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Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry

1
Frutarom (UK) Ltd., Wellingborough, Northants NN8 2RN, UK
2
Faculty of Science and Technology, Anglia Ruskin University, Cambridge CB1 1PT, UK
3
Department of Chemistry, Korea Advance Institute of Science and Technology (KAIST), 335 Gwahangno, Yuseong-gu, Daejeon 305-701, Korea
*
Author to whom correspondence should be addressed.
Current address: 8 Ashton Street, Workington, Cumbria CA14 3HD, UK.
Academic Editor: Angel A. Carbonell-Barrachina
Beverages 2017, 3(4), 62; https://doi.org/10.3390/beverages3040062
Received: 27 September 2017 / Revised: 23 November 2017 / Accepted: 28 November 2017 / Published: 18 December 2017
Aroma is an important property of wine and it can be influenced significantly by enological practices. The aim of this work was, by use of stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS), to compare semi-quantitative concentrations of the volatile constituents of stainless steel tank-fermented/matured Huxelrebe, Ortega, Schönburger and Siegerrebe varietal wines from a commercial English vineyard, with corresponding wines produced by oak cask (‘barrel’) fermentation/maturation. Aroma profiles of tank and barrel wines were different, with more volatiles detected and net concentrations being higher in barrel wines. Long chain ethyl carboxylate esters were generally more abundant in barrel wines, whereas acetate esters were generally more prominent in tank wines. By conducting a short (~7 month) maturation period in secondhand (third or fourth fill) casks, it was possible to make wines with more complex aromas, but without obvious oak aroma. View Full-Text
Keywords: stir bar sorptive extraction with thermal desorption; gas chromatography-mass spectrometry; volatile organic compounds; wine stir bar sorptive extraction with thermal desorption; gas chromatography-mass spectrometry; volatile organic compounds; wine
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MDPI and ACS Style

Caven-Quantrill, D.J.; Buglass, A.J. Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry. Beverages 2017, 3, 62.

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