Determination of methoxypyrazines in dry wines

Abstract

The quality of wine depends not only on the balance of volatile and non-volatile macro-components, but also on the content of micro-components contained in ng, such as methoxypyrazines. They form shades of green vegetables – peas, asparagus, which are undesirable in excess for grape wines. Due to extremely low concentrations and serious interference from the complex wine matrix, their direct quantitative analysis is difficult. The general opinion of the researchers indicates that the direct determination of methoxypyrazines by available chromatography methods is practically impossible. Therefore, as a sample preparation, various types of extraction concentration are mainly offered, providing for subsequent concentrate purification. The possibilities of different variants of the QuEChERS technology are evaluated. The information analysis suggests that QuEChERS preparation will be the most accessible and effective, which can then be easily combined with analysis by gas-liquid chromatography methods. Due to the volatility of methoxypyrazines, capillary GLC with a highly sensitive detector is proposed as the main method of analysis. Some advantage is given to multidimensional analysis: the use of a mass spectrometer in combination with a flame ionization detector shows higher reliability of the results. The use of a fairly simple but reliable flame ionization detector, which is able to ensure the reliability of measurements, is evaluated. In general, the approaches proposed by the researchers make it possible to ensure the necessary accuracy and quality of the quantitative determination of methoxypyrazines in wine samples.