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Eur Food Res Technol (2014) 239:549558 DOI 10.1007/s00217-014-2250-8
ORIGINAL PAPER
Quantitative analysis of 3alkyl2methoxypyrazines in German Sauvignon blanc wines by MDGCMS or MDGCMS/MSfor viticultural and enological studies
Charlotte Legrum Elisa GraciaMoreno Ricardo Lopez Theodoros Potouridis Johannes Langen Petra Slabizki Jrg Weiand HansGeorg Schmarr
Abstract A method for trace-level analysis of 3-alkyl-2-methoxypyrazines (MPs) based on mixed-bed cation-exchange solid phase extraction followed by heart-cut multidimensional gas chromatographic analysis was applied in a trial on viticultural and enological treatments of Sauvignon blanc wines produced in Germany. The quantication was based on a stable isotope dilution assay using deuterated MPs. For method comparison, detection was either with selected ion monitoring with a quadrupole mass spectrometer (MS) or after selected reaction monitoring using a triple quadrupole MS. Comparable performance for
Charlotte Legrum, Elisa Gracia-Moreno, Petra Slabizki and Jrg Weiand have contributed equally to this work.
C. Legrum T. Potouridis J. Langen P. Slabizki H.-G. Schmarr (*)
Dienstleistungszentrum Lndlicher Raum (DLR) Rheinpfalz, Kompetenzzentrum Weinforschung, Breitenweg 71,67435 Neustadt an der Weinstrae, Germanye-mail: [email protected]
C. Legrum
Fachbereich Chemie, Fachrichtung Lebensmittelchemieund Toxikologie, Technische Universitt Kaiserslautern, Erwin-Schrdinger-Strae 52, 67663 Kaiserslautern, Germany
E. Gracia-Moreno R. Lopez
Laboratory for Flavor Analysis and Enology, Universidad de Zaragoza, Pedro Cerbuna 12, 50009 Zaragoza, Spain
Present Address: T. Potouridis
Abteilung Umweltanalytik, Institut fr Atmosphre und Umwelt, Goethe Universitt, Altenhferallee 1, 60438 Frankfurt am Main, Germany
J. Weiand
Dienstleistungszentrum Lndlicher Raum (DLR), Rheinhessen-Nahe-Hunsrck, Wormser Str. 111, 55276 Oppenheim, Germany
Received: 6 December 2013 / Revised: 25 April 2014 / Accepted: 26 April 2014 / Published online: 15 May 2014 Springer-Verlag Berlin Heidelberg 2014
MP detection in the lower ng L1 concentration range was found for both detection methods; however, in some cases, matrix problems could only be solved with MS/MS detection. It could be shown that MP levels varied considerably between the investigated vintages, with concentrations often well below 10 ng L1. Leaf removal as a viticultural trial was a measure to decrease MP concentrations; however, the effects observed were low in the vintages studied here. Cold maceration and stem addition to the must were found as valuable enological means for increasing the MP concentration and improving the green sensory notes typical for cold climate Sauvignon blanc wines.
Keywords 3-Alkyl-2-methoxypyrazines Sauvignon blanc Multidimensional gas chromatography Mass spectrometric detection Viticultural and enological...