Analysis of Wine

Wine analysis is also feasible with near-infrared spectroscopy. This f. - technique provides a relatively straightforward method of analysing ethanol in wine. The O—bond in ethanol produces a near-infrared mode that is easily distinguished from the O—mode of water. In the 

---

M. Heiraiz, G. Reglero, T. Heiraiz and E. Loyola, Analysis of wine distillates made from muscat grapes (Pisco) by multidimensional gas cliromatography and mass spec-ti ometry , J. Agric. Food Chem. 38 1540-1543 (1990). 

De la Calle D, Reichenbacher M, Danzer K, Hurlbeck C, Bartzsch C, Feller K-H (1998) Analysis of wine bouquet components using headspace solid-phase microextractioncapillary gas chromatography. J High Resol Chromatogr 21 373... 

Physical aging, defined, 10 424 Physical analysis, of wine, 26 324 Physical bonding processes, 17 496 Physical-chemical waste treatment,... 

Formenti, F. and Duthel, J. M. (1996). The analysis of wine and other organics inside amphoras of the Roman period. In The Origins and Ancient History of Wine, eds. McGovern, P. E., Fleming, S. J., and Katz, S. H., Langhorne, PA, Gordon and Breach, pp. 79-85. 

The advantages of CE and MEKC (small sample size, high separation efficacy and speed) have been exploited in the analysis of flavonoids too. The results obtained in the analysis of wines have been reviewed earlier [211]. 

M. Castellari, E. Sartini, A. Fabiani, G. Arfelli and A.Amati, Analysis of wine phenolics by high-performance liquid chromatography using a monolithic type column. J. Chromatogr.A 973 (2002) 221-227. 

Cooper, H.J. Marshall, A.G. ESI-FT-ICR Mass Spectrometric Analysis of Wine. J. Agric. Food. Chem. 2001,49, 5710-5718. 

ESI-MS in the positive ion mode enabled to detect [M + H] ions up to the galloylated pentamer. Analysis of wine proanthocyanidins showed the presence of additional series of species with 16 mass unit differences to signals given by grape seed procyanidins. These were attributed to the presence of (epi)gallocatechin units in mixed procyanidin prodelphinidin... 

Cooper, J.J. and Marshall, A.G., Electrospray ionisation Fourier transform mass spectrometric analysis of wine. J. Agric. Food Chem. 49, 5710, 2001. 

Singleton and Esau (I) reviewed the methods for phenol analysis of wine. They pointed out that study would be greatly advanced if one could determine the total content of phenolic substances and express it in such a way that analysis of subclasses of phenols could be related to the original total and a balance sheet could be obtained. One could then say, for example, this wine has a total phenolic content of 1200 mg/liter calculated as gallic acid, and of that total, cinnamic acid derivatives account for 200 mg/liter, anthocyanins for 300 mg/liter, other small flavonoids for 200 mg/liter, and condensed tannins complete the total with 500 mg/liter of gallic acid equivalent. To accomplish this, the total phenol analysis not only must meet ordinary criteria of reproducibility and precision, but it also must be based on chemical relationships such that fractions determined separately can be converted to units of the total. Of course when clearcut fractionation can be accomplished by... 

An Analysis of Wine for Tannin Extracted from Wood... 

Wine, of course, is not the only food that contains phenolics. Phenolics are found in all foods, though at low levels in most. Notable foods that are high in phenolics include coffee and tea, chocolate, fruits and derived products, some oils, spices, and some whole grains. Although the following methods were developed for—and first applied to—analysis of wines and grapes, they can be adapted for other foodstuffs (also see Commentary). 

However, due to the artifacts resulting from oxidation, hydrolysis of esters or ethers, or isomerization of phenolics during pretreatment of wines, as well as due to the low recovery rates of some phenolics, analysis of wine phenolics via direct injection of the filtered wine into the chromatographic column is often selected (80,82-84). For the red wine and musts (80), which were injected directly into the HPLC without sample preparation, a ternary-gradient system was often employed for phenolic compounds. Twenty-two phenolic compounds, including 10 anthocyanins, were analyzed from red wine. The separation of cinnamic acid derivatives (313 nm),... 

A procedure of this kind, with slight variations, is applied to the analysis of winee containing saccharose and also of condensed milk in which invert sugar as well as saccharose is present this is described in dealing with these products. 

Ferreira, V., Lopez, R., and Aznar, M. (2002). Olfactometry and aroma extract dilution analysis of wines. In Analysis of Taste and Aroma", J. Jackson and H. F. Linskens, (Eds), pp. 89-122. Springer-Verlag, Berlin. 

A comprehensive review on the application of HG to the AAS analysis of wines and beverages was authored by Baluja-Santos and Gonzalez-Portal [67]. The paper aimed to describe the fundamentals of HG, evaluate factors causing interferences and their possible elimination, decide which was the spectrometric method best fit to be used in combination with HG systems, and compare the obtained results with those of other techniques for the analysis of wine and beverages. Attention was focused on key elements such as As, Sb, Bi, Pb, Sn, Se, and Te. 

C. Baluja-Santos, A. Gonzalez-Portal, Application of hydride generation to atomic-absorption spectrometric analysis of wines and beverages a review, Talanta, 39 (1992), 329-339. 

C. M. Almeida, M. T. S. D. Vasconcelos, Advantages and limitations of the semi-quantitative operation mode of an inductively coupled plasma-mass spectrometer for multi-element analysis of wines, Anal. Chim. Acta, 463 (2002), 165-175. 

N. Jakubowski, R. Brandt, D. Stuewer, H. R. Eschnauer, S. Gortges, Analysis of wines by ICP-MS is the pattern of the rare elements a rebable fingerprint for the provenance , Anal. Bioanal. Chem., 364 (1999), 424-428. 

To illustrate descriptive analysis, I will draw from both the wine and beer industry. Oregon State University s Sensory Science Laboratory, located in the Department of Food Science and Technology, is heavily involved in wine and beer research. The principle problems and solutions in the sensory analysis of wine and beer should be transferable to other products. Common wine descriptors, such as soft, hard, fat, are ambiguous. What do soft or hard mean when referring to wine The goal of descriptive analysis is to use precise terms, even referring to specific chemical entities when possible. In the wine industry, objective sensory analysis must overcome the historical romance of wine. 

Marinez-Ortega, M.V. Garcia-Parilla, M.C. Troncoso, A.M. 2004. Comparison of different sample preparation treatments for the analysis of wine phenolic compounds in human plasma by reversed phase high-performance liquid ehromatog-raphy. Anal. Chim. Acta. 502 49-55. 

Desportes et al. (2000,2001) used capillary electrophoresis on fused-silica capillaries with 25 mM, pH 2.5 phosphoric acid as running buffer, to verify the purity of collected peaks after separation by HPLC. Both methods and some others described for the analysis of wine proteins, such as that described by Luguera et al. (1997), with slight modifications, could also be used for the analysis of medium molecular weight peptides. 

Luguera, C., Moreno-Anibas, M.V., Pueyo, E., Polo, M.C. (1997). Capillary electrophorestic analysis of wine proteins. Modifications during the manufacture of sparkling wines. J. Agric. Food Chem., 45, 3766-3770. 

Liu, S.Q., Davis, R.C. (1994). Analysis of wine carbohydrates using capillary gas liquid chromatography. Am. J. Enol. Vitic., 45, 229-234. 

Prouteau, C., Schneider, R., Lucchese, Y., Nepveu, F, Renard, R., and Vaca-Garda, C. (2004). Improving headspace-solid-phase microextraction of 3-isobutyl-2-methoxypyrazine by experimental design with regard to stable isotope dilution gas chromatography-mass spectrometric analysis of wine. Anal. Chim. Acta, 513, 223-227. 

Whiton, R.S., Zoecklein, B.W. (2000). Optimization of headspace solid-phase microextraction for analysis of wine aroma compounds. Am. J. Enol. Vitic., 51, 379-382. 

Analysis of wines from different chateaux and different harvests showed that there are always high doses of carbon disulphide when this molecule is present, although a correlation was not established (Fig. 10.5). 

TableVI. Results of Aroma Extract Dilution Analysis of Wine Aged in Allier Oak Barrel and High Grade Steel Tanks, respectively...

D. de la C. Garcia, M. Reichenacher, K. Danzer, C. Hurl-beck, C. Bartzsch, and K. H. Feller, analysis of wine bouquet components using headspace solid phase micro extraction-caphlary gas chromatography, J. High Resol. Chromatogr. 21 1), 373 (1998). 

---