Journal
FOOD CHEMISTRY
Volume 125, Issue 2, Pages 743-749Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.09.008
Keywords
HS-SPME; Aromatic compounds; Quantitative determination; Alcoholic fermentation
Funding
- Modern Industrial Technology System for Agriculture [nycytx-30]
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Timely monitoring of changes in the type and quantity of aromatic compounds throughout the must fermentation process provides useful information for wine makers. This paper aimed to use headspace solid phase micro-extraction coupled with gas chromatography (HS-SPME/GC-MS) to analyse aromatic compounds produced during must alcoholic fermentation. The results showed that both qualitatively and quantitatively, the PDMS/CAR/DVB fibre was suitable for extracting aromatic compounds in wine. The amount of alcohols, esters, acids and monoterpenes absorbed on the SPME fibre were influenced by the ethanol content. Calibration curves with a high correlation (R-2 > 0.900) obtained in seven ethanol contents (2%, 4%, 6%, 8%, 10%, 12% and 14%) were established to quantitatively determine the amount of aromatic compounds during alcoholic fermentation. A validated HS-SPME method for determining aromatic compounds was used to monitor aromatic compounds during Syrah alcoholic fermentation. This modified HS-SPME method was proved to be useful for controlling the oenological process.
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