aroma compounds which are responsible for the fruity characteristics of wines.     

Yeast and bacterial modulation of wine aroma and flavour

Wine is a highly complex mixture of compounds which largely define its appearance, aroma, flavour and mouth‐feel properties. The compounds responsible for those attributes have been derived in turn from three major sources, viz. grapes, microbes and, when used, wood (most commonly, oak). The grape‐derived compounds provide varietal distinction in addition to giving wine its basic structure. Thus, the floral monoterpenes largely define Muscat‐related wines and the fruity volatile thiols define Sauvignon‐related wines; the grape acids and tannins, together with alcohol, contribute the palate and mouth‐feel properties. Yeast fermentation of sugars not only produces ethanol and carbon dioxide but a range of minor but sensorially important volatile metabolites which gives wine its vinous character. These volatile metabolites, which comprise esters, higher alcohols, carbonyls, volatile fatty acids and sulfur compounds, are derived from sugar and amino acid metabolism. The malolactic fermentation, when needed, not only provides deacidification, but can enhance the flavour profile. The aroma and flavour profile of wine is the result of an almost infinite number of variations in production, whether in the vineyard or the winery. In addition to the obvious, such as the grapes selected, the winemaker employs a variety of techniques and tools to produce wines with specific flavour profiles. One of these tools is the choice of microorganism to conduct fermentation. During alcoholic fermentation, the wine yeast Saccharomyces cerevisiae brings forth the major changes between grape must and wine: modifying aroma, flavour, mouth‐feel, colour and chemical complexity. The wine bacterium Oenococcus oeni adds its contribution to wines that undergo malolactic fermentation. Thus flavour‐active yeasts and bacterial strains can produce desirable sensory results by helping to extract compounds from the solids in grape must, by modifying grape‐derived molecules and by producing flavour‐active metabolites. This article reviews some of the most important flavour compounds found in wine, and their microbiological origin.     

Changes in phenolic composition of wines submitted to in vitro dissolution tests

Wine is an important source of dietary antioxidants, due to its content of phenolic compounds. These compounds may be degraded in the gastrointestinal tract before absorption. A hydroalcoholic standard solution containing 14 phenolic compounds and 25 wines (red, white and Sherry wines) were submitted to a dissolution test employing gastric and intestinal fluids according to The United States Pharmacopeia conditions. Concentration of each phenol was determined, before and after the treatments, by high-performance liquid chromatography with a photodiode array detector. In the standard solution, phenolic acids were rather stable in gastric and intestinal media. Flavonoids were affected most. When wines were submitted to this test, gallic acid, caffeic acid, catechin and quercetin increased in concentrations while resveratrol (trans-, cis- and their glucosides), caffeoyltartaric acid and ethyl gallate resisted gastric and intestinal media.     

户太8号桃红葡萄酒贮藏期香气物质损失及添加剂护香效果分析

研究户太8号桃红葡萄酒贮藏期的香气物质变化规律,并比较几种添加剂处理的护香效果,旨在优化设计葡萄酒的陈酿工艺。研究以户太8号桃红葡萄酒为试材,当葡萄酒发酵结束后分别添加适量葡聚糖、没食子酸、甘露糖蛋白和谷胱甘肽处理,而后定期采集酒样,对酒样香气通过仪器和感官进行分析。香气成分采用SPME-GC-MS定性定量分析,香气特征通过感官培训的品评小组量化品评。结果表明:户太8号桃红葡萄酒中共定量出33种香气物质,有9种成分的气味活性值(OAV)大于1,11种成分的OAV在0.1~1.0。贮藏期间,酒样中乙酸酯和中链脂肪酸乙酯含量在贮藏初期急剧下降而后趋于平稳,高级醇含量逐渐升高至平缓,脂肪酸、萜烯类和苯乙基类化合物的含量逐渐升高并在贮藏后期降低。贮藏1年后,葡聚糖处理的酒样中果香酯、苯乙基类以及己(烯)醇类化合物等香气物质含量明显高于其他处理组,而其他处理组之间差异不显著。感官分析也表明,葡聚糖处理组比其他处理组具有更好的温带水果、甜香、花香和小浆果香的香气特征。研究发现,在发酵结束后添加300mg/L葡聚糖对贮藏期户太8号桃红葡萄酒表现出较好的护香作用。     

Antioxidant and antimicrobial properties of polyphenolic fractions from selected Moroccan red wines

The present study is the first effort to a comprehensive evaluation of the antioxidant and antimicrobial activities of fractionated red wines from Morocco. The results obtained revealed that the wine samples were characterized by a higher phytochemical concentration than the same variety of wines with a different geographical origin and other more consumed red wines, confirming what was reported in a previous authors' work. The most phenolic-rich fractions were the ones containing phenolic acids and quercetin glucoronides from Syrah and Merlot wine samples while Cabernet Sauvignon exhibited the highest monomeric anthocyanin content. The antioxidant activity of wine extracts was tested by ferric reducing antioxidant power and 1,1-diphenyl-2-picrilhydrazyl assays. Samples revealed a higher reducing capacity than radical scavenging property and a good correlation between antioxidant activity and polyphenolic content values. As regards the antimicrobial properties, each fraction exhibited activity against a broad spectrum of food-borne microorganisms, revealing not only a moderate to high natural preserving capacity, but also potentially beneficial influence on human health. PRACTICAL APPLICATION: In consideration of the scarcity of data regarding composition and biological properties of Moroccan red wines, the present study may represent a valuable reference for wine consumers and producers.     

Influence of Nutrients Addition to Nonlimited-in-Nitrogen Must on Wine Volatile Composition

ABSTRACT: Several factors can affect production of volatile compounds in wines, including nutritional differences in the must. Among the nutritive compounds of must, the amino acids are of great importance due to the fact that they can serve as precursors of esters or may play an indirect role in supporting cellular metabolic activities. The aim of this study was to examine the influence of the addition of a complex nutrient such as the yeast autolysate to a nitrogen nonlimited must of Chardonnay variety on the formation of esters, alcohols, and acids. Yeast autolysate supplied fatty acids, amino acids (above all, tyrosine, threonine, and glutamic acid), and an insoluble fraction formed by yeast cell walls. It was observed that the nutrient enrichment of the Chardonnay must did not favor the formation of either esters or alcohols. These results demonstrate that when juice is sufficient in nitrogen, the addition of amino acids does not improve the volatile composition of wine. Under these conditions, the amino acids would have probably been used for other cellular processes that do not produce volatile compounds.     

Accelerated Aging against Conventional Storage: Effects on the Volatile Composition of Chardonnay White Wines

The effects of time (storage period) and temperature (accelerated aging) on Chardonnay white wines have been evaluated. Attention was focused on a large extent of individual volatile compounds, scarcely previously reported in that kind of wines. On the one hand, several volatile compounds (mainly esters, benzenic compounds, C₁₃‐norisoprenoids, acids, and terpenes) showed the same behavior when temperature and time were applied separately. Therefore, the effect of 1 y of storage could be predicted by temperature application during short time, just analyzing those volatile compounds. Moreover, the formation of some volatile compounds (such as dioxanes, dioxolanes, and 1,2‐dihydro‐1,1,6‐trimethylnaphtalene (TDN)) and the disappearance of some alcohols, terpenes, and furanic compounds occurred in both conventional stored and accelerated‐aged wines. On the other hand, wines submitted to high temperature differed from 1‐y stored wines on several volatile compounds, such as β‐damascenone, C₆‐alcohols, dioxolanes, γ‐butyrolactone, and TDN. Therefore, it is possible to assert that the analysis of these compounds could allow checking the possible inadequate handling by employing an excessive temperature.     

Chemical composition and in vitro antimicrobial and cytotoxic activities of plum (Prunus domestica L.) wine

A moderate intake of wine is associated with a positive impact on human health owing to the effects of important biologically active components present in the wine in large amounts. The aim of this study was to examine the chemical composition and to assess antimicrobial and cytotoxic activities of fruit wines produced from three plum varieties (?a?anska rana, ?a?anska lepotica and Po?ega?a) commonly grown in Serbia as an approach to assess the quality and acceptability of these wines as a functional food. Furthermore, the activity of a series of control samples was assessed in order to determine components from the wine that are responsible for its functional properties. The plum wines produced showed considerable antimicrobial activity against six bacterial and two yeast strains used in this study. In addition to antimicrobial activity, the plum wines showed a significant cytotoxic effect (IC₅₀ < 50 µg mL^?1) on the growth of three tested cancer cell lines (Hep2c, RD and L2OB). Regarding the determined activities, ?a?anska rana plum wine achieved the best results. The results indicated that the antimicrobial activity of the plum wines was, in large part, based on the effects of the total acids and the pH value, while the contribution of ethanol and the content of the phenolic compounds were not significant. Similar conclusions were drawn regarding the cytotoxic activity of this fruit wine. The results can be seen as a contribution to the global acceptance of fruit wines as a functional food, with the accent placed on moderate consumption. An important advantage of fruit wines (in particular plum wine), compared with traditional grape wine, is their lower alcohol content. Copyright © 2016 The Institute of Brewing & Distilling     

酿酒葡萄品种及产区对贺兰山东麓葡萄酒香气质量的影响研究

为研究酿酒葡萄品种及产区对葡萄酒香气的影响,采用气相色谱-质谱联用（GC-MS）技术分析了贺兰山东麓产区四种不同品种葡萄酒、中国四个不同大产区以及贺兰山东麓四个小产区的赤霞珠葡萄酒品种香气差异并对结果进行主成分分析（PCA）。结果表明：四种不同品种葡萄酒中共检测出香气物质50种,其中酯类21种、醇类15种、酸类7种、醛类4种以及其他类3种,香气活性值（OAV）＞1的香气物质有11种,其中霞多丽、赤霞珠葡萄酒中OAV最高的风味物质均为乙酸异戊酯和异戊酸,而马瑟兰和北玫葡萄酒中OAV最高的风味物质为大马士酮。PCA结果显示,宁夏贺兰山东麓不同小产区赤霞珠葡萄酒香气成分之间无明显差异;中国不同酿酒葡萄产区的赤霞珠葡萄酒香气成分之间差异明显。     

Improvement of volatile composition of wines by controlled addition of malolactic bacteria

The effect of malolactic fermentation (MLF) on the volatile composition of red wines was studied by inoculation with selected lactic acid bacteria. Four wines were inoculated with different Oenococcus oeni (syn. Leuconostoc oenos) strains, the major malolactic species found in wines, and one was inoculated with a Lactobacillus sp. strain. A non inoculated wine was also analyzed to act as a control. Malolactic fermentation and evolution of non volatile compounds were followed by HPLC and after the depletion of the malic acid present in wine the volatile compounds were extracted and analyzed by gas chromatography with flame ionization and mass spectrometry. Wines which had undergone the MLF showed a significant increment in total higher alcohols, esters and acids that are important in the sensory properties and quality of wine.