Determination of glycerol in wine - comparison and validation of existing methods

Informazioni relative al progetto

GLYCEROL

ID dell’accordo di sovvenzione: G6RD-CT-2000-00416

Progetto chiuso

Data di avvio 1 Gennaio 2001

Data di completamento 31 Marzo 2003

Finanziato da

• Programme for research technological development and demonstration on "Competitive and sustainable growth 1998-2002"

Costo totale

€ 1 096 516,00

Contributo UE

€ 649 769,00

Coordinato da

EUROFINS SCIENTIFIC ANALYTICS
France

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Risultati finali

Methods for detection of glycerol in wine

Method based on isotopic analysis of extracted glycerol using GC-IRMS: An optimised and validated protocol based on the use of stable isotope analyses to identify the source of the glycerol extracted from a wine will be produced. The principle of these techniques is to differentiate between compounds that chemically identical but have originated from different sources. The analytical methodology used involves GC-IRMS (gas chromatography coupled to isotope ratio mass spectrometry) for the measurement of carbon-13/carbon-12 ratios of the glycerol. Depending on the source of the glycerol, this method can be used to detect the addition of synthetic glycerol to wine. Method based on identification of glycerol by-products: The addition of ‘synthetic’ glycerol to wine can be detected by determination of substances formed during the glycerol manufacturing processes. The compounds 3-methoxy-propanediol (3-MPD) and cyclic diglycerols (CyDs) (cis-,trans-2,5-bis(hydroxymethyl)1,4-dioxane, cis-,trans-2,6-bis(hydroxymethyl)1,4-dioxane, and cis-,trans-2-hydroxymethyl-6-hydroxy-1,4-dioxepan), do not occur naturally at significant concentrations in grapes or wine. The principle of the method is as follows: the analysts are salted-out by addition of K2CO3. Extraction is done using diethyl ether. Extracts are analysed directly by GC-MS on a polar column. Detection is then carried out in the selected ion-monitoring mode. The method can be applied to different wines including white and red, sweet and dry wines. The GC-MS method of glycerol by-products has been completely validated. It was demonstrated that the concentrations of 3-MPD and cyclic diglycerides in different wines can be determined accurately and precisely enough in different laboratories. A set of guidelines for its use and interpretation have been established.