Acta Scientiarum Polonorum Technologia Alimentaria

Background. Profile of volatile compounds is a distinct feature of wine, which is dependent on the type of wine, grapes, fermentation and ageing processes. Profiling volatile compounds in wine using fast method provides information on major groups of compounds and can be used for classification/differentiation purposes. Solid phase microextraction (SPME) was used for the profiling of volatile compounds in liquered white wines in this study.
Material and methods. Different fibers were tested for this purpose: PDMS, Carboxene/ PDMS, Carboxene/DVB/PDMS, Polyacrylate, Divinylbenzene/PDMS. Different times were compared to optimize extraction process. Profile and amount of volatile compounds extracted by SPME fiber was compared for eight liquered white wines.
Results. Carboxene/DVB/PDMS showed the highest efficiency in extracting higher alcohols, esters, carbonyls and terpenes. Of tested extraction times ranging from 5 to 30 min. 20 minutes was chosen providing sufficient peak responses. Using SPME total amount of volatile compounds in eight liquered wines was compared – Riversaltes, Offley Porto and Jutrzenka having the highest amount of adsorbed volatiles. Profiles of volatiles of analysed wines revealed that dominating compounds in 6 wines were esters, followed by higher alcohols, two analysed Muscat wines had high terpene contents compared to remaining wines.
Conclusion. SPME can be used for relatively fast profiling of wine volatiles, that can be used for wines classification.