T&E - Analítica






ANALYSIS IN WINE: CORK; WOOD; RESVERATROL;

PAPERS AND OTHER BEVERAGES

 

 

 

ANALYSIS OF CONTAMINANTS IN:  Cork Stopper; Barrel Wood, Pallets, Papers, Resveratrol, Carbamates, etc.

 


WINES AND BEVERAGES

 

     For the discussion of flavorings and flavors of beverages it is important to know a little more about the organoleptic properties, to understand the purpose of the analysis of the compounds that compromise the beverage. In this case coming from cork stoppers and barrel woods.

 

Aroma or Bouquet or Smell or Smell:  they are determined by the volatile compounds perceived by the nose and retro nasal route, that is, when volatile compounds reach our noses, they go to our brain through the Limbic system (part of our brain that also, gives us emotion, behavior, motivation and longevity of memory), the latter is common the aroma lead to memories. Some researchers have shown that the right hemisphere of our brain distinguishes odors better, perhaps associated with this fact there is a tendency to pick up the odor with the right nostril than the left. Aroma may originate in the concentration of a single species or in more than one species in different proportions.

 

·         Taste: sensations related to taste (mouth and tongue);

·         Flavor: more complex sensations, which associate the stimulation of taste buds and olfactory receptor cells, and the tactile and thermal elements of the tongue and oral cavity.

·         “Flavor”: concept of sensory analysis that encompasses at least two phenomena, taste and aroma.

 

 

Flavors attributed to Barrel wood.

 

PRODUCT

FLAVOR

Vanilina (composto fenólico)

Vanilla

Eugenol e Isoeugenol

Clove, cinnamon, nutmeg

Furfural e 5-Methylfurfural

Almond, caramel and sweetened substances

Guaiacol e 4-Methulguaiacol

Smoke

 

 

 

Flavors attributed to the fermentation and oxygenation of wines

 

Property Organoleptic

Concept as Chemistry Structure

Spicy, sour

Organic Acids

Salty

Organic or mineral salts (most common NaCl)

Bitter

Alkaloids, coumarins, terpenoids

Candy

Saccharides (sugar, sweeteners) and higher alcohols

Fragrant

Light compounds carried by alcohol or heavy as a function of structure

Floral

Organic esters (acetic acid + ethanol = nail polish odor).

Acid

Acetic acid or fatty acids like palmitic, stearic saturated or not.

 

 

 

Flavors obtained by laboratory reactions (synthetic)

 

ESPÉCIE

AROMA/SABOR

 

ESPÉCIE

AROMA/SABOR

Aldeído 14 carbons

Peach

 

Methyl anthranilate

Grape

Aldeído 16 carbons

Strawberry

 

Cinnamic aldehyde

Cinnamon

Aldeído 18 carbons

coconut

 

Anethole (extracted)

Anise

Aldeído Benzóico

Almonds

 

P-toluyl aldehyde

Cherry

Acetato de amila

Banana

 

Styralyl acetate

Guava

Butirato de etila

Pineapple

 

Butyric acid

Butter/Racind

Hexanoato de alila

Yellow Passion fruit

 

Mentone or Mint (ext)

Mint

Amil vinil carbinol

champignon

 

Ethyl methanoate

Currant

 

 

 

Sulphurous odors, which may originate from the plant protection process and also from the addition of sulfur antioxidants to the product.

 

Flavor or Taste assigned

Product

Garlic

a.   allyl disulfide

b.   allyl disulfide + propyl disulfide;

c.    dimethyl sulfoxide;

d.   allyl mercaptan;

e.   rans-2-methylthiophenol, 4-methylthiobutan-1-ol;

Onion

a.   propyl mercaptan;

b.   methyl propyl disulfide;

c.    dipropyl disulfide;

d.   propenyl, propyl disulfide (cis-trans);

e.   2-methyl, tetrahydrothiophenone;

Particularmente Terrível

Thioacetone

Repolho Podre

Methyl mercaptan

Desagradável

Dimethyl Sulfide

Aves Domésticas

2-Mercaptoethanol

 

 

Some substances present in both fermented and distilled industrialized beverages are considered to be harmful or beneficial and require analytical monitoring, either for safety or for outstanding quality.

 

WINE:

 

     In the Wine industry, in addition to the reactions that occur over time, some substances come from cork stoppers, of vegetable origin, used for the closure and micro oxygenation of the fermented beverage. In French, "bouchon" means cork, hence the term "bouchonné", in the literal translation, is a corked wine or cork disease, in fact it is a wine contaminated by organic compounds, one of them being TCA (trichloroanisole ). The ACT arises from the presence of fungi in the cork stopper, obfuscating the aromas of the fermented, giving a terrible smell of mold to the vinegar, making it unpalatable, but only identified after the opening of the wine or in advance by the analysis of the cork. Both in cork and liquid cork there are several organic species that lead to olfactory and gustatory alteration. T&E analyzes some of these species as:

     I.        TCA;2,4,6-trichloroanisole;

   II.        TBA: 2,4,6-tribrornoanisole;

 III.        TeCA: 2,3,4,6-tetrachloroanisole;

 IV.        PeCA: pentachloroanisole;

   V.        Guaiacol.

 

     Both grape and dark fruits (blueberry) there are beneficial chemical substances, as well as in their respective juices, vinegars among other derivatives. T&E analyzes resveratrol (4,3 ', 5'-trihydroxystilbene) among them. Resveratrol (trans and cis) is the most important polyphenol present in grape ferments or in the grape itself and among other fruits.

 

SPIRITS:

 

For distillates and other beverages, T & E analyzes important compounds for their quality, among them:

·         Ethanol;

·         Methanol;

·         alcohols above C2 (higher alcohols);

·         Acids: (formic, acetic, benzoic and others);

·         Carbamates (ethyl carbamate and other carbamates);

·         Metals (copper, mercury, lead, cadmium, arsenic, aluminum, nickel and others);

·         Further analysis relevant to these beverages;

 

T&E is available for more information. Be sure to consult us and visit us.

 

TECHNICAL ANALYSIS

1.      For organic contaminants of wine as distillates, as: 

 

·         TCA;2,4,6-trichloroanisol;

·         TBA: 2,4,6-tribroanisol;

·         TeCA: 2,3,4,6-tetrachloroanisol;

·         PeCA: pentachloroanisol; 

 

Guaiacol, usually at the picogram level and the Carbamates, Methanol, Ethanol, higher alcohols, Carboxylic acids are analyzed by Mass Spectrometry or by isolated chromatographic techniques or in their couplings.

 

2.   Resveratrol is also analyzed by the coupling containing the Mass spectrometry, however, as a function of the concentration, it can be analyzed directly by the chromatography.

 

3.   Barrel contaminants are similar to those found in corks, but other congeners or chemical species are also considered besides guaiacol or guaiacol (present in wood), methyl isoborneol (strong odor MIB), geosmin (produced by bacteria Streptomyces coelicolor present in the soil and detectable by smell when the soil gets wet, also called the "smell of the earth"). Already the bad taste or mold of the wine is attributed to MHM or TMTHN (1,1,4,4-tetramethyl-1,2,3,4-tetrahydronaphthalene - present in wood.

 

4.   For Metals, Ametais and Semi-metals, the following techniques are available at the T&E Center:

 

·         ICP (Inductively Coupled Plasma) Sequential and Simultaneous,

·         AA (Atomic Absorption);

·         Humid techniques such as: selective electrodes, potentiometry, complexiometry, colorimetry, among, others.

 

 

 

The T&E center has HPLCs and coupling techniques Gas-Liquid Chromatography with high-resolution mass spectrometry as well as techniques necessary for identification and quantification of such species that cause odors or discomfort to beverages.

 

 

MICROBIOLOGY

 

Microbiological analyzes for sterile, non-sterile and antineoplastic products

Determination of Content - Development and Validation, among other tests:

·         Coliformes Thermo tolerant;

·         Search of Salmonella;

·         Countable viable cells;

·         Challenge test (challenge test);

·         Endotoxins LAL;

·         Fungos;

·         Sterility;

·         Determination of content (power);

·         Vitamin analysis;

·         Testing in lids and container;,

·         Supports restaurant kitchens in contamination,

·         Sampling and analysis of process air and packaging,

·         Process validation analysis,

·         Verification of industrial contamination.