Analysis of volatile profiles of fermenting grape must by headspace solid-phase dynamic extraction coupled with gas chromatography-mass spectrometry (HS-SPDE GC-MS): Novel application to investigate problem fermentations

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dc.contributor.authorMalherbe, S.en_ZA
dc.contributor.authorWatts, V.en_ZA
dc.contributor.authorNieuwoudt, Heleneen_ZA
dc.contributor.authorBauer, Florianen_ZA
dc.contributor.authorDu Toit, M.en_ZA
dc.date.accessioned2011-05-15T15:56:50Z
dc.date.available2011-05-15T15:56:50Z
dc.date.issued2009
dc.description.abstractThe occurrence of stuck and sluggish wine fermentations is a persisting problem in the wine industry worldwide. This study illustrates the suitability of headspace solid-phase dynamic extraction coupled with gas chromatography-mass spectrometry (HS-SPDE GC-MS) for wine analysis and the subsequent application to discriminate between control and problem fermentations using partial least-squares discriminant analysis (PLS-DA) models. The specific analytical technique is relatively new and has not yet to the authors' knowledge been evaluated for the analysis of wine within this context of problem fermentations. HS-SPDE GC-MS was used to determine 68 volatile compounds (higher alcohols, fatty acids, esters, and carbonyl compounds) in 94 monovarietal fermenting must samples consisting of 56 red and 38 white cultivars. PLS-DA models showed the potential to discriminate between control and problem fermentations using corrected peak area headspace data for the 68 analytes. This possibility to discriminate between problem and control fermentations with only the headspace data could possibly be applied for the prediction of problem fermentations in future studies and to better understand the chemical causes of problem fermentations. ©2009 American Chemical Society.en_ZA
dc.description.versionArticle
dc.identifier.citationJournal of Agricultural and Food Chemistry
dc.identifier.citation57
dc.identifier.citation12
dc.identifier.issn218561
dc.identifier.other10.1021/jf900532v
dc.identifier.urihttp://hdl.handle.net/10019.1/10070
dc.subjectalcohol
dc.subjectester
dc.subjectfatty acid
dc.subjectarticle
dc.subjectchemistry
dc.subjectevaluation
dc.subjectfermentation
dc.subjectgrape
dc.subjectmass fragmentography
dc.subjectmethodology
dc.subjectsolid phase extraction
dc.subjectvolatilization
dc.subjectwine
dc.subjectEsters
dc.subjectEthanol
dc.subjectFatty Acids
dc.subjectFermentation
dc.subjectGas Chromatography-Mass Spectrometry
dc.subjectSolid Phase Extraction
dc.subjectVitis
dc.subjectVolatilization
dc.subjectWine
dc.subjectVitaceae
dc.titleAnalysis of volatile profiles of fermenting grape must by headspace solid-phase dynamic extraction coupled with gas chromatography-mass spectrometry (HS-SPDE GC-MS): Novel application to investigate problem fermentations
dc.typeArticle
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