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Extracted ion chromatograms from (A) American Fresh oak powder monitoring characteristic ions for cis oak lactone at 200, 180, 150 and 120 C (1, 2, 3 and 4, respectively). (B) American Blend, American Fresh, French Intense, French Sweet and French Spice oak wood powder heated at 200 C (5, 6, 7 and 8, respectively).
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Profiling and identification analysis of the volatile fraction formed by heating vine-shoots or oak chips powder have been obtained by headspace–gas chromatography–mass spectrometry (HS–GC–MS). For this purpose, vine-shoots collected from eighteen varieties of vineyards and five types of oak chips have been heated at different temperatures in a hea...
Citations
... The headspace GC-MS has been used for analysis of various odorous samples in a concentration range as low as ppb (part per billion) of the analyte in the analyzed sample. [18][19][20] The wood "burned smell" and released irritating volatiles must be taken into account when saving precious historical wood elements after accidental fires. In some cases the interior scorched wood may retain its structural integrity and often even some large structural wood members need not to be replaced completely after a fire. ...
In the after-fire restoration of the buildings belonging to the culture heritage, the use of salvaged scorched wood elements is desirable but often leading to the long-term malodorous, irritating, or unhealthy emissions. To reduce them while preserving the authenticity as much as possible, the micro-abrasive cleaning method was tested on samples from a burned-down historical wooden building. Volatile compounds in the headspace of the samples were analyzed by gas chromatography coupled with mass spectrometry. The chromatograms from above the scorched wood before cleaning showed a number of volatile products, mostly typical for wood degradation. After the removal of ca 2 mm layer of the scorched wood, the profile of volatiles was almost identical to that above the intact sample, and as reported for neat wood. The results of our study demonstrate how the authenticity of wood elements in buildings restored after fire can be increased without compromising the air quality.
... The traditional method for the detection and quantification of odor in the sample headspace is olfactometry, which is based on the judgement of human assessors [7]. However, since most wood species have very low concentration of volatile compounds for proper olfactory detection, headspace analysis of wood is commonly carried out using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-mass spectrometry/ olfactometry [5,[8][9][10]. Analysis of wood headspace has also been carried by means of the electronic nose, which is composed of an array of chemo-electronic sensors that generates electric signals in the presence of vapors [11][12][13][14][15]. ...
Wine is one of the most consumed beverages around the world. Its unique characteristics arise from numerous processes, from the selection of grapevine varieties and grapes, the effect of the terroir and geographical origin, through the biochemical process of fermentation by microorganisms, until its aging. All molecules found in wine define its chemical fingerprint and can be used to tell the story of its origin, production, authenticity and quality. Wine's chemical composition can be characterized using an untargeted metabolomics approach based on extreme resolution mass spectrometry. Fourier transform ion cyclotron resonance mass spectrometry (FT‐ICR‐MS) is currently the most powerful analytical technique to analyse such complex sample, providing the most comprehensive analysis of the chemical fingerprint of wine.
Vine-shoots from two important Vitis vinifera, Airén and Cencibel, have been prepared in two different formats (chip and granule) and added (12 g/L) in their own wines in different winemaking steps. Results have shown significant differences depending in all conditions tested, and wine chemical composition was modulated while in contact with vine-shoots. Compounds such as trans-resveratrol, increased its concentration up to 4 mg/L in Airén white wines. In Cencibel red wines, vanillin was found in a concentration four times above its odor threshold and independently of the vine-shoot variety, format and moment of addition, compounds such as (−)-epicatechin and (+)-catechin increased the concentration with respect to the control wine. When vine-shoots were added after fermentation, β-ionol appeared for first time in all wines. In case of guaiacol, the higher increment was observed for Airén wines. Therefore, it is possible to elaborate distinctive wines using their own resources.
For the first time, the possibility of using vine-shoots as enological additives, similar to oak chips, is proposed. Their volatile and phenolic compounds contribution to a model wine was studied. Variables such as vine-shoot vinifera (Airén and Cencibel), size (chip and granule), toasting (toasted and non-toasted), dosage (4 and 12 g/L) and maceration time (1, 7, 21, 35 and 120 days) were tested. Results showed an important transference of high-value enological compounds after 35 days of maceration with 12 g/L of toasted vine-shoots. Vanillin or guaiacol were found in concentrations always higher than their wine odor thresholds, depending on the variety and vine-shoot formats used. Moreover, trans-resveratrol and ellagic acid stand out for their high concentrations. This transference rate shows the enological aptitude of vine-shoots with a possibly positive contribution in real wines, both at sensory and functional level, although future studies in real wines must be carried out.
Different ways of vine-shoots revalorization have been proposed, but not in wine yet, as for example in the same way as oak chips are being used. In this work, vine-shoot samples were submitted to a thermogravimetric analysis to establish the temperature range for its lignin structure decomposition, resulting between 160 and 180 °C. Then, vine-shoot chips from Airén and Cencibel cultivars, with a particle size around 2.5-3.5 cm, were submitted to six toasting conditions: 160 °C and 180 °C for 45, 60 and 75 minutes. Their volatile composition was very similar to oak chips, being vanillin the most important compound. Moreover, such vine-shoots have an interesting content of prodelphinidins that together with the stilbenes may contribute to wine antioxidant activity. The toasting conditions at 180°C/45 min were the most suitable one for releasing the mentioned valuable compounds in order to propose vine-shoots as new enological additive similar to oak chips.
Low molecular weight phenolic compounds (LMWPC), including non-volatile and volatile, of Airén and Moscatel vine-shoot cultivars waste submitted to different toasting conditions (light, 180°/15 min; medium, 180°/30 min; high 180°/45 min) were studied in order to exploit them with oenological purposes. The LMWPC differences were mainly due to the toasting times rather than vine-shoot variety. In non-volatile LMWPC fraction, flavanols and almost all phenolic acids decreased by toasting. The presence of trans-resveratrol has a special relevance at light toasting: 14 times more concentrated in Airén and 6 times in Moscatel vine-shoots, than their respective non-toasted samples. The volatile LMWPC showed a significant increment with toasting, being vanillin the one with the highest difference respect to non-toasted samples at high conditions: more than 15 times in Airén and 11 in Moscatel. Although toasting reduced some LMWPC, particular characteristics of these vine-shoots must be taken into account when considering its future use.
This paper shows the volatile composition changes of two vine-shoots cultivars (a neutral, Airén, and an aromatic, Moscatel) when are subjected to different toasting treatments: light (180 °C for 15 min), medium (180 °C for 30 min) and high (180 °C for 45 min). The vine-shoots volatile profile for both vine-shoots varieties was determined by HS-SBSE-GC/MS and compared with those of the oak wood used as reference. Results indicated that the higher the toasting, the greater the increment of most wood and varietal volatiles. The vine-shoots wood volatile composition was similar to the oak one, which is known to be very valuable in case of oak aged wines. The volatiles responsible for a varietal contribution were interesting in both vine-shoots, especially the well-known Moscatel particular aroma that showed up at medium toasting. These results suggest the potential exploitation of vine-shoots to be used with oenological purposes for their high added volatile contribution. Copyright
