Analysis of Volatile Profiles of Fermenting Grape Must by Headspace Solid-Phase Dynamic Extraction Coupled with Gas Chromatography−Mass Spectrometry (HS-SPDE GC-MS): Novel Application To Investigate Problem Fermentations

Abstract

The occurrence of stuck and sluggish wine fermentations is a persisting problem in the wine industry worldwide. This study illustrates the suitability of headspace solid-phase dynamic extraction coupled with gas chromatography-mass spectrometry (HS-SPDE GC-MS) for wine analysis and the subsequent application to discriminate between control and problem fermentations using partial least-squares discriminant analysis (PLS-DA) models. The specific analytical technique is relatively new and has not yet to the authors' knowledge been evaluated for the analysis of wine within this context of problem fermentations. HS-SPDE GC-MS was used to determine 68 volatile compounds (higher alcohols, fatty acids, esters, and carbonyl compounds) in 94 monovarietal fermenting must samples consisting of 56 red and 38 white cultivars. PLS-DA models showed the potential to discriminate between control and problem fermentations using corrected peak area headspace data for the 68 analytes. This possibility to discriminate between problem and control fermentations with only the headspace data could possibly be applied for the prediction of problem fermentations in future studies and to better understand the chemical causes of problem fermentations.

Volatile sesquiterpenes from fungi: what are they good for?

“…However, new and innovative methods are emerging and promise new findings in FVT monitoring. Headspace solid phase dynamic-extraction (HS-SPDE), which combines advantages of an adsorbent fibre and high-efficient concentration capability, was already successfully carried out for high performance analysis in wine fermentations by yeast (Malherbe et al 2009). HS-SPDE is highly reproducible and, compared with HS-SPME, more effective for most applications but also more intricate (Bicchi et al 2004).…”

HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region

“…Ethyl acetate, acetic acid 2-phenylethyl ester and dihydro-5-pentyl-2(3 H)-furanone were responsible for fruit flavour, peach and intense coconut aroma, respectively. Ethyl lactate was also a relatively important ester and was detected in nine Zhenjiang aromatic vinegars, formed by the esterification of ethanol with lactic acid, which could be an indicator of bacterial growth during alcoholic fermentation (20).…”

Physicochemical properties of soy protein prepared by enzyme‐assisted countercurrent extraction

“…Headspace solid-phase dynamic extraction combined with GC-MS analysis was performed using a gas chromatograph (Agilent 7890B, NetworkGC system) coupled to a mass selective detector (5973 inerts) and a CTC CombiPal autosampler (CTCAnalytics, Switzerland) in SPDE mode (Malherbe et al, 2009). Protein samples were placed in a 20 mL headspace glass vial.…”