A Case Study of Selected Volatile Phenols from Brettanomyces and Micronutrients Mn, Fe, Cu, Zn in Chianti Red Wines

Gabriella Tamasi, Natalie Owens, Fabio Cascella, Marco Cerqua and Renzo Cini

Journal of Food Research, 2013, vol. 2, issue 1

Abstract: Volatile phenols 4-Ethylphenol (EtP) and 4-Ethylguaiacol (EtG), and selected metals Mn, Fe, Cu, and Zn in Chianti red wines were determined via Head-Space Solid Phase Micro-Extraction pretreatment and Gas Chromatography-Mass Spectrometry and through Atomic Absorption Spectrophotometry. The wine samples were Chianti Classico DOCG (CdB) and Toscana IGT (CF) from seven vintages 2008-2003, 2001. The concentration for EtP was in the range 283-862 (CdB) and 155-643 ug L-1 (CF), whereas the content of EtG ranged 40-116 (CdB) and 11-104 ug L-1 (CF). The content for metals ranged 1.42-1.82, 0.93-4.68, <0.10-0.20, and 0.53-1.10 mg L-1 for Mn, Fe, Cu, and Zn, respectively. The concentrations for EtP and EtG have high relative values for wines from 2004 and 2007 harvests. Interestingly, Manganese concentration follows a similar trend. Data about the metals and phenols are in agreement with much care at vine/grape and fermentation-aging-refinement procedures.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2013
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