Wine Analysis

 

Shimadzu Science Selection – Well analysed red wine for you!

 

Wine is one of the oldest cultural products in human history. The oldest archaeological evidence of winemaking is an 8000-year old wine- and fruit press found near Damascus. As todays production is more and more increasing, this beverage has to be well monitored, in order to maintain consistent quality. The quality can be monitored with analysis of the elements mentioned by the European Union wine regulation. And more elements should be quantified as well, because they have a big influence to the final taste of the wine. A fast and safe way is to use the ICPE-9800 ICP-OES or ICPMS-2030 spectrometer for this purpose, as all elements can be determined at the same time, simultaneously. In order to answer all your questions on „the secrets of wine analysis“ various analytical technologies and methods of spectroscopy, chromatography, and mass spectrometry will be explained:

 

Introduction to Wine Analysis, Uwe Oppermann, Shimadzu Europa GmbH

Europe stands for 60 % of the world wine production and quality control is an important issue. Shimadzu is offering the full product portfolio for analytical methods based on the compendium of international methods of wine and must analysis including atomic- and molecular spectroscopy, gas chromatography, liquid chromatography (HPLC and UHPLC) and mass spectrometry (GC-MS/MS and LC-MS/MS).

 

Why do we need different GC Methods in Wine analysis? Prof. Erich Leitner, Technical University Graz

Analysis of aroma compounds is a complex subject in wine analysis.  Smelling is an important part of wine tasting but analysis of aroma compounds requires different GC methods such as GC-2010 or 2030 with differents detectors and GCMS/MS system configurations including Comprehensive GCxGC-MS.

 

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Determination of wine color by UV-VIS spectroscopy, Johan Leinders, Shimadzu Benelux

The Definition of wine color requires analysis of the absorption spectra of wine samples. Physically, the color is a light characteristic, measurable in terms of intensity and wavelength using a UV-Vis spectrometer such as UV-1800 or UV-1900. In the case of grapes and wine, we loosely regard them as RED since the anthocyane pigments absorb the green portion of the visible spectra, giving to the human eye the sensation of color red.

 

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Analysis of Resveratrol in wine by HPLC, Dr. Gesa Schad & Robert Ludwig, Shimadzu Europa GmbH

Resveratrol, a type of polyphenol contained in red wine and grapes is reported to offer health benefits including support for increased longevity. Fast analysis is done using the Nexera X2 UHPLC system equipped with PDA and RF-20 AXS Fluorescence detector.

 

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Quantitative analysis of elements in wine using „state of the art“ spectroscopy, Uwe Oppermann & Jan Knoop, Shimadzu Europa GmbH

For quantitative determination of the essential elements and heavy metals in the required concentration range ICP-OES and ICP-MS is the most preferable tool for quality control because of a high sensitivity, a wide dynamic range and a high sample throughput.

 

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Analysis of pesticides in wine by LCMS, Stephane Moreau, Shimadzu Europa GmbH

A method was developed for the determination of pesticide residues in wine using Shimadzu LCMS-8060. The MRM Spectrum Mode method was setup using the Shimadzu Residual Pesticide Database v2.0 which contains >6,000 MRM transitions for >750 pesticides.

 

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The secrets of wine tasting, Prof. Erich Leitner, Technical University Graz

Have you ever wondered about the the influence of Potassium on the red wine color? And how to discover illegal wine aromatization by adding different flavored substances? What actually causes the infamous red wine headache? Why is red wine said to influence good health and a longer life?? The answers on these questions and many more will be given in this presentation.

 

 

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Further Information

 

Analysis of Cu and Zn in Red Wine Using Atomic Absorption Spectrometry: AA-7000

The control of copper and zinc is a typical application for the Shimadzu flame atomic absorption spectrophotometer AA- 7000F in a fully automatic multi element sequence in combination with the ASC-7000.

Download application note here.

 

Determination of Heavy Metals in Wine using simultaneous ICP-OES:  ICPE-9800.

The ICPE-9820 in dual view configuration is used for determination of elements in wine. The system is flexible enough to achieve calibration ranges in axial view in ppb level concentrations and at the same time high concentration levels of Boron, Potassium, Sodium and others in ppm scale in radial observation as well.

Download application note here

 

Analysis of Food Packaging Material

Wine bottle measurement with UV-2600 and MPC-2600 Quality control of color

A further aspect of quality assurance is not only looking to the content but also on the packaging material? An easy way to justify the quality of a glass bottle is to look at its generated UV-VIS-NIR spectra. Shimadzu’s UV-3600 Plus enables this kind of measurements. The impurities of iron are for example indicated by this spectrum due to recycling processes.

 

Download application note here.

 

Article:

In Wine There is Truth - The Characterisation and Quantitative Analysis of Wine Using Spectroscopic Methods

 

Nowadays, food and drinks are always a hot topic of discussion and in the focus of ‘state of the art’ analytical techniques. Atomic- and molecular Spectroscopy are fast and simple methods fort he characterization and quantitative analysis of wine samples.

Reprinted with the kind permission of International Labmate Ltd - first printed in International Labmate Buyers Guide 2014/15 - www.intlabmate.com