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Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Analytical Chemistry".

Deadline for manuscript submissions: closed (30 November 2019) | Viewed by 34591

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Dr. Rosa M. Perestrelo

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CQM - Centro de Química da Madeira, University of Madeira, Funchal, Portugal
Interests: wine chemistry; wine analysis; food chemistry; molecular markers; natural products; food bioactive components; analytical chemistry; microextraction; chromatographic analysis
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. José Sousa Câmara

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CQM, Centro de Química da Madeira Universidade da Madeira, Campus da Penteada, Funchal, Portugal
Interests: chemical characterization of foods and food-related matrices; natural products; food bioactive components; food contaminants; authenticity and typicality of foods; food chemistry; analytical chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Wine is a widely consumed beverage thanks to its unique and pleasant sensory properties. Wine is composed of more than one thousand chemical compounds (e.g., alcohols, esters, acids, terpenoids, phenolic compounds, flavonoids, anthocyanins, minerals, vitamins, among others) resulting from several chemical and biochemical processes. Nowadays, microextraction techniques in tandem with high-resolution analytical instruments have been applied by wine researchers to expand the knowledge of wine´s chemical composition with the purpose to improve wine quality, support winemaker decisions related to the winemaking process, and guarantee the authenticity and genuineness of wine.

This Special Issue aims to update the top-of-the-art extraction procedures (e.g., -SPEed, MEPS, NTME, SPME) and analytical methodologies (e.g. HRMS, NMR, electrophoresis) emphasizing their use as suitable platforms for the establishment of the chemical composition of wine (volatomic profile, antioxidants, phenolic pattern, elemental composition, among others). In addition, information related to wine sensorial properties, contaminants, authenticity, and chemometric tools used for data treatment will be described in this issue.

Dr. Perestrelo Rosa
Prof. Dr. José Sousa Câmara
Guest Editors

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Keywords

volatile profile
phenolic profile
elemental composition
contaminants
sensorial analysis
off-flavors
quality control
authenticity markers
microextraction procedures
analytical instruments
chemometric tools

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Published Papers (9 papers)

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Editorial

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2 pages, 185 KiB

Open AccessEditorial

Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry

by Rosa Perestrelo and José S. Câmara

Molecules 2020, 25(6), 1363; https://doi.org/10.3390/molecules25061363 - 17 Mar 2020

Viewed by 1944

Abstract

Wine is a widely consumed beverage thanks to its unique and pleasant sensory properties [...] Full article

(This article belongs to the Special Issue Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry)

Research

Jump to: Editorial

14 pages, 2079 KiB

Open AccessArticle

Determining High-Intensity Sweeteners in White Spirits Using an Ultrahigh Performance Liquid Chromatograph with a Photo-Diode Array Detector and Charged Aerosol Detector

by Kang Ma, Xiaojia Li, Yiwen Zhang and Fei Liu

Molecules 2020, 25(1), 40; https://doi.org/10.3390/molecules25010040 - 20 Dec 2019

Cited by 11 | Viewed by 4154

Abstract

In China, white spirit is not only an alcoholic drink but also a cultural symbol. A novel and accurate method for simultaneously determining nine sweeteners (most authorized for use in China) in white spirits by ultrahigh performance liquid chromatography (UHPLC) with a photo-diode array detector (PDA) and charged aerosol detector (CAD) was developed. The sweeteners were acesulfame, alitame, aspartame, dulcin, neotame, neohesperidine dihydrochalcone, saccharin, sodium cyclamate, and sucralose. The sweeteners were separated within 16 min using a BEH C18 column and linear gradient-elution program. The optimized method allowed low concentrations (micrograms per gram) of sweeteners to be simultaneously detected. The CAD gave good linearities (correlation coefficients > 0.9936) for all analytes at concentrations of 0.5 to 50.0 μg/g. The limits of detection were 0.16 to 0.77 μg/g. Acesulfame, dulcin, neohesperidine dihydrochalcone, and saccharin were determined using the PDA detector, which gave correlation coefficients > 0.9994 and limits of detection of 0.16 to 0.22 μg/g. The recoveries were 95.1% to 104.9% and the relative standard deviations were 1.6% to 3.8%. The UHPLC-PDA-CAD method is more convenient and cheaper than LC-MS/MS methods. The method was successfully used in a major project called “Special Action against Counterfeit and Shoddy white spirits” and to monitor risks posed by white spirits in China. Full article

(This article belongs to the Special Issue Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry)

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22 pages, 659 KiB

Open AccessArticle

Assessment of the Bioactive Compounds in White and Red Wines Enriched with a Primula veris L.

by Maria Tarapatskyy, Ireneusz Kapusta, Aleksandra Gumienna and Czesław Puchalski

Molecules 2019, 24(22), 4074; https://doi.org/10.3390/molecules24224074 - 11 Nov 2019

Cited by 12 | Viewed by 4426

Abstract

The aim of this paper was to analyze selected physicochemical properties and the pro-health potential of wines produced in southeastern Poland, in the Subcarpathian region, and commercial Carlo Rossi wines enhanced with cowslip (Primula veris L.). This study used ultra-performance reverse-phase liquid chromatography (UPLC)-PDA-MS/MS to perform most of the analysis, including the polyphenolic compounds and saponin content in wines enriched by Primula veris L. The initial anthocyanin content in Subcarpathian (Regional) red wine samples increased four times to the level of 1956.85 mg/L after a 10% addition of Primula veris L. flowers. For white wines, a five-fold increase in flavonol content was found in Subcarpathian (Regional) and wine samples, and an almost 25-fold increase in flavonol content was found in Carlo Rossi (Commercial) wine samples at the lowest (2.5%) Primula veris L. flower addition. Qualitative analysis of the regional white wines with a 10% Primula veris L. flower enhancement demonstrated the highest kaempferol content (197.75 mg/L) and a high quercetin content (31.35 mg/L). Thanks to wine enrichment in triterpenoid saponins and in polyphenolic compounds from Primula veris L. flowers, which are effectively extracted to wine under mild conditions, both white and red wines can constitute a highly pro-health component of diets, which is valuable in preventing chronic heart failure. Full article

(This article belongs to the Special Issue Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry)

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15 pages, 1086 KiB

Open AccessArticle

Development and Evaluation of a HS-SPME GC-MS Method for Determining the Retention of Volatile Phenols by Cyclodextrin in Model Wine

by Chao Dang, Kerry L. Wilkinson, Vladimir Jiranek and Dennis K. Taylor

Molecules 2019, 24(19), 3432; https://doi.org/10.3390/molecules24193432 - 21 Sep 2019

Cited by 5 | Viewed by 3294

Abstract

Volatile phenols exist in wine and can be markers for Brettanomyces and smoke taint off-odors. Cyclodextrins (CDs) are found to be capable of forming inclusion complexes with volatile phenols. Cross peaks on 2D ¹H ROESY nuclear magnetic resonance (NMR) spectra demonstrated inclusion of volatile phenols in the β-CD cavity, while difference tests confirmed this resulted in a perceptible reduction of their sensory impact. However, a conventional headspace solid phase microextraction (HS-SPME) method using an isotopically labelled normalizing standard failed to quantify the residual volatile phenols by gas chromatography-mass spectrometry (GC-MS) because of inclusion of the standard by the CDs. A new method involving an additional liquid phase was developed and validated for quantitation of volatile phenols in the presence of CDs. The retention of eight volatile phenols by α-, β-, and γ-CD was subsequently studied. Full article

(This article belongs to the Special Issue Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry)

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17 pages, 1407 KiB

Open AccessArticle

Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors

by Rosa Perestrelo, Catarina Silva and José S. Câmara

Molecules 2019, 24(17), 3028; https://doi.org/10.3390/molecules24173028 - 21 Aug 2019

Cited by 42 | Viewed by 5366

Abstract

In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS–SPME/GC–qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors. Full article

(This article belongs to the Special Issue Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry)

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18 pages, 2196 KiB

Open AccessArticle

Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin–Polysaccharide Interactions in Wine-Like Media

by Sijing Li, Kerry L. Wilkinson, Agnieszka Mierczynska-Vasilev and Keren A. Bindon

Molecules 2019, 24(11), 2100; https://doi.org/10.3390/molecules24112100 - 3 Jun 2019

Cited by 22 | Viewed by 4678

Abstract

Interactions between grape seed tannin and either a mannoprotein or an arabinogalactan in model wine solutions of different ethanol concentrations were characterized with nanoparticle tracking analysis (NTA), UV-visible spectroscopy and dynamic light scattering (DLS). NTA results reflected a shift in particle size distribution due to aggregation. Furthermore, the light scattering intensity of each tracked particle measured by NTA demonstrated the presence of aggregates, even when a shift in particle size was not apparent. Mannoprotein and arabinogalactan behaved differently when combined with seed tannin. Mannoprotein formed large, highly light-scattering aggregates, while arabinogalactan exhibited only weak interactions with seed tannin. A 3% difference in alcohol concentration of the model solution (12 vs. 15% v/v) was sufficient to affect the interactions between mannoprotein and tannin when the tannin concentration was high. In summary, this study showed that NTA is a promising tool for measuring polydisperse samples of grape and wine macromolecules, and their aggregates under wine-like conditions. The implications for wine colloidal properties are discussed based on these results. Full article

(This article belongs to the Special Issue Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry)

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14 pages, 1948 KiB

Open AccessArticle

Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines

by Pau Sancho-Galán, Antonio Amores-Arrocha, Ana Jiménez-Cantizano and Víctor Palacios

Molecules 2019, 24(9), 1763; https://doi.org/10.3390/molecules24091763 - 7 May 2019

Cited by 16 | Viewed by 3486

Abstract

Flor velum yeast growth activators during biological aging are currently unknown. In this sense, this research focuses on the use of bee pollen as a flor velum activator. Bee pollen influence on viable yeast development, surface hydrophobicity, and yeast assimilable nitrogen has already been studied. Additionally, bee pollen effects on the main compounds related to flor yeast metabolism and wine sensory characteristics have been evaluated. “Fino” (Sherry) wine was supplemented with bee pollen using six different doses ranging from 0.1 to 20 g/L. Its addition in a dose equal or greater than 0.25 g/L can be an effective flor velum activator, increasing yeast populations and its buoyancy due to its content of yeast assimilable nitrogen and fatty acids. Except for the 20 g/L dose, pollen did not induce any significant effect on flor velum metabolism, physicochemical parameters, organic acids, major volatile compounds, or glycerol. Sensory analysis showed that low bee pollen doses increase wine’s biological aging attributes, obtaining the highest score from the tasting panel. Multiflora bee pollen could be a natural oenological tool to enhance flor velum development and wine sensory qualities. This study confirms association between the bee pollen dose applied and the flor velum growth rate. The addition of bee pollen could help winemakers to accelerate or reimplant flor velum in biologically aged wines. Full article

(This article belongs to the Special Issue Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry)

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15 pages, 598 KiB

Open AccessArticle

A Human Health Risk Assessment of Trace Elements Present in Chinese Wine

by Zhi-Hao Deng, Ang Zhang, Zhi-Wei Yang, Ya-Li Zhong, Jian Mu, Fei Wang, Ya-Xin Liu, Jin-Jie Zhang and Yu-Lin Fang

Molecules 2019, 24(2), 248; https://doi.org/10.3390/molecules24020248 - 11 Jan 2019

Cited by 20 | Viewed by 3540

Abstract

The concentrations of trace elements in wines and health risk assessment via wine consumption were investigated in 315 wines. Samples were collected from eight major wine-producing regions in China. The concentrations of twelve trace elements were determined by inductively coupled plasma mass spectrometry (ICP-MS) and Duncan’s multiple range test was applied to analyze significant variations (p < 0.05) of trace elements in different regions. Based on a 60 kg adult drinker consuming 200 mL of wine per day, the estimated daily intake (EDI) of each element from wines was far below the provisional tolerable daily intake (PTDI). Health risk assessment indicated the ingestion influence of individual elements and combined elements through this Chinese wine daily intake did not constitute a health hazard to people. However, Cr and Mn were the potential contaminants of higher health risk in Chinese wines. The cumulative impact of wine consumption on trace elements intake in the daily diet of drinkers should not be ignored due to the presence of other intake pathways. Full article

(This article belongs to the Special Issue Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry)

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15 pages, 827 KiB

Open AccessArticle

Ionic Exchange Resins and Hydrogels for Capturing Metal Ions in Selected Sweet Dessert Wines

by Gabriella Tamasi, Alessio Pardini, Claudia Bonechi, Alessandro Donati, Mario Casolaro, Gemma Leone, Marco Consumi, Renzo Cini, Agnese Magnani and Claudio Rossi

Molecules 2018, 23(11), 2973; https://doi.org/10.3390/molecules23112973 - 14 Nov 2018

Cited by 6 | Viewed by 2894

Abstract

Samples of sweet and dessert wines, Vin Santo (VSR) from Malvasia grapes, and Granello (GR) from Sauvignon grapes were collected and analyzed for the content of selected macro- and micro-nutrients (Na, K, Mg, Ca, Mn, Fe, Cu and Zn) and of Pb. GR wines had low levels for Fe, Cu and Zn, when compared to VSR and in particular Zn was two orders of magnitude lower. Methods to decrease the content of Zn and Cu in VSR, as well as those for reducing, at the same time, the concentrations of Ca, Mg and K in both VSR and GR, to avoid the formation of opalescence and depots of metal tartrates, were studied. Synthetic hydrogels containing l-histidine residue were tested. The overall relative lowering effects were by ca 4, 23, and 12% for K, Mg and Ca contents, and ca 6, 27 and 10%, for Mn, Cu and Zn contents, in GR wine samples. Commercial ion exchange resin Lanxess Lewatit L-207 and L-208 were then assayed, being legally allowed in the agro-food industry. The L-207 resin revealed great lowering effects on the concentrations of Mn, Cu and Zn, being 75, 91 and 97%, respectively, in VSR wines and 77, 76 and 92%, respectively, in GR wines. The content of Zn was reduced from 49.3 ± 1.2 mg/L in the original wine, down to 1.1 ± 0.1 mg/L, within 48 h soaking. The effects on the character of the dessert wines by the resin L-207 was also taken under control, measuring pH and color index. The color index changed by ca 15% and pH by ca 6% upon treatment of VSR wine with L-207 resins (48 h). Full article

(This article belongs to the Special Issue Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry)

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