Wine Geranium Taint

EC (15 xg/L or less in table wines 60gg/L or less in fortified wines), the U.S. Food and Drug Administration published recommendations to minimize EC in wine (Butzke and Bisson, 1997). 

Liquid-liquid extraction of EC from alcoholic beverages and wines can be performed using dichloromethane after saturation of the sample with NaCl (Conacher et al., 1987 Daudt et al., 1992), or extraction with diethyl ether after adjusting the sample to pH 9 using n-butyl carbamate or cyclopentyl carbamate as an internal standard (Fauhl and Wittkowski, 1992 Ferreira and Fernandes, 1992). 

The International Association of Official Analytical Chemists adopted an SPE method with the use of prepacked diatomaceous cartridges (50 mL) performing elution of the analyte with dichloromethane for determination of EC in alcoholic beverages (AOAC, 1995). 

Another SPE method was developed with the use of cross-linked copolymer styrene-divinylbenzene cartridges (ENV+), to perform the recovery of the analyte with ethyl acetate after removing ethanol from wine under vacuum and using 13C15N-labeled EC as an internal standard (Jagerdeo et al., 2002). 

A SPME/GC/MS method for analysis of EC in wine was developed using a 65-gm PEG/DVB fiber (Whiton and Zoecklein, 2002). Propyl carbamate was added to 7 mL of wine as an internal standard, the fiber was exposed for 30 min to headspace of the sample at 22 °C, and the analyte was desorbed from the fiber into a GC injection port at 250 °C. An LOD of 9.6 gg/L was achieved by this method. 

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