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Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry
Author(s) -
Zhang XinKe,
Lan YiBin,
Zhu BaoQing,
Xiang XiaoFeng,
Duan ChangQing,
Shi Ying
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8444
Subject(s) - wine , chemistry , monosaccharide , amino acid , chromatography , aging of wine , mass spectrometry , methionine , wine fault , gas chromatography–mass spectrometry , gas chromatography , flavour , silylation , organic chemistry , food science , biochemistry , yeast in winemaking , saccharomyces cerevisiae , catalysis , gene
BACKGROUND Monosaccharides, organic acids and amino acids are the important flavour‐related components in wines. The aim of this article is to develop and validate a method that could simultaneously analyse these compounds in wine based on silylation derivatisation and gas chromatography–mass spectrometry (GC‐MS), and apply this method to the investigation of the changes of these compounds and speculate upon their related influences on Cabernet Sauvignon wine flavour during wine ageing. This work presented a new approach for wine analysis and provided more information concerning red wine ageing. RESULTS This method could simultaneously quantitatively analyse 2 monosaccharides, 8 organic acids and 13 amino acids in wine. A validation experiment showed good linearity, sensitivity, reproducibility and recovery. Multiple derivatives of five amino acids have been found but their effects on quantitative analysis were negligible, except for methionine. The evolution pattern of each category was different, and we speculated that the corresponding mechanisms involving microorganism activities, physical interactions and chemical reactions had a great correlation with red wine flavours during ageing. CONCLUSION Simultaneously quantitative analysis of monosaccharides, organic acids and amino acids in wine was feasible and reliable and this method has extensive application prospects. © 2017 Society of Chemical Industry