Planta Med 2022; 88(15): 1458-1459
DOI: 10.1055/s-0042-1759059
Poster Session I

Development of a HS-SPME-GC-MS method for the characterization of Greek PDO and PGI wines and grape musts during alcoholic fermentation

M Marinaki
1   Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
2   Biomic AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10 thkm Thessaloniki-Thermi Rd, P. O. Box 8318, GR 57001, Thessaloniki, Greece
3   FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, P. O. Box 8318, GR 57001, Thessaloniki, Geece
,
I Sampsonidis
3   FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, P. O. Box 8318, GR 57001, Thessaloniki, Geece
4   Department of Nutritional Sciences and Dietetics, International Hellenic University – P. O. 141, Sindos, 57400, Thessaloniki, Greece
,
A Lioupi∗
1   Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
2   Biomic AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10 thkm Thessaloniki-Thermi Rd, P. O. Box 8318, GR 57001, Thessaloniki, Greece
3   FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, P. O. Box 8318, GR 57001, Thessaloniki, Geece
,
P Arapitsas
5   Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos str, Egaleo, 12243, Athens, Greece
,
K Zinoviadou
6   Perrotis College, American Farm School, Marinou Antipa 54, P. O. Box 60097, 570 01, Thermi, Thessaloniki, Greece
,
N Thomaidis
3   FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, P. O. Box 8318, GR 57001, Thessaloniki, Geece
7   Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Zografou 157 84, Athens, Greece
,
G Theodoridis
1   Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
2   Biomic AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10 thkm Thessaloniki-Thermi Rd, P. O. Box 8318, GR 57001, Thessaloniki, Greece
3   FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, P. O. Box 8318, GR 57001, Thessaloniki, Geece
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Greece is a country with a great production of quality wines, including Protected Geographical Indication (PGI) and Protected Designation of Origin (PDO) wines, produced of over 300 native cultivars. Several factors, such as cultivar, region, climate and vinification process, are considered to be important for the characterization of wine quality. In the present study, a HS-SPME-GC-MS method was developed after optimization of the extraction parameters. 70 samples of six monovarietal Greek PGI and PDO wine samples and 44 PDO Muscat of Alexandria grape must samples received several times during alcoholic fermentation were analyzed with the proposed method. Over one hundred metabolites were identified and relative quantified in all samples. Multivariate statistical analysis and biomarker assessment were performed using the SIMCA package and the Metaboanalyst online platform to discriminate wine samples according colour and variety-region, to determine the authenticity of some floral Greek cultivars, such as Moschofilero, via typical compound classes and to monitor variations of the concentration of volatile metabolites of grape must during alcoholic fermentation.

Results of this work are shown that this method is suitable for the characterization of Greek PDO wines and grape must, while esters, alcohols and terpenes are the main responsible compound classes for the discrimination between cultivars. Moreover, other interesting results are that white Greek varieties are more floral due to their high concentration of terpenic compounds and there are several increases and decreases in the concentration of volatiles during fermentation according to compound group and the stage of fermentation.

Acknowledgment

This work was supported by the project “Foodomics-GR – National Research Infrastructure for the Comprehensive Characterization of Foods” (MIS 5 029 057), funded by the Operational Programme NSRF 2014 – 2020 and co-financed by Greece and European Regional Development Fund.


 


Publication History

Article published online:
12 December 2022

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