Identificación y cuantificación rápida de los contaminantes químicos considerados como defectos organolépticos más importantes del vino
- Chatonnet, Pascal
- Labadie, Dominique
- Boutou, Stéphane
- Fleury, Antoine
- Carrillo Zamajón, David
- Palacios García, Antonio Tomás
ISSN: 2171-1216
Year of publication: 2012
Issue Title: Métodos y tendencias innovadoras en enología y viticultura
Volume: 3
Issue: 1
Pages: 77-84
Type: Article
More publications in: Spanish journal of rural development
Abstract
Control of the organoleptic quality of wines is essential to ensure a product free of sensory faults to the final consumer. Sensory analysis is a subjective technique under the influence of multiple external factors that also lacks measurement units. In addition, a sensory fault detected during the tasting, may result from synergy between various compounds considered as contaminants. It is very difficult to link a fault to its source without having a precise identification and quantification of pollutants involved in relation to their olfactory perception thresholds when taste the wine. For this reason, the laboratory has tried to find a chemical analysis method of high resolution for fine analysis allowing quantification, as is the case of gas chromatography and mass spectrometry used in the systematic method called Check list Excel®. The method developed by this laboratory allows simultaneous diagnosis and identification of the olfactory faults origin from very different backgrounds in a single analysis, taking a time of 60 minutes with a small sample of only 5 mL of wine. This technique can be used as quality control of wine post-fermentation process of wine; can help in the purchase and sale of wines, especially in warehouses dedicated to bottled wines. Especially this method is very interesting for developing coupages, as this method is always able to detect and quantify the defective compounds below the sensory detection.