Preventing Wine Spoilage: Rapid Screening and Quantitative Analysis of Off-flavor Phenolic Compounds by DART Mass Spectrometry

摘要

A major source of wine spoilage worldwide is the yeast Brettanomyces bruxellensis, which is responsible for significant economic loss in the wine industry. Wines exhibiting a "Brett" character generally include medicinal and barnyard odors that are attributed to two volatile phenols, 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG). When 4-EP and 4-EG are at levels less than 400 μg/L they contribute positively to the sensory complexity of the wine giving it a spicy, smoky and leather aroma. However, when levels are greater than 620 μg/L, the "Brett" character may become too strong and the wine contains off-flavor notes and is often no longer marketable. With constant monitoring for 4-EP and 4-EG, winemakers can control production of these compounds and prevent economic loss.