Monitoring Acetaldehyde Concentrations during Micro-oxygenation of Red Wine by Headspace Solid-Phase Microextraction with On-Fiber Derivatization

Abstract

An analytical method was developed to quantify levels of acetaldehyde in wine samples. The method utilizes headspace solid-phase microextraction with on-fiber derivatization using O-(pentafluorobenzyl)hydroxylamine and quantification by gas chromatography with flame ionization detection. The technique showed good sensitivity and reproducibility in samples of Chardonnay, Petite Sirah, and Merlot wines containing acetaldehyde at levels below the sensory threshold (40-100 ppm). The method was used to monitor acetaldehyde concentrations during the micro-oxygenation of Merlot wine in a 141 L pilot-plant experiment and a 2400 L full-scale study. In both experiments, levels of acetaldehyde remained constant for several weeks before increasing at rates of the order of 1 ppm/day. Variations in the levels of acetaldehyde present are discussed within the context of the underlying chemical reactions.

Oxidation mechanisms occurring in wines

“…An increase in acetaldehyde has been recorded in the later stages of regular micro-oxygenation (Carlton, Gump, Fugelsang, & Hasson, 2007) and during an electrochemical microoxidation approach (Fell, Dykes, Nicolau, & Kilmartin, 2007). A further influence on the rate of oxidative changes during micro-oxygenation is the level of SO 2 in the wine.…”

Simultaneous determination of diethylacetal and acetaldehyde during beer fermentation and storage process

“…observed the acetaldehyde and acetal from distillation cut, raw liquor and Chinese finished liquor . Aged and micro‐oxygenated wines were monitored in production by sensory analysis or by measuring acetaldehyde . During the brewing process, the determination and quantitative analysis of acetaldehyde could assist in the evaluation of complete and proper fermentation; improper fermentation resulted in reprocessing or dumping of beer.…”

“…Determination of acetaldehyde content is generally carried out using gas chromatography (GC) or high‐performance liquid chromatography (HPLC) . GC methods for acetaldehyde have involved solid‐phase microextraction, followed by derivatization with o ‐2,3,4,5,6‐(pentafluorobenzyl)hydroxylamine hydrochloride .…”

Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

“…Contrary to what was found by Vasserot et al [57], the final concentration of acetaldehyde was rather low. The initial concentration in acidic red wine/must and red wine/marc mixtures was 14.3 and 20.0 mg/L, respectively, and increased during deacidification to values between 21-86 mg/L, below the detection limit, that is 100 mg/L [70].…”