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Vyviurska O, Thai HA, Garančovská D, Gomes AA, Špánik I. Enhanced multi-stir bar sorptive extraction for wine analysis: Alteration in headspace mode. Food Res Int 2022; 158:111510. [DOI: 10.1016/j.foodres.2022.111510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 05/21/2022] [Accepted: 06/10/2022] [Indexed: 11/04/2022]
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Sun X, Zhang F, Gutiérrez-Gamboa G, Ge Q, Xu P, Zhang Q, Fang Y, Ma T. Real wine or not? Protecting wine with traceability and authenticity for consumers: chemical and technical basis, technique applications, challenge, and perspectives. Crit Rev Food Sci Nutr 2021; 62:6783-6808. [PMID: 33825545 DOI: 10.1080/10408398.2021.1906624] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Wine is a high-value alcoholic beverage welcomed by consumers because of its flavor and nutritional value. The key information on wine bottle label is the basis of consumers' choice, which also becomes a target for manufacturers to adulterate, including geographical origin, grape variety and vintage. With the improvement of wine adulteration technology, modern technological means are needed to solve the above mentioned problems. The chemical basis of wine determines the type of technique used. Detection technology can be subdivided into four groups: mass spectrometry techniques, spectroscopic techniques, chromatography techniques, and other techniques. Multivariate statistical analysis of the data was performed by means of chemometrics methods. This paper outlines a series of procedures for wine classification and identification, and classified the analytical techniques and data processing methods used in recent years with listing their principles, advantages and disadvantages to help wine researchers choose appropriate methods to meet the challenge and ensure wine traceability and authenticity.
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Affiliation(s)
- Xiangyu Sun
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
| | - Fan Zhang
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
| | | | - Qian Ge
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China.,Quality Standards and Testing Institute of Agricultural Technology, Yinchuan, China
| | - Pingkang Xu
- Department of Plant and Soil Sciences, Mississippi State University, Mississippi, USA
| | - Qianwen Zhang
- Department of Chemistry, College of Science, Food Science and Technology Programme, National University of Singapore, Singapore
| | - Yulin Fang
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
| | - Tingting Ma
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
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Marín-San Román S, Rubio-Bretón P, Pérez-Álvarez EP, Garde-Cerdán T. Advancement in analytical techniques for the extraction of grape and wine volatile compounds. Food Res Int 2020; 137:109712. [PMID: 33233285 DOI: 10.1016/j.foodres.2020.109712] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 09/10/2020] [Accepted: 09/14/2020] [Indexed: 12/13/2022]
Abstract
The grape and wine aroma is one of the most determining factors of quality, therefore the study of their volatile composition is a very important topic in vitiviniculture. The range of concentrations in which many of these compounds are found is quite low, in concentrations of ng/L; due to this, a sample preparation stage is necessary before doing the chromatographic analysis of the volatile compounds. In this review, the main analytical techniques used for the extraction of volatile compounds in grapes and wines are studied. The techniques presented are liquid-liquid extraction (LLE), solid phase extraction (SPE), solid phase microextraction (SPME), stir bar sorptive extraction (SBSE), and thin film solid phase microextraction (TF-SPME). For each of these techniques, a description was made, and the different characteristics were numbered, as well as their main advantages and disadvantages. Furthermore, from the second technique, a comparison is made with the previous techniques, explaining the reasons why new techniques have emerged. Throughout the review it is possible to see the different techniques that have been emerging in the past years as an improvement of the classical techniques.
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Affiliation(s)
- Sandra Marín-San Román
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain
| | - Pilar Rubio-Bretón
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain
| | - Eva P Pérez-Álvarez
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain; Centro de Edafología y Biología Aplicada del Segura (CEBAS), Campus Universitario de Espinardo, Ed. 25, 30100 Murcia, Spain
| | - Teresa Garde-Cerdán
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain.
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Alamo-Sanza MD, Nevares I, Martínez-Gil A, Rubio-Bretón P, Garde-Cerdán T. Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.049] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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5
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Wine authentication: a fingerprinting multiclass strategy to classify red varietals through profound chemometric analysis of volatiles. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3151-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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6
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Sterckx FL, Saison D, Delvaux FR. Wood Aging of Beer. Part I: Influence on Beer Flavor and Monophenol Concentrations. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-1201-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Femke L. Sterckx
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Kasteelpark Arenberg 22, box 2463, 3001 Heverlee, Belgium
| | - Daan Saison
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Kasteelpark Arenberg 22, box 2463, 3001 Heverlee, Belgium
| | - Freddy R. Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Kasteelpark Arenberg 22, box 2463, 3001 Heverlee, Belgium
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Peng Q, Xu X, Xing W, Hu B, Shen C, Tian R, Li X, Xu Q, Chen J, Chen F, Zou H, Xie G. Ageing status characterization of Chinese spirit using scent characteristics combined with chemometric analysis. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.04.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Villano C, Lisanti MT, Gambuti A, Vecchio R, Moio L, Frusciante L, Aversano R, Carputo D. Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.020] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Sánchez-Gómez R, Zalacain A, Alonso GL, Salinas MR. Effect of vine-shoots toasting on the generation of high added value volatiles. FLAVOUR FRAG J 2016. [DOI: 10.1002/ffj.3313] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- R. Sánchez-Gómez
- Universidad de Castilla-La Mancha; E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola; Avda. de España s/n 02071 Albacete Spain
| | - A. Zalacain
- Universidad de Castilla-La Mancha; E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola; Avda. de España s/n 02071 Albacete Spain
| | - G. L. Alonso
- Universidad de Castilla-La Mancha; E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola; Avda. de España s/n 02071 Albacete Spain
| | - M. R. Salinas
- Universidad de Castilla-La Mancha; E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola; Avda. de España s/n 02071 Albacete Spain
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Progress in authentication, typification and traceability of grapes and wines by chemometric approaches. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.007] [Citation(s) in RCA: 170] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Xiao ZB, Zhang N, Niu YW, Feng T, Tian HX, Zhu JC, Yu HY. Multivariate Classification of Cherry Wines Based on Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry of Volatile Compounds. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2012.710286] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Shen F, Li F, Liu D, Xu H, Ying Y, Li B. Ageing status characterization of Chinese rice wines using chemical descriptors combined with multivariate data analysis. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.11.019] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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14
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15
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Soto Vázquez E, Río Segade S, Cortés Diéguez S. Classification of red and white wines by denomination of origin according to phenolic composition and colour characteristics and correlation with standard parameters. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02516.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.03.021] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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