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Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...

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Related Experiment Video

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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

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Analysis of sparkling wine lees surface volatiles by optimized headspace solid-phase microextraction.

Joan Gallardo-Chacón¹, Stefania Vichi, Elvira López-Tamames

¹Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnología dels Aliments, Facultat de Farmàcia, Universitat de Barcelona, Barcelona, Spain.

Journal of Agricultural and Food Chemistry

|March 14, 2009

Summary

Sparkling wine lees retain key aroma compounds like esters and aldehydes during aging. This study identifies these volatiles, offering insights into wine flavor development and lees interaction.

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Area of Science:

Enology
Food Chemistry
Analytical Chemistry

Background:

Sparkling wine aging involves prolonged contact between wine and yeast lees from second fermentation.
Understanding the interaction between wine and lees is crucial for flavor development.
Lees are known to influence the sensory profile of aged wines.

Purpose of the Study:

To identify and quantify volatile compounds retained by sparkling wine lees.
To investigate the role of lees in preserving wine aroma during aging.
To optimize analytical methods for detecting lees-sorbed volatiles.

Main Methods:

Optimization of Solid Phase Microextraction (SPME) conditions for enhanced sensitivity.
Analysis of volatile compounds present in the headspace of lees.
Gas chromatography-mass spectrometry (GC-MS) for compound identification.

Main Results:

Sparkling wine lees demonstrated a significant capacity to retain volatile aroma compounds.
Esters, aldehydes, norisoprenoids, and terpenes, known for positive flavor impact, were identified in lees headspace.
Several volatile compounds, including tentatively identified trimethyl tetrahydronaphthalenes, were detected in lees for the first time.

Conclusions:

Sparkling wine lees actively contribute to retaining key aroma compounds during aging.
The identified volatiles in lees are important contributors to the overall flavor profile of aged sparkling wines.
This research provides novel insights into the lees-wine interaction and the fate of aroma compounds.