Wine Flavor Composition Analysis

A key determinant of wine quality is flavor, but its composition is still not fully understood, mainly due to the interaction of genetic factors with the environment. The complex flavors of wine are produced by various compounds, such as various acids, esters, alcohols, terpenes, and other aromatic compounds. These flavor substances originate from the grapes, yeast and microbial fermentation, and post-fermentation processing. The best wines are achieved by maximizing the desired aroma and flavor profile and minimizing off flavors and flavors. Testing for flavor compounds in wine is key to ensuring the consistent production of high-quality wines.

Solutions

Lifeasible offers professional wine flavor composition analysis solutions to identify and quantify the various compounds responsible for wine flavor and aroma. Our labs will test to strict international standards and provide reliable analytical results. Depending on the characteristics of the flavor compounds, we will select the best combination of methods.

• Analysis of Non-Volatile Compounds in Wine Flavors
• Detection of organic acids: tartaric acid, malic acid, citric acid, fumaric acid, succinic acid, pyruvic acid, alpha-ketoglutaric acid, lactic acid and acetic acid. We offer titratable acidity, pH, and volatile acidity measurements for analyzing organic acids in wine. In addition, we offer high-performance liquid chromatography (HPLC) or capillary electrophoresis for the separation and quantification of individual acids.
• Detection of sugars: glucose and fructose. We offer various methods for determining sugars in the wine, including gravimetric, refractive, colorimetric, redox, and enzymatic methods, among others. Our developed HPLC and capillary electrophoresis procedures have been widely used for the analysis and separation of individual sugars.
• Detection of polyphenols: catechins, polymeric tannins, anthocyanins, etc. We offer the standard Folin-Ciocalteu procedure for analyzing total polyphenol content in wine. Our technical team can also identify and quantify individual phenolics using HPLC and HPLC/MS methods.
• Analysis of Volatile Compounds in Wine Flavors
  We offer a one-stop solution for analyzing volatile compounds in wine flavor.
• Sample Preparation
  We offer a variety of simple and convenient techniques for the pretreatment of volatile compounds in wine, including liquid-liquid extraction, solid-phase extraction, liquid-phase microextraction, solid-phase microextraction, stir bar sorptive extraction, purge trapping, and headspace.
• Seperation, Identification, and Quantitation of Volatile Flavors
  We can detect over 1300 aromatic compounds in wine, including fatty alcohols, fatty acids, aliphatic esters, monoterpenes, isoprene, volatile phenols, and benzenes. Our laboratory offers a variety of advanced techniques such as chromatography, isotope dilution, counter-current chromatography, and gas chromatography-olfactometry, etc.

Lifeasible aims to help customers quickly detect and analyze flavor compounds in wine. Our simple, fast, and easily automated analytical techniques will continue to help you improve the overall flavor of your wines through viticultural practices, winemaking processes, and aging conditions. Our international level of testing has earned us the trust of many clients. If you are interested in our solutions, please contact us for a technical consultation and quotation.