Rapid monitoring of chemical composition of wine during fermentation is essential to assure wine quality and prevent economical loss due to the production of volatile phenols as well as other off flavour compounds as consequence of microbial activity. Ambient mass spectrometry techniques, such as DART (Direct Analysis in Real Time), allow rapid fingerprinting of wine compounds, including phenolics and off-flavor compounds such as 4-ethylphenol and 4-ethylguaiacol (medicinal and barnyard odors), isovaleric acid (rancid flavour) and tetrahydropyridine (mousy flavour) as well as their biosynthetic precursors. The DART source is unique in that samples, in their native state, can be directly introduced into the sampling region and directly ionized for MS detection. Phenolic and off-flavor compounds in wines were identified based on their accurate masses, isotopic patterns and using an in-house database. The simple and short analysis time with DART-MS (30 seconds/sample) allows a high sample throughput, which is a key step forward to increase representative sampling of wine batches and for results in real time enabling better control of the wine production to prevent product loss.
Rapid Wine Fingerprinting: Detection of Phenolics and Off-Flavor Compounds by DART Mass Spectrometry / E. Crawford; P. Domizio; B. Musselman; C. M. L. Joseph; L. F. Bisson; B. C. Weimer; R. Jannotte. - STAMPA. - (2013), pp. 108-108. (Intervento presentato al convegno 64th ASEV National Conference 2013 tenutosi a Monterey, Caifornia, USA nel June 24-28, 2013).
Rapid Wine Fingerprinting: Detection of Phenolics and Off-Flavor Compounds by DART Mass Spectrometry
DOMIZIO, PAOLA;
2013
Abstract
Rapid monitoring of chemical composition of wine during fermentation is essential to assure wine quality and prevent economical loss due to the production of volatile phenols as well as other off flavour compounds as consequence of microbial activity. Ambient mass spectrometry techniques, such as DART (Direct Analysis in Real Time), allow rapid fingerprinting of wine compounds, including phenolics and off-flavor compounds such as 4-ethylphenol and 4-ethylguaiacol (medicinal and barnyard odors), isovaleric acid (rancid flavour) and tetrahydropyridine (mousy flavour) as well as their biosynthetic precursors. The DART source is unique in that samples, in their native state, can be directly introduced into the sampling region and directly ionized for MS detection. Phenolic and off-flavor compounds in wines were identified based on their accurate masses, isotopic patterns and using an in-house database. The simple and short analysis time with DART-MS (30 seconds/sample) allows a high sample throughput, which is a key step forward to increase representative sampling of wine batches and for results in real time enabling better control of the wine production to prevent product loss.I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.