Volatile phenolics in Teran PTP red wine

Helena BAŠA ČESNIK, Klemen LISJAK

Abstract


The volatile phenolics, 4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol were quantified in Teran PTP wines that were produced in the Kras winegrowing district. The compounds were determined by using gas chromatography coupled with mass spectrometry after extraction with diethylether. Three years monitoring (2011, 2012, 2013 vintages) showed that all four undesirable compounds were identified in Teran PTP wines, however their content did not influence significantly the sensory characteristics of the wine. The average contents gained over the three-year period (2011-2013; n=82) were 153±193 µg L-1 for 4-ethylphenol, 1265±682 µg L-1 for 4-vinylphenol, 69±94 µg L-1 for 4-ethylguaiacol and 128±106 µg L-1 for 4-vinylguaiacol. 7.3 % of samples showed contents of 4-ethylphenol above the odour threshold values. For 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol that percentage was 98.8 %, 25.6 % and 91.5 %, respectively.

Keywords


Red wiens, Teran, volatile phenolics, phenolic compounds, GC/MS, 4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol, 4-vinylguaiacol

Full Text:

PDF

References


Alaňón M. E., Schumacher R., Castro-Vázquez L., Díaz-Maroto I. J., Díaz-Maroto M. C., Pérez-Coello M. S. 2013. Enological potential of chestnut wood for aging Tempranillo wines part I: Volatile compounds and sensorial properties. Food Research International, 51: 325-334, DOI: 10.1016/j.foodres.2012.12.007

Čuš F., Gerič Stare B., Bach B., Barnavon L. 2011. Vsebnost biogenih aminov in hlapnih fenolov ter prisotnost kvasovke Brettanomyces bruxellensis v slovenskih vinih. Vinarski dan 2011, Ljubljana, 30. november 2011, pp. 5-24

Díez J., Domíniguez C., Guillén D. A., Veas R., Barroso C. G. 2004. Optimisation of stir bar sorptive extraction for the analysis of volatile phenols in wines. Journal of Chromatography A, 1025: 263-267, DOI: 10.1016/j.chroma.2003.10.073

Domínguez C., Guillén D. A., Barroso C. G. 2002. Determination of volatile phenols in fino sherry wines. Analytica Chimica Acta, 458: 95-102. DOI: 10.1016/S0003-2670(01)01581-1

Du Toit W., Pretorius I., Lonvaud-Funel A. 2005. The effect of sulphur dioxide and oxygen on the viability and culturability of a strain of Acetobacter pasteurianus and a strain of Brettanomyces bruxellensis isolated from wine. Journal of Applied Microbiology, 98: 862-871, DOI: 10.1111/j.1365-2672.2004.02549.x

European Union 1990. Commission Regulation (EEC) No. 2676/90 determining Community methods for the analysis of wines

García-Carpintero E.G., Sánchez-Palomo E., Gómez Gallego M. A., González-Viňas M. A.. 2012. Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines. Food Chemistry, 131: 90-98, DOI: 10.1016/j.foodchem.2011.08.035

García-Carpintero E. G., Sánchez-Palomo E., Oliveria González Viňas M. A. 2014. Volatile composition of Bobal red wines subjected to alcoholic/malolactic fermentation with oak chips. Food Science and Technology, 55: 586-594, DOI: 10.1016/j.lwt.2013.10.024

Larcher R., Nicolini G., Puecher C., Bertoldi D., Moser S., Favaro G. 2007. Determination of volatile phenols in wine using high-performance liquid chromatography with a coulometric array detector. Analytica Chimica Acta, 582: 55-60, DOI: 10.1016/j.aca.2006.08.056

López R., Aznar M., Cacho J., Ferreira V. 2002. Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection. Journal of Chromatography A, 966: 167-177. DOI: 10.1016/S0021-9673(02)00696-9

Oelofse A., Lonvaud-Funel A., Du Toit M.. 2009. Molecular identification of Brettanomyces bruxellensis isolated from red wines and volatile phenol production. Food Microbiology, 26: 377-385, DOI: 10.1016/j.fm.2008.10.011

Pizarro C., Pérez-del-Notario N., González-Sáz J. M. 2007. Multiple headspace solid-phase microextraction for eliminating matrix effect in the simultaneous determination of haloanisoles and volatile phenols in wines. Journal of Chromatography A, 1166: 1-8, DOI: 10.1016/j.chroma.2007.08.031

Pizarro C., Sáenz-González C., Pérez-del-Notario N., González-Sáiz J. M. 2012. Optimisation of a sensitive method based on ultrasound-assisted emulsification-microextraction for the simultaneous determination of haloanisoles and volatile phenols in wine. Journal of Chromatography A, 1244: 37-45, DOI: 10.1016/j.chroma.2012.04.070

Pour Nikfardjam M., May B., Tschiersch C. 2009. Analysis of 4-vinylphenol and 4-vinylguaiacol in wines from the Württemberg region (Germany). Mitteilungen Klosterneuburg, 59: 84-89

Renouf V., Perello M.-C., De Revel G., Lonvaud-Funel A. 2007. Survival of wine microorganisms in the bottle during storage. American Journal of Enology and Viticulture, 58: 379-386

Saez J. S., Lopes C. A., Kirs V. E. 2011. Production of volatile phenols by Pichia manshurica and Pichia membranifaciens isolated from spoiled wines and cellar environment in Patagonia. Food Microbiology, 28: 503-509, DOI: 10.1016/j.fm.2010.10.019

Silva I., Campos F. M., Hogg T., Couto J. A. 2011. Factors influencing the production of volatile phenols by wine lactic acid bacteria. Internatuional Journal of Food Microbiology, 145: 471-475, DOI: 10.1016/j.ijfoodmicro.2011.01.029

Smit A., Cordero Otero R., Lambrechts M. G., Pretorius I. S., Van Rensburg P. 2003. Enhancing volatile phenol concentrations in wine by expressing various phenolic acid decarboxylase genes in Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry, 51: 4909-4915, DOI: 10.1021/jf026224d

Valentăo P., Seabra R. M., Lopes G., Silva L. R., Martins V., Trujillo M. E., Velázquez E., Andrade P. B. 2007. Influence of Dekkera bruxellensis on the contents of anthocyanins, organic acids and volatile phenols of Dăo red wine. Food Chemistry, 100: 64-70, DOI: 10.1016/j.foodchem.2005.09.010




DOI: http://dx.doi.org/10.14720/aas.2016.107.1.01

Refbacks

  • There are currently no refbacks.


Copyright (c) 2016 Helena BAŠA ČESNIK, Klemen LISJAK

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

 

Acta agriculturae Slovenica is an Open Access journal published under the terms of the Creative Commons CC BY License.

                           


eISSN 1854-1941