Wine Off-Flavor Composition Analysis

The aromas and flavors of a wine have a great impact and potential for consumer enjoyment. This sensory experience is usually pleasant; however, there are times when off-flavors may not be a pleasant surprise. There are many sources of off-flavors in wine, and some common ones include musty flavors from cork contamination, "nutty" flavors from wine oxidation, burnt rubber flavors from lack of oxygen during the winemaking process, rotten egg flavors from sulfur dioxide, "doughy" flavors from yeast decomposition, etc. In general, good winemaking practices and careful storage can help minimize the risk of off flavors in wine.

Solutions

Off-flavors in wine are caused by a variety of compounds produced during the winemaking process or storage. Lifeasible offers professional wine off-flavor composition analysis solutions to identify and quantify off-flavors substances in wine, including but not limited to:

• Sulfur-containing compounds, such as hydrogen sulfide, methionine, etc.
• Volatile phenols
• N-heterocyclic compounds
• Volatile acidity
• Acetaldehyde
• Ethyl acetate
• Yeast
• 2,4,6-trichloroanisole (TCA)

Our laboratory will conduct tests according to strict international standards and provide reliable analytical results. Lifeasible provides a one-stop solution for analyzing off-flavor components in wine. Depending on the characteristics of the odor compound, we will select the best combination of methods.

• Sample Pre-treatment for Detecting Off-Flavor Substances in Wine
  Low levels of off-flavor components in wine require effective extraction and concentration. We offer a variety of simple and convenient techniques to pretreat wine odor components, including liquid-liquid extraction, solid-phase extraction, liquid-phase microextraction, solid-phase microextraction, stir bar sorptive extraction, purge trapping, and headspace.
• Detection of Off-Flavor Substances in Wine
  Our laboratory has a variety of analytical techniques to analyze and determine off-flavor components in wine:
• Gas Chromatography (GC): We offer GC techniques to separate the different off-flavor compounds in wine according to their chemical properties and to detect and identify them using detectors.
• Liquid Chromatography (LC): We use LC techniques to analyze off-flavor compounds in wine that are less volatile than those analyzed by GC.
• Mass Spectrometry (MS): We offer MS techniques to separate the different off-flavor compounds in wine according to their mass-to-charge ratio. We also identify the specific compounds in the sample by the generated spectra.
• Electronic Nose: We offer analytical instruments that mimic the human sense of smell to identify off-flavors that may not be detected using analytical techniques.

Lifeasible aims to help customers quickly detect and analyze off-flavor compounds in wine. In addition, our technical team is researching and developing new fermentor strains and other biological processes to reduce or eliminate off-flavors in wine, helping the wine industry achieve desirable characteristics. 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.