Dispersive Liquid–Liquid Microextraction for the Quantitation of Terpenes in Wine

• Published in: Journal of agricultural and food chemistry Vol. 68; no. 47; pp. 13302 - 13309
• Main Authors: Bergler, G, Nolleau, V, Picou, C, Perez, M, Ortiz-Julien, A, Brulfert, M, Camarasa, C, Bloem, A
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 25.11.2020
• Subjects: Biotechnology; Fermentation; Food and Nutrition; Fruit - metabolism; Fruit - microbiology; Gas Chromatography-Mass Spectrometry; Life Sciences; Liquid Phase Microextraction - methods; Microbiology and Parasitology; Terpenes - chemistry; Terpenes - isolation & purification; Terpenes - metabolism; Vitis - chemistry; Vitis - microbiology; Wine - analysis; Yeasts - metabolism; terpene production; wine yeast diversity; DLLME−GC−MS; DLLME-GC-MS
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.9b08222

To study the contribution of yeasts to the formation of terpene derivatives during winemaking, a dispersive liquid–liquid microextraction gas chromatography mass spectrometry method was developed for the quantitation of terpenes in white wines, synthetic wine, and a fermented synthetic medium. A mixture of acetone (disperser solvent) and dichloromethane (extraction solvent) was added to 5 mL of sample. The proposed method showed no matrix effect, good linearity in the enological range (from 10 to 200 μg/L), good recovery, and satisfactory inter- and intraday reproducibilities (below 20 and 15% of the relative standard deviation). This sample preparation technique is very interesting for high-throughput studies and economic and environmental reasons because it is fast and easy to operate with high enrichment and consumes a low volume of organic solvents. This method was applied to explore the capacities of 40 yeast strains to produce terpene compounds during fermentation of Chardonnay and Ugni Blanc musts as well as in a synthetic medium. Interestingly, most of the studied compounds were detected and quantified in the resulting wines. This study shows that yeast strains can intrinsically produce terpene derivatives under enological conditions and also highlights the differences between the de novo biosynthesis of terpenes and their precursor-linked production.