Differentiation of certified brands of origins of Spanish white wines by HS-SPME-GC and chemometrics

A headspace solid-phase microextraction gas-chromatographic (HS-SPME-GC) procedure was used to determine the composition of the volatile fraction of white wine samples from several Spanish certified brands of origin (CBO). The compounds present were previously identified by gas chromatography−mass spectrometry (GC−MS) and quantitative determinations were carried out by GC-FID. Four CBO, Rueda, Ribeiro, Penedés, and Condado de Huelva, were studied. Rueda wines present the highest concentrations of ethyl acetate (55.86−125.27 μg mL⁻¹), isoamyl acetate (0.91−6.72 μg mL⁻¹), hexyl acetate (0.09−0.81 μg g mL⁻¹), and 2-phenethyl acetate (0.14−0.66 μg mL⁻¹). Compounds such as ethyl hexanoate (0.88−2.15 μg mL⁻¹) and ethyl decanoate (0.29−0.96 μg mL⁻¹) appeared in higher concentration in Ribeiro, Rueda, and Penedés samples. According to the results obtained and by applying pattern-recognition procedures differentiation of the considered CBO was attained. Principal-component analysis (PCA), linear discriminant analysis (LDA), and multilayer perceptrons neural networks (MLP-NN) were used as chemometric tools for pattern-recognition studies. Electronic supplementary material The online version of this article (doi:) contains supplementary material, which is available to authorized users.     

Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietal origin

A combination of mass spectrometry-based electronic nose (MS e_nose) and chemometrics was explored to classify two Australian white wines according to their varietal origin namely Riesling and unwooded Chardonnay. The MS e_nose data were analysed using principal components analysis (PCA), discriminant partial least squares (DPLS) and linear discriminant analysis (LDA) applied to principal components scores and validated using full cross validation (leave one out). DPLS gave the highest levels of correct classification for both varieties (>90%). LDA classified correctly 73% of unwooded Chardonnay and 82% of Riesling wines. Even though the conventional analysis provides fundamental information about the volatile compounds present in the wine, the MS e_nose method has a series of advantages over conventional analytical techniques due to simplicity of the sample-preparation and reduced time of analysis and might be considered as a more convenient choice for routine process control in an industrial environment. The work reported here is a feasibility study and requires further development with considerably more commercial samples of different varieties. Further studies are needed in order to improve the calibration specificity, accuracy and robustness, and to extend the discrimination to other wine varieties or blends.     

Classification of wines from five Spanish origin denominations by aromatic compound analysis

Wine is a complex matrix in which aroma compounds play an important role in the characterization of the flavor pattern of a given wine. Twelve volatile compounds were determined in 244 samples of Spanish red wines from different denominations of origin: Rioja, Navarra, Valdepe?as, La Mancha, and Cari?ena. The samples were analyzed by GC using headspace solid-phase microextraction. The concentration (mg/mL) intervals obtained were 3-methyl-butyl acetate (3.9 to 116), 3-methyl-1-butanol (93 to 724), ethyl hexanoate (0.8 to 39), 1-hexanol (0.3 to 6.7), ethyl octanoate (1.4 to 41), diethyl succinate (0.2 to 13), 2-phenyl ethyl acetate (0 to 5.3), hexanoic acid (0 to 8.3), geraniol (0 to 3.0), 2-phenylethanol (1.5 to 56), octanoic acid (0 to 20), and decanoic acid (0 to 3.3). Wines were classified by multivariate statistical methods: principal component analysis, and lineal discriminant analysis. A correct differentiation among wines according to their origin was obtained by lineal discriminant analysis.     

Ozone treatment for mercury determination in white wines

A method was developed for the generation of mercury vapour by means of cold-vapour flow-injection atomic absorption spectrometry (FI-CV-AAS) from white wine samples after ozonation as sample pre-treatment. Two different reactors designs for sample ozonation were developed and investigated. The limit of detection and the limit of quantification were, respectively, 0.5 and 1.7 μg l⁻¹, and the relative standard deviation (n=10) was 2% for a concentration of 50 μg l⁻¹ and 7% for a concentration of 5 μg l⁻¹. The pre-treatment with ozone has allowed to reduce drastically the amount of chemical reagents (e.g. carrier agent and reducing agent) used in the FI-CV-AAS system. The mercury content of wine samples was also determined by FI-CV-AAS after pre-concentration in the presence of HNO₃ and H₂O₂. In general, there was no significant difference among data obtained from both methodologies, but pre-treatment with ozone is much faster.     

Volatile compounds of red and white wines by headspace--solid-phase microextraction using different fibers

The behavior of four fibers [polydimethylsiloxane (PDMS), PDMS-divinylbenzene (DVB), carboxen (CAR)-PDMS, PDMS-DVB-CAR), is tested for the analysis of volatile compounds of white and red wine. The PDMS-DVB-CAR fiber is the most appropriate to obtain the most wide volatile profile of wines. The better extraction conditions are 40 min at 35 degrees C. Satisfactory data about the reproducibility and uptake are obtained for more than 40 volatile compounds of red and white wine.     

High-performance liquid chromatographic determination of the riboflavin concentration in white wines for predicting their resistance to light

This research paper describes a new application in the field of quality control of white wine. A high-performance liquid chromatography analysis of riboflavin was used together with a simple sensorial test to produce a classification of wines, rating their susceptibility to exposure to light. Based on a wide survey covering 85 commercial white wines of different varieties in three countries (Italy, Spain and Slovenia), an average value of riboflavin of 98.63 microg/l with a rather high standard deviation of 41.91 microg/l, and a normal distribution was obtained. Our statistical study of the frequency distribution of the sensorial scores of light-exposed wines by means of the Expectation-Maximization algorithm demonstrated that a large majority (71%) of these products were susceptible to the light, 31% of them belonging to the most severely affected group. Content of riboflavin was correlated with severity of appearance of the off-flavor in light-exposed white wines. These methods are directly applicable in the quality control of wine, being a valuable aid for oenologists in choosing appropriate fining protocols to reduce the appearance of the undesired "sunlight flavor" in bottled products.     

Determination of sulphur dioxide in young white wines by flow injection with chemiluminescence detection

The use of the closed-flow injection system for the direct and repetitive determination of sulphur dioxide (5.0–300 mg l^t?1 in young white wines with chemiluminescence detection is described. The chemiluminescence from the oxidation of the disulfitomecurate complex with cerium(IV) in an acidic solution in the presence of riboflavin sulphate. The procedure is simple and reproducible. Results are in good agreement with those obtained by the spcetrophotometric pararosaniline method.     

Analysis of terpenes in white wines using SPE-SPME-GC/MS approach

Terpenes contribute to some white wines aroma, especially these produced from Muscat grapes and others aromatic ones of high terpene contents (Gewürtztramminer, Traminer, Huxel, Sylvaner). Terpenes are present in wine in free and bound (in a form of glycosides) forms. Analyses of bound terpenes are usually performed using solid phase extraction after hydrolysis of glycosides. A new method for determination of terpenes from wine, focused on determination of terpenes released after acidic hydrolysis, based on solid phase extraction (SPE) followed by solid phase microextraction (SPME) was developed. Non-polar (free) and polar (bound terpenes) fractions were separated on 500 mg C18 cartridges. Bound terpenes were sampled using SPME immediately after acidic hydrolysis in non-equilibrium conditions. Application of combined SPE-SPME approach allowed quantification of selected terpenes in lower concentrations than in SPE approach and added a selectivity to the method, which enabled detection of compounds non-detectable in SPE extracts. Results obtained by SPE and SPE-SPME approach were correlated for free terpenes and those released after acid hydrolysis 20 white wines obtained from different grape varieties (R² = 0.923). Although developed for wine terpenes analysis, SPE followed by SPME approach has a great potential in analysis of other bound wine flavor compounds, especially those potent odorants present in trace amounts.     

Trace metal studies of selected white wines: an alternative approach

A number of white wines from vineyards outside the metropolitan region of Melbourne were analyzed for the trace metals copper, iron, potassium, sodium, magnesium and calcium by atomic absorption spectrometry (AAS). The 24 wines analyzed included Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer and Pinot Gris. In addition, preliminary transmission near infrared (NIR) spectrometric analyses for these metals in the above wines indicated, using both multiple linear regression (MLR) and partial least squares (PLS), that promising results may be obtained for some metals. The squared correlation coefficients (R²) and the ratios of the standard error of cross validation (SECV) and the standard deviation (S.D.) for the calibration models for potassium, sodium, magnesium and calcium were acceptable, however those for iron and copper were not. Although, only a small number of wines were used in this study, the preliminary data indicated that NIR spectrometry may provide a suitable, rapid method for analysis for some metals in white wines, and warrants a further investigation using a larger number of white wines over a wider range of locations.     

Single-use optical sensor for the determination of iron in water and white wines

A new method, based on the use of a disposable sensor, for the determination of Fe(II) in waters and wines is proposed. The sensor is formed by an inert rectangular strip of polyester (Mylar) and a circular film (6 mm in diameter) adhered on its surface. This film, which contains the required reagents for the fixation of the analyte by means of a complexation reaction, forms the sensing zone of the sensor. When the sensor is introduced in an acidified (pH 2.5) sample solution containing between 4.0 and 300.0 micrograms/L of Fe(II), a violet-red colour develops in the initially colourless sensing zone. The linear range of the method depends on the equilibration time of the sensor with the sample solution. Thus, when the equilibration time was 5 min, the linear range was 41.0-300.0 micrograms/L, while for 60 min the range was 4.0-50.0 micrograms/L. Detection and quantification limits were 12.0 and 41.0 micrograms/L, respectively, for an equilibration time of 5 min. The precision of the method, expressed as relative standard deviation of ten samples of 100.0 micrograms/L of Fe(II), was 4.9%. Interferences produced by other species usually present in waters or wines have been studied. Cu(II) and Co(II) interfered seriously at concentration levels higher than 100.0 and 150.0 micrograms/L, respectively. The method was applied to the determination of Fe(II) in different types of waters and wines, using atomic absorption spectrometry as a reference method.     

HPLC coupled with fluorescence detection for the determination of procyanidins in white wines

Summary In this study a high-performance liquid chromatography method was developed for the determination of procyanidin dimers B1, B2, B3, B4 and procyanidin trimers C1 and T2 in white wine using fluorescence detection. This method allowed analysis of white wine with no prior treatment. Limits of quantification were form 12 μg.L⁻¹ to 16 μg.L⁻¹. Reproductibility data for replicate analysis was measured and the CV was less than 4.5%. This method was used for the determination of these compounds in six French white wines.     

Trace elements determination in red and white wines using total-reflection X-ray fluorescence

Several wines produced in different regions from south of Brazil and available in markets in Rio de Janeiro were analyzed for their contents of elements such as: P, S, Cl, Ca, Ti, Cr, Mn, Fe, Ni, Cu, Zn, Rb and Sr. Multi-element analysis was possible with simple sample preparation and subsequent analysis by total-reflection X-ray fluorescence using synchrotron radiation. The measurement was carried at the X-ray fluorescence beamline in the Synchrotron Light Source Laboratory in Campinas, Brazil. The levels of the various elements obtained were lower in the Brazilian wines than the values generally found in the literature. The present study indicates the capability of multi-element analysis for determining the contents of various elements present in wines coming from Brazil vineyards by using a simple, sensitive and precise method.     

Single-use optical sensor for the determination of iron in water and white wines

A new method, based on the use of a disposable sensor, for the determination of Fe(II) in waters and wines is proposed. The sensor is formed by an inert rectangular strip of polyester (Mylar) and a circular film (6 mm in diameter) adhered on its surface. This film, which contains the required reagents for the fixation of the analyte by means of a complexation reaction, forms the sensing zone of the sensor. When the sensor is introduced in an acidified (pH 2.5) sample solution containing between 4.0 and 300.0 μg/L of Fe(II), a violet-red colour develops in the initially colourless sensing zone. The linear range of the method depends of the equilibration time of the sensor with the sample solution. Thus, when the equilibration time was 5 min, the linear range was 41.0–300.0 μg/L, while for 60 min the range was 4.0– 50.0 μg/L. Detection and quantification limits were 12.0 and 41.0 μg/L, respectively, for an equilibration time of 5 min. The precision of the method, expressed as relative standard deviation of ten samples of 100.0 μg/L of Fe(II), was 4.9%. Interferences produced by other species usually present in waters or wines have been studied. Cu(II) and Co(II) interfered seriously at concentration levels higher than 100.0 and 150.0 μg/L, respectively. The method was applied to the determination of Fe(II) in different types of waters and wines, using atomic absorption spectrometry as a reference method.     

Determination of aminothiols by liquid chromatography with amperometric detection at a silver electrode: Application to white wines

Liquid chromatography coupled to a silver electrode based flow-through amperometric detector (LC-EC-Ag) was developed for the determination of aminothiols in white wines. The C18 reversed phase LC system operated in the isocratic mode at 0.7 mL min⁻¹ and used an acidic mobile phase composed of formic acid, EDTA, sodium nitrate, sodium hydroxide, and methanol 1% (v/v) at pH 4.5. The working electrode operated at 0.08 V vs Ag/AgCl, 3 M KCl and its manual cleaning was realized once a month by smoothing on a polishing cloth. The analyzed aminothiols were resolved and eluted within 4 min, and all standard curves were linear in the range 2 × 10⁻⁷–2 × 10⁻⁵ M. The analyzed wine samples needed no preparation other than dilution with the mobile phase. The concentration of cysteine (CYS), homocysteine (HCYS), glutathione (GSH) and N-acetylcysteine (NAC) in bottled white wines, determined by the method of standard addition, was found to be in the low μM range (0.2–2 mg L⁻¹) depending on the wine type and its age.     

Determination of total polyphenol index in wines employing a voltammetric electronic tongue

This work reports the application of a voltammetric electronic tongue system (ET) made from an array of modified graphite-epoxy composites plus a gold microelectrode in the qualitative and quantitative analysis of polyphenols found in wine. Wine samples were analyzed using cyclic voltammetry without any sample pretreatment. The obtained responses were preprocessed employing discrete wavelet transform (DWT) in order to compress and extract significant features from the voltammetric signals, and the obtained approximation coefficients fed a multivariate calibration method (artificial neural network-ANN-or partial least squares-PLS-) which accomplished the quantification of total polyphenol content. External test subset samples results were compared with the ones obtained with the Folin–Ciocalteu (FC) method and UV absorbance polyphenol index (I₂₈₀) as reference values, with highly significant correlation coefficients of 0.979 and 0.963 in the range from 50 to 2400 mg L⁻¹ gallic acid equivalents, respectively. In a separate experiment, qualitative discrimination of different polyphenols found in wine was also assessed by principal component analysis (PCA).     

Differentiation of red wines using an electronic nose based on surface acoustic wave devices

An electronic nose, utilizing the principle of surface acoustic waves (SAW), was used to differentiate among different wines of the same variety of grapes which come from the same cellar. The electronic nose is based on eight surface acoustic wave sensors, one is a reference sensor and the others are coated by different polymers by spray coating technique. Data analysis was performed by two pattern recognition methods; principal component analysis (PCA) and probabilistic neuronal network (PNN). The results showed that electronic nose was able to identify the tested wines.     

Differentiation among some isomeric di- and trifunctional aromatic amines by plasma desorption mass spectrometry

Isomeric di- and trifunctional aromatic amines are easily differentiated on the basis of their plasma desorption (PD) mass spectra. Six series of aromatic amines were studied in the positive-ion mode. In each series, the differences observed in the PD mass spectra allow each isomer to be characterized. In the formation of molecular ions, these differences proceed from the competition between electron impact ionization and protonation. Several chemoselective or regioselective reactions such as hydrogenation, hydration, dimerization and some fragmentations also allow isomeric aromatic amines to be differentiated.