RT journal article
T1 Volatile Sulphur Compounds in Wine Distillates by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry
A1 Silvosa, Marta
A1 García Moreno, María de Valme
A1 Castro Mejías, Remedios
A2 Química Analítica
K1 volatile sulphur compounds
K1 wine distillates
K1 sulphur dioxide
K1 Brandy de Jerez
K1 SBSE
AB A Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSEGC-MS) method has been optimized and validated for the determination of eight volatilesulphur compounds in wine distillates: diethyl sulphide (DES), dimethyl disulphide(DMDS), diethyl disulphide (DEDS), 2-thiophenecarboxaldehyde (TC), dibutyl sulphide(DBS), dipropyl disulphide (DPDS), dipropyl sulphide (DPS), and dimethyl trisulphide(DMTS). After optimization by 24factorial design, the SBSE-GC-MS extraction conditionswere as follows: a polydimethylsiloxane twister (10 mm × 0.5 mm), 35 ◦C as the extractiontemperature, 10 mL as the sample volume, 7% (v/v) as the alcoholic grade, 47 min as theextraction time, 10% (w/v) of NaCl, and 1% (w/v) of EDTA (ethylenediaminetetraaceticacid). Under optimal conditions, adequate analytical figures of merit were obtained foreight of the ten compounds initially considered, with low quantification and detectionlimits and relative standard deviations for inter-twister and inter-day repeatability valuesranging from 7.5 to 21.8% and from 7.2 to 27.5%, respectively. The methodology wasapplied to 34 wine distillates (continuous column distillation and distillation in pot still)elaborated for the production of Brandy de Jerez: 15 aged distillates aged for differentperiods of time in American oak wood and 19 non-aged distillates. The most significantvolatile sulphur compounds were DBS, DMDS, and DPS. The Cluster Analysis (CA) on thevolatile sulphur compounds grouped the samples according to the use of sulphur dioxide.In general, lower amounts of volatile sulphur compounds were found in the aged samples,although the high standard deviations obtained highlight that their contents depend onmultiple factors related to the elaboration process.
PB MDPI
SN 2076-3417
YR 2025
FD 2025-03-27
LK http://hdl.handle.net/10498/37950
UL http://hdl.handle.net/10498/37950
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 09-nov-2026