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Exploring 2-aminoacetophenone contents in sparkling wines based on analytical data and statistical modelling

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Abstract

The influence of the second fermentation step on sparkling wine aroma was investigated with respect to the content of 2-aminoacetophenone (AAP) as an indicator substance for the atypical ageing off-flavour (ATA). AAP contents of aged sparkling wines and their corresponding base wines (Riesling and Chardonnay variety) were determined by means of multidimensional gas chromatography using a stable isotope dilution assay. The majority of sparkling wines were lower in AAP in comparison with their corresponding base wines. Explorative and predictive statistical analyses of the resulting AAP content in sparkling wines were performed concerning the influence of the parameters lees contact time, yeast strain, base wine AAP concentration and total phenolic contents. Both statistical approaches yielded good fits with AAP concentration of the base wine being the predominant factor. Although it was possible to explain the changes in AAP concentrations on the basis of how total phenolics changed during second fermentation, predicted AAP trends did not hinge upon the amount of total phenolics present in a base wine. Unpressurised model fermentations were a promising technological alternative to study the development of AAP in sparkling wines. Altogether, this study presents a multidisciplinary approach to master the challenging task of ATA risk assessment in base wines, which at present rather accesses the sparkling wine producer’s individual experience.

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Abbreviations

AAP:

2-Aminoacetophenone

ANCOVA:

Analysis of covariance

ATA:

Atypical ageing off-flavour

MDGC:

Multidimensional gas chromatography

MS:

Mass spectrometry

SIDA:

Stable isotope dilution analysis

SPE:

Solid-phase extraction

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Acknowledgments

This work was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e. V., Bonn), Project AiF-FV 13932N. The supply of base wines and sparkling wines from the co-operating producers is gratefully acknowledged. The authors are also grateful to Sascha Wolz for technical treatment and production of base wines and sparkling wines under laboratory controlled conditions as well as for the technical assistance of Benedikt Köpp in the analysis of AAP.

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Author notes

  1. S. Ganß

    Present address: Landesuntersuchungsamt, Institut für Lebensmittelchemie und Arzneimittelprüfung, Emy-Roeder-Straße 1, 55129, Mainz, Germany

  2. T. Potouridis

    Present address: Abteilung Umweltanalytik, Institut für Atmosphäre und Umwelt, Goethe Universität, Altenhöferallee 1, 60438, Frankfurt am Main, Germany

Authors and Affiliations

  1. Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Competence Center for Wine Research, Breitenweg 71, 67435, Neustadt an der Weinstraße, Germany

    S. Ganß, T. Potouridis, U. Fischer & H.-G. Schmarr

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  1. S. Ganß
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Correspondence to H.-G. Schmarr.

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Ganß, S., Potouridis, T., Fischer, U. et al. Exploring 2-aminoacetophenone contents in sparkling wines based on analytical data and statistical modelling. Eur Food Res Technol 239, 409–419 (2014). https://doi.org/10.1007/s00217-014-2235-7

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  • DOI: https://doi.org/10.1007/s00217-014-2235-7

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