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Determination of haloanisoles in wine using vacuum-assisted headspace solid-phase microextraction

Vakinti Maria

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Summary

In the past years there has been an increase of consumption of high quality wines and the demands of the consumers are constantly increasing. Therefore, oenologists have to remove any defects that may appear during the production of the wine as well as to prevent any possible defects that may appear during its storage. Cork taint may appear after the bottling of the wine or during its stay in barrels for aging, it results in musty odour and is caused by the disinfectants used during the processing of the corks. Additionally, it has also been observed in other food types that were packaged with wood-made materials. Haloanisoles have been identified as the primary responsible compounds for that smell and human beings are able to detect them in very low concentrations. Regarding the present thesis, the method of solid phase microextraction has been selected for the quality and quantity calculations of the compounds. In particular the methods of headspace solid phase microextraction under air pressure (HS–SPME) and under vacuum conditions (Vac–HS–SPME) with a matrix of synthetic wine were developed and optimized. Despite the difficulties caused by the complexity of the matrix, the results regarding both of the methods were exceptionally satisfying, with the under vacuum conditions method coming out on top because of its low detection limits as well as the mild conditions it required. Commercially available wines were also examined in order to confirm the above techniques.

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