Determination of histamine in port wines and grape juices by ion-pair extraction and stable isotope dilution GC-MS

Summary An isotope dilution, GC-MS method for the quantitation of histamine in wines and grape juices was assayed. This method includes isolation of histamine and its, deuterated analogue [α,α,β,β-²H₄]histamine, used as the labelled internal standard, by ion-pair extraction with bis-2-ethylhexylphosphate, conversion to the volatile derivative: tris-pentafluorobenzyl-histamine, capillary GC separation and measurement of the abundance ratio of the (M-181)⁺ ions from labelled and unlabelled derivatives. The method was successfully applied to the determination of histamine in several samples of Port wine, red and white table wine and grape juice. Data are given on detectability, linearity, repeatability and recovery.     

Monoterpenes in grape juice and wines

The importance of monoterpenes on varietal flavour of wines has been reviewed. These compounds were mainly found linked to sugar moieties in the grape juice and wines, showing no olfactive characteristics. In this way, mechanisms to liberate terpenes were studied, making a comparative study between acidic and enzymic hydrolysis of terpene glycosides. Finally, analytical techniques developed to study these compounds, in both free or glycosidically forms, and also to fractionate glycosidic precursors, have been discussed.     

Direct determination of Cd, Cu and Pb in wines and grape juices by thermospray flame furnace atomic absorption spectrometry

The applicability of thermospray flame furnace atomic absorption spectrometry (TS-FF-AAS) was evaluated for direct determination of Cu, Cd and Pb in wines and grape juices. The developed procedure does not require preliminary acid digestion of the samples. The optimum conditions for determination of Cu, Cd and Pb in wines were studied and the performance was compared to those typically obtained by flame atomic absorption spectrometry (FAAS). A sample volume of 150 microL was introduced into a heated nickel tube at a flow rate of 0.54 mLmin(-1) and 0.14 molL(-1) HNO(3) was used as sample carrier flowing at 2.5 mLmin(-1) for determining all analytes. The effect of ethanol concentrations on Cu, Cd and Pb absorbance signals were studied. All determinations were carried out by adopting optimized conditions and quantification was based on the standard additions method. Limits of detection (LOD) of 12.9, 1.8 and 5.3 microgL(-1) (n=14) for Cu, Cd and Pb, respectively, were obtained for wine samples (3sigma(blank)/slope, n=14). Relative standard deviations (R.S.D., %) of 2.7, 2.1 and 2.6 for Cu, Cd and Pb, were obtained (n=6) for wine samples. The values determined for grape juice samples were similar to these ones. The analytical throughput was 45 determinations h(-1) and accuracy was checked by addition-recovery experiments.     

A sensor based on electrodes supported on ion-exchange membranes for the flow-injection monitoring of sulphur dioxide in wines and grape juices

A sensitive and fast responding electrochemical sensor is described for the determination of free and total sulphur dioxide in wines and grape juices which prevents interferences coming from ethanol and other natural components. It consists of a cell provided with a porous gold working electrode supported on one face of an ion-exchange membrane, acting as a solid polymer electrolyte (SPE), which allows gaseous electroactive analytes to be detected. This sensor was used as an amperometric detector for a flow injection system in which controlled volumes of headspace equilibrated with samples were injected. This approach was adopted to make also possible the determination of total SO₂, avoiding drawbacks caused by the high relative humidity generated by the sample heating resulting from the neutralization reaction of excess NaOH, whose addition was required to release sulphur dioxide from its combined forms. Factors affecting the detection process were examined and optimised. Under the identified optimal conditions, SO₂ detection resulted in sharp peaks which allowed to infer detection limits for a signal-to-noise ratio of 3, referred to liquid samples, of 0.04 and 0.02 mg L⁻¹ for free and total SO₂ which were determined at 20 and 35 °C, respectively. Moreover, the responses were found to be characterized by good repeatability (±2% and ±4%, respectively) and linear dependence on the SO₂ concentration over a wide range (0.2-500 mg L⁻¹ for both free and total SO₂). Finally, the long-term stability of the sensor turned out to be totally satisfactory in that responses changed of ±9% alone even after long periods of continuous use. The application to some commercial wines and grape juices is also presented.     

Gas chromatographic-mass spectrometric characterization of flavanones in citrus and grape juices.

A method for the characterization of flavanones in fruit juices, involving solvent extraction, hydrolysis to the corresponding aglycones, trimethylsilylation and combined gas chromatography-mass spectrometry, is reported. The application of the method is demonstrated for the analysis of orange, lemon, grapefruit and grape juices.     

Statistical-probability simulation of the organoleptic properties of grape wines

Approaches to the evaluation of generalized wine quality indices based on a set of the quantitative characteristics of single parameters and their organoleptic rating were studied with the use of statistical-probability simulation methods. A general linear model (multiple linear regression) was constructed to predict degustation evaluation values from the concentrations of volatile substances (acetaldehyde, ethyl acetate, methanol, higher alcohols, acetic acid, and furfural) and wine quality classes (high, medium, low, and adulterated). The wine quality class was identified by discriminant analysis based on the concentrations of the above volatile substances. A program module was developed for the automation of a calculation procedure. The average absolute deviation of predicted values from degustation evaluation data in a test sample was 5.8%.     

Comprehensive two-dimensional liquid chromatography in the analysis of antioxidant phenolic compounds in wines and juices

A novel comprehensive two-dimensional liquid chromatographic (LC×LC) system was developed for the quantification of antioxidant phenolic compounds in wine and juice. The system allows parts of the sample that are well separated in the first column to pass directly to the detector after the first column, while the rest of the sample proceeds to the second column. The optimised LC×LC system employed a combination of two C18 columns, the latter column with an ion-pair reagent (tetrapentylammonium bromide). The relative standard deviations (RSD) for the retention times were better than 0.01% in the first dimension and on average 6.3% in the second. The RSD values of the peak volumes varied from 3% (protocatechuic acid) to 13% (caffeic acid, n = 3, 10 μg/ml).     

Varietal flavour compounds of four grape varieties producing Madeira wines

Boal, Malvasia, Sercial and Verdelho are the main white grape varieties used in Madeira wine production. To estimate the free fraction of varietal aroma compounds of these varieties, 39 samples of musts were analysed to determine their content of monoterpenols and C₁₃ norisoprenoids (terpenoids), using dynamic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. The r-values for linearity studies of the analytical method used, varied between 0.977 (nerolidol) and 0.999 (linalool). The repeatability for each compound varied between 2.5% (citronellol) and 11.8% (β-ionone).The mean values from three vintages (1998, 1999 and 2000) confirmed that these musts have differentiated contents of terpenoids. In opposition to Verdelho musts, Malvasia showed the highest free terpenoids content. In order to establish relations between the compounds and the varieties under investigation, principal component analysis and linear discriminant analysis were applied to the data, revealing a good separation and classification power between the four groups as a function of varietal origin.     

Quantification of nitrotyrosine in nitrated proteins

For kinetic studies of protein nitration reactions, we have developed a method for the quantification of nitrotyrosine residues in protein molecules by liquid chromatography coupled to a diode array detector of ultraviolet-visible absorption. Nitrated bovine serum albumin (BSA) and nitrated ovalbumin (OVA) were synthesized and used as standards for the determination of the protein nitration degree (ND), which is defined as the average number of nitrotyrosine residues divided by the total number of tyrosine residues in a protein molecule. The obtained calibration curves of the ratio of chromatographic peak areas of absorbance at 357 and at 280 nm vs. nitration degree are nearly the same for BSA and OVA (relative deviations <5%). They are near-linear at low ND (< 0.1) and can be described by a second-order polynomial fit up to $ {\hbox{ND}} = 0.5\left( {{R^2} > 0.99} \right) $ {\hbox{ND}} = 0.5\left( {{R^2} > 0.99} \right) . A change of chromatographic column led to changes in absolute peak areas but not in the peak area ratios and related calibration functions, which confirms the robustness of the analytical method. First results of laboratory experiments confirm that the method is applicable for the investigation of the reaction kinetics of protein nitration. The main advantage over alternative methods is that nitration degrees can be efficiently determined without hydrolysis or digestion of the investigated protein molecules.     

Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts

The influence of nitrogen compounds in grape musts on the content of sulphur compounds of wines was studied. Different vinifications were performed with the addition of methionine (20 mg l⁻¹) and/or cysteine (40 mg l⁻¹) to grape musts before alcoholic fermentation. Six grape musts, with different nitrogen composition, from cultivars of the ‘Vinhos Verdes’ Region, in Portugal, were used. Addition of methionine to grape musts enhanced the content of wines in 3-(methylthio)-1-propanol, acetic acid-3-(methylthio)propyl ester, 3-(methylthio)propionic acid and some unidentified sulphur compounds. Increase of cysteine concentration in musts led to the production of wines with high levels of hydrogen sulphide and cis-2-methyltetrahydro-thiophene-3-OL and also unidentified sulphur compounds; however, the content of 3-(methylthio)propionic acid in the wines decreased considerately with the addition of cysteine to grape musts. This work showed that cultivars from the Vinho Verde Region show different sulphur compound contents. Avesso wines, elaborated from grape musts with low amino acids level, presented the highest total sulphur compounds content. Wines from Azal branco and Alvarinho were characterised by high contents of 4-(methylthio)-1-butanol and 3-(methylthio)propionic acid, respectively. A high content of N-(3-(methylthio) propyl)-acetamide and dimethylsulphone characterise the Loureiro wines. In contrast, Trajadura wines, produced from a must rich in amino acids, presented a low total sulphur compounds content; however, these wines were also characterised by high concentrations of 4-(methylthio)-1-butanol, acetic acid-3-(methylthio)propyl ester and hydrogen sulphide.     

Evidence of vintage effects on grape wines using H NMR-based metabolomic study

The chemical composition of grape wines varies with grape variety, environmental factors of climate and soil, and bacterial strains, which can each affect the wine quality. Using ¹H NMR analysis coupled with multivariate statistical data sets, we investigated the effects of grape vintage on metabolic profiles of wine and the relationship between wine metabolites and meteorological data. Principal component analysis (PCA) showed a clear differentiation between Meoru wines that were vinified with the same yeast strain and Meoru grapes harvested from the same vineyard but with a different vintage. The metabolites contributing to the differentiation were identified as 2,3-butandiol, lactic acid, alanine, proline, γ-aminobutyric acid (GABA), choline, and polyphenols, by complementary PCA loading plot. Markedly higher levels of proline, lactic acid and polyphenols were observed in the 2006 vintage wines compared to those of 2007 vintage, showing excellent agreement with the meteorological data that the sun-exposed time and rainfall in 2006 were approximately two times more and four times less, respectively, than those in 2007. These results revealed the important role of climate during ripening period in the chemical compositions of the grape. This study highlights the reliability of NMR-based metabolomic data by integration with meteorological data in characterizing wine or grape.     

Analytical methods for the characterization of proteins and peptides in wines

Although proteins and peptides are minor constituents of wine, they make a significant contribution to its quality. Proteins can cause a number of technological problems during vinification and may be responsible for the appearance of turbidity in bottled wine. Peptides exhibit surfactant and sensory properties that can influence the organoleptic characteristics of wine. These reasons make protein and peptide analysis a necessity. In this paper, some of the applications in sample preparation, electrophoretic and chromatographic analysis, and detection of proteins and peptides in wine are examined. Special attention is paid to the methodologies that the authors have used in previously published studies, in some cases developed by them, and in other cases taken from the literature and used routinely in their laboratory.     

Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC

A RP-HPLC method with photodiode array detection (DAD) was developed to separate, identify and quantify simultaneously the most representative phenolic compounds present in Madeira and Canary Islands wines. The optimized chromatographic method was carefully validated in terms of linearity, precision, accuracy and sensitivity. A high repeatability and a good stability of phenolics retention times (< 3%) were obtained, as well as relative peak area. Also high recoveries were achieved, over 80.3%. Polyphenols calibration curves showed a good linearity (r(2) >0.994) within test ranges. Detection limits ranged between 0.03 and 11.5 microg/mL for the different polyphenols. A good repeatability was obtained, with intra-day variations less than 7.9%. The described method was successfully applied to quantify several polyphenols in 26 samples of different kinds of wine (red, rosé and white wines) from Madeira and Canary Islands. Gallic acid was by far the most predominant acid. It represents more than 65% of all phenolics, followed by p-coumaric and caffeic acids. The major flavonoid found in Madeira wines was trans-resveratrol. In some wines, (-)-epicatechin was also found in highest amount. Canary wines were shown to be rich in gallic, caffeic and p-coumaric acids and quercetin.     

Evaluation of pesticide residue in grape juices and the effect of natural antioxidants on their degradation rate

Various studies have been drawn toward the beneficial properties of fruit juices because they have several components, such as phenols, vitamins, and flavonoids, with antioxidant effects. However, fruit juices can also contain residues of pesticides used as standard pest control methods in crops. Many of these pesticides are degraded through oxidative mechanisms, and their persistence in juices can be enhanced by antioxidants. This study covers the degradation of four pesticides, aldicarb, demeton-S-methyl, fenamiphos, and methiocarb, to their respective sulfoxide and sulfone in grape juices, water (pH 3.5) and water (pH 3.5) with quercetin (one of the most important flavonoids of grape) added in an attempt to establish whether the presence of antioxidants can affect the degradation rate of pesticides. For this purpose, a multiresidue method based on solid-phase extraction (SPE) was developed for the simultaneous determination of these pesticides and their metabolites in commercial juices. The extraction procedure was carried out in C₁₈ columns. The subsequent elution of pesticides was performed with dichloromethane prior to the determination by liquid chromatography-tandem mass spectrometry (LC-MS/MS), using two precursor-product ion transitions. Average recoveries for all the pesticides studied were higher than 80%, with relative standard deviations lower than 15% in the concentration range 0.005–0.05 μg/mL, and the quantification limits achieved ranged from 0.1 to 4.6 μg/L. The results demonstrated that degradation was slower in fruit juices and aqueous solutions with quercetin than in water. Several commercial grape juices were also analyzed to establish the levels of these pesticides. Methiocarb, fenamiphos, and demeton-S-methyl were found at low levels in some samples.     

Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties

In order to differentiate and characterize Madeira wines according to main grape varieties, the volatile composition (higher alcohols, fatty acids, ethyl esters and carbonyl compounds) was determined for 36 monovarietal Madeira wine samples elaborated from Boal, Malvazia, Sercial and Verdelho white grape varieties. The study was carried out by headspace solid-phase microextraction technique (HS-SPME), in dynamic mode, coupled with gas chromatography–mass spectrometry (GC–MS). Corrected peak area data for 42 analytes from the above mentioned chemical groups was used for statistical purposes. Principal component analysis (PCA) was applied in order to determine the main sources of variability present in the data sets and to establish the relation between samples (objects) and volatile compounds (variables). The data obtained by GC–MS shows that the most important contributions to the differentiation of Boal wines are benzyl alcohol and (E)-hex-3-en-1-ol. Ethyl octadecanoate, (Z)-hex-3-en-1-ol and benzoic acid are the major contributions in Malvazia wines and 2-methylpropan-1-ol is associated to Sercial wines. Verdelho wines are most correlated with 5-(ethoxymethyl)-furfural, nonanone and cis-9-ethyldecenoate. A 96.4% of prediction ability was obtained by the application of stepwise linear discriminant analysis (SLDA) using the 19 variables that maximise the variance of the initial data set.     

Optimized determination of calcium in grape juice,wines, and other alcoholic beverages by atomic absorption spectrometry

This paper describes a study of the different methods of sample preparation for the determination of calcium in grape juice, wines, and other alcoholic beverages by flame atomic absorption spectrometry; results are also reported for the practical application of these methods to the analysis of commercial samples produced in Spain. The methods tested included dealcoholization, dry mineralization, and wet mineralization with heating by using different acids and/or mixtures of acids. The sensitivity, detection limit, accuracy, precision, and selectiviy of each method were established. Such research is necessary because of the better analytical indexes obtained after acid digestion of the sample, as recommended by the European Union, which advocates the direct method. In addition, although high-temperature mineralization with an HNO3-HCIO4 mixture gave the best analytical results, mineralization with nitric acid at 80 degrees C for 15 min gave the most satisfactory results in all cases, including those for wines with high levels of sugar and beverages with high alcoholic content. The results for table wines subjected to the latter treatment had an accuracy of 98.70-99.90%, a relative standard deviation of 2.46%, a detection limit of 19.0 microg/L, and a determination limit of 31.7 microg/L. The method was found to be sufficiently sensitive and selective. It was applied to the determination of Ca in grape juice, different types of wines, and beverages with high alcoholic content, all of which are produced and widely consumed in Spain. The values obtained for Ca were 90.00 +/- 20.40 mg/L in the grape juices, 82.30 +/- 23.80 mg/L in the white wines, 85.00 +/- 30.25 mg/L in the sweet wines, 84.92 +/- 23.11 mg/L in the red wines, 85.75 +/- 27.65 mg/L in the rosé wines, 9.51 +/- 6.65 mg/L in the brandies, 11.53 +/- 6.55 mg/L in the gin, 7.3 +/- 6.32 mg/L in the pacharán, and 8.41 +/- 4.85 mg/L in the anisettes. The method is therefore useful for routine analysis in the quality control of these beverages.     

Optimized determination of iron in grape juice, wines, and other alcoholic beverages by atomic absorption spectrometry

This paper describes a study of the different methods of sample preparation for the determination of iron in grape juice, wines, and other alcoholic beverages by atomic absorption spectrometry with electrothermal atomization; results are also reported for the practical application of these methods to the analysis of commercial samples produced in Spain. The methods examined include dealcoholization and dry and wet mineralization treatment using different acids and/or mixtures of them, both with and without heating. The sensitivity, detection limit, accuracy, precision, and selectivity of each method were established. The best results were obtained for wet mineralization with heated acid (HNO3-H2SO4); the results for table wines had an accuracy of 97.5-101.6%, a relative standard deviation of 3.51%, a detection limit of 19.2 micrograms/L, and a determination limit of 32.0 micrograms/L. The method was also sufficiently sensitive and selective. It was applied to the determination of iron in grape juice, different types of wines, and beverages with high alcoholic content, all of which are produced and widely consumed in Spain. The values obtained ranged from 3.394 +/- 2.15 mg/L for the juice, 2.938 +/- 1.47 mg/L for the white wines, 19.470 +/- 5.43 mg/L for the sweet wines, 0.311 +/- 0.07 mg/L for the brandies, and 0.564 +/- 0.12 mg/L for the anisettes. Thus, the method is useful for routine analysis in the quality control of these beverages.     

Magnetic solid‐phase extraction and ultrafast liquid chromatographic detection of Sudan dyes in red wines,juices, and mature vinegars

A nanocomposite of polystyrene‐coated magnetic nanoparticles was successfully synthesized and employed as adsorbent for magnetic solid‐phase extraction of four Sudan dyes (I, II III, and IV) in red wines, juices, and mature vinegars. The prepared magnetic nanoparticles with highly hydrophobic properties have excellent adsorption capacity for these lipophilic Sudan dyes. Extraction conditions were optimized. Experimental results showed that the recoveries of the four Sudan dyes were very satisfactory when 70 mg of polystyrene‐coated magnetic nanoparticles were used and the extraction could be completed within 20 min. It was proved that these magnetic nanoparticles can be reused after an easy washing process. By coupling the magnetic solid‐phase extraction with ultrafast liquid chromatography‐ultraviolet spectrometry, a rapid, green, effective, and sensitive method for the determination of Sudan dyes was developed. The LOD for Sudan I, Sudan II, Sudan III, and Sudan IV were 0.0039, 0.0063, 0.0057, and 0.017 ng/mL, respectively. Recoveries obtained by analyzing spiked water samples at three concentration levels (0.1, 1.0, and 10.0 ng/mL) were between 76.3 and 96.6%. The intra‐ and interday RSDs for the analytes were lower than 9.6%.     

Comparison of stir bar sorptive extraction and membrane-assisted solvent extraction for the ultra-performance liquid chromatographic determination of oxazole fungicide residues in wines and juices

The present study compares two new sample preparation methods, stir bar sorptive extraction (SBSE) and membrane-assisted solvent extraction (MASE) coupled to the novel technique of ultra-performance liquid chromatography (UPLC) for the sensitive, selective and solvent-free determination of six oxazole fungicide residues (hymexazol, drazoxolon, vinclozolin, chlozolinate, oxadixyl and famoxadone) in wine and juices. The analytes were separated on a rapid resolution C(18) column (50 mm x 4.6 mm, I.D., 1.8 microm) thermostated at 50 degrees C with isocratic elution using a 50/50 (v/v) water/acetonitrile (ACN) mobile phase at a flow-rate of 1 mL min(-1) and detected by diode-array detection (DAD). The UPLC method rapidly separates the fungicides (7 min). The best results as regards sensitivity, repeatability and analyte recovery were obtained using SBSE with a polydimethylsiloxane (PDMS) twister, at 60 degrees C for 30 min with stirring at 1700 rpm in the presence of a 0.1M acetate/acetic acid buffer (pH 5) and 20% (m/v) sodium chloride. Liquid desorption was performed with 100 microL of a 80/20 (v/v) ACN/water solution in a desorption time of 15 min. With the PDMS polymer, an apolar phase, hymexazol and oxadixyl were not extracted. Consequently, the SBSE procedure can only be applied to the other four fungicides. Detection limits ranged from 0.05 to 2.5 microgL(-1) at a signal to noise ratio of 3, depending on the compound. Recoveries obtained for spiked samples were satisfactory (83-113%) for all compounds. The proposed method was successfully applied to the analysis of different samples, residues of chlozolinate and drazoxolon being found in samples of red wine and grape juice, respectively.