Determination of volatile compounds in wine using system gas chromatography-mass spectrometer-olfactometry

Vino sadrži velik broj hlapivih spojeva koji se nalaze u koncentracijama od nekoliko mg/L do nekoliko ng/L. Pojedini spojevi podrijetlom su iz grožđa, velik broj ih se sintetizira u alkoholnoj fermentaciji, neki u malolaktičnoj fermentaciji, dok ih se dio formira tijekom dozrijevanja vina. Na količinu spojeva u vinu, posebno aromatskih, uvelike utječe sorta, terroir, uvjeti fermentacije te dozrijevanje vina u boci. Pomoću vezanog sustava plinska kromatografija-spektrometar masa-olfaktometrija dobivamo točne masene koncentracije hlapivih spojeva te njihov intezitet mirisa kod četiri vina iz različitih vinogradarskih područja uzgoja: Sauvignon bijeli iz Francuske, Chardonnay iz Australije, Malbec iz Argentine i Rubin iz Bugarske.Wine contains a large number of volatile compounds found in concentrations of several mg/L to several ng/L. Certain compounds originate from grapes, a large number of them are synthesized in alcoholic fermentation, some in malolactic fermentation, while some are formed during wine maturation. The amount of compounds in wine, especially aromatic ones, is greatly influenced by the variety, terroir, fermentation conditions and maturation of the wine in the bottle. Using Gas Chromatography-Mass Spectrometry-Olfactometry system, we obtain the exact concentrations of volatile compounds and their odor intensity in four wines from different wine-growing areas: Sauvignon blanc from France, Chardonnay from Australia, Malbec from Argentina and Rubin from Bulgaria