Conclusion
The ability of the ISQ GC-MS to detect several contaminants
in wine at lower concentrations than the limit of human
tasters, and its ease of use in combination with a single-step,
two-minute sample preparation make it a useful tool for
the wine industry. The sequential full-scan/SIM acquisition
method for detecting the impurities also does not require
extensive training of personnel to provide accurate results.
In addition, this general method may be improved or
customized to particular wines by incorporating new
parameters such as trying other SPME coatings in the
extraction phase.
The wine, champagne, and spirit market can be well
served by analytical chemistry tools such as GC-MS. There
are also other potential uses for this analysis method. For
example, wine and other spirit producers risk their recipes
being compromised when they outsource their product
analysis, and prefer to conduct it on site. In addition, analysis
of competitors’ products using a GC-MS can help producers
quantify what makes one wine superior to another.
References
1. Cocolin, L.; Rantsiou, K.; Iacumin, L.; Zironi R.; Comi, G. Molecular
Detection and Identification of
Brettanomyces/Dekkera bruxellensis and
Brettanomyces/Dekkera anomalus
in Spoiled Wines. Appl. Environ.
Microbiol.
2004
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70(3).
2. Atanasova, B.; Thomas-Danguin, T.; Chabanet, C.; Langlois, D.; Nicklaus, S.;
Etiévant, P. Perceptual Interactions in Odour Mixtures: Odour Quality in
Binary Mixtures of Woody and Fruity Wine Odorants. Chem. Senses.
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30
, 209-217.
3. Álavarez-Rodríguez, M. L.; López-Ocaña, L.; López-Coronado, J. M.;
Rodríguez, E.; Martínez, M. J.; Larriba, G.; Coque, J-J. R. Cork Taint of
Wines: Role of the Filamentous Fungi Isolated from Cork in the Formation
of 2,4,6-Trichloroanisole by O Methylation of 2,4,6-Trichlorophenol.
Appl. Environ. Microbiol.
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4. Pereira, C. S.; Soares, G. A. M.; Oliveira, A. C.; Rosa, M. E.; Pereira, H.;
Moreno, N.; San Romão, M. V. Effect of Fungal Colonization on Mechanical
Performance of Cork. Int. Biodeterior. Biodegrad.
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5. Allen, M. S. Trace Flavour Components of Grapes. In
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Wagga Wagga, NSW, Australia; Paper 13.
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