WONG ZI HAO​

A21ET0257

WHITE WINE
 Real world scenario
Production of white wine is considered as micro-productions for achieve
the best precision and create extremely good quality of wine. [1]Due to its
small batch production, a precise monitor of the process of production
wine should be carry out.[1] The aroma of white wine is one of the
quality assessment should be monitor in order to ensure each batch of the
white wine aroma is consistent. [2] Heavy metal is content in white wine
due to pesticides and herbicides in soil and used for wine production. [3]
In expanding the market, white wine producers are improved the image of
the product but the origin of the white wine and the quality of it should be
well defined and analyzed.

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 White Wine Sample
Type of White Wine: Sauvignon Blanc

Background of the Sample:

Region: Marlborough, New Zealand

Harvest Year: 2021
White wine is chosen as the sample for this scenario due to its complexity in terms
of both inorganic and organic constituents. White wine contains a variety of
chemical compounds, including water, sugars, acids, alcohol, aroma compounds
(such as 3-mercaptohexanol), and the potential for inorganic contaminants like
arsenic. Analyzing white wine presents a real-world scenario relevant to the
beverage industry, where quality control is critical for ensuring product safety,
meeting regulatory standards, and maintaining the desired sensory characteristics.[4]

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 Organic And Inorganic analyte
Properties 3-mercaptohexanol(Organic Arsenic(Inorganic
Analyte) Analyte)
Function Promote odors to the white wine A contamination in white wine
from fertilizers in soil
Chemical formula C6H14OS As

Molecular weight 134.24 g/mol 74.92g/mol

Boiling point 198°C 613°C

Solubility Soluble in both water and alcohol Soluble in water

Form Liquid Liquid

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 3-Mercaptohexanol (Organic Analyte)
White wine collection:
Collect white wine samples in clean,
odor-free containers to preserve the
original aroma. Ensure that containers
are sealed to prevent volatilization of
the aromatic compounds. Fill the
container to minimize headspace,
reducing the potential for the
volatilization of aromatic compounds.
Label the container with essential
information, including white wine
identification, collection date. [5][18]

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 Storage of 3-Mercaptohexanol
White wine Storage:
• Store white wine samples in a cool, dark environment to
maintain the stability of aroma compounds. [6]
• Avoid exposure to oxygen, which can lead to oxidation and
loss of volatile compounds.[6]

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 Preservation of Organic Analyte
Minimize Exposure to Air
• Seal the sample containers tightly to prevent the escape of volatile compounds.[7]
• Use containers with minimal headspace to reduce the risk of oxidation.[7]

Storage Temperature:
• Store samples at a cool temperature to slow down chemical reactions, including oxidation
and degradation of volatile compounds.[7]
• Avoid temperature fluctuations during storage.[7]

Avoid Light Exposure:

• Store samples in a dark environment to prevent light-induced degradation of aromatic
compounds.[6]

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 Arsenic (Inorganic Analyte)
White wine collection:
Use acid-cleaned such as hydrochloric acid, trace-metal-
free containers to collect wine samples. Arsenic
contamination might come from the environment, it's
crucial to prevent external contamination during sample
collection. Avoid touching the interior of the sample
container[8]

White wine Storage:

• Store samples in amber glass bottles to protect against
photodegradation.[9]
• Refrigerate samples to minimize microbial activity and
changes in arsenic speciation.[9]

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 Preservation of Arsenic Analyte

• Given that arsenic speciation may change over time,

consider adding a preservation agent such as nitric acid
to the sample to stabilize arsenic species. [9]
• Add a small amount of a strong acid, such as
hydrochloric acid (HCl), to the wine sample.
Acidification helps in preserving arsenic in its most
stable form, minimizing the risk of adsorption to
container surfaces or precipitation[9]

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 Sample preparation

For Arsenic (Inorganic):

• Method: Microwave Digestion
1. Prior to digestion, ensure that the white wine sample is representative and
homogenous. .[10]
2. Digestion vessel based on the composition of the sample and the nature of the
analyte. For white wine analysis, acid-resistant vessels made of materials like
quartz are often used.[10]
3. Add nitric acid to break down organic compound and facilitate the dissolution of
inorganic components.[10]
4. Seal the digestion vessel tightly to prevent the escape of gases generated during
the digestion process. This is crucial for safety and to ensure efficient
microwave energy transfer. .[10] 10
 Sample preparation

5. Place the sealed digestion vessel in the microwave digestion system. Microwaves are then applied
to heat the sample rapidly. .[10]
6. Allow the digested sample to cool after microwave treatment. Transfer the solution to a suitable
container for further analysis.[10]

11
 Advantage of Microwave
digestion

A
• Rapid Processing: Microwave digestion
significantly reduces the digestion time
compared to traditional methods.[10]
• High Sample Throughput: It allows for
the simultaneous digestion of multiple
samples, increasing laboratory efficiency.
[10]
• Improved Analyte Recovery: Microwave
digestion often provides better recovery
of analytes compared to other digestion
methods.[10]

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 Limitations of microwave digestion

Equipment Cost: The initial cost of microwave digestion systems can be

relatively high.[10]
Safety Concerns: Handling strong acids and pressure vessels requires
adherence to safety protocols.[10]

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 Sample preparation for organic analyte
Liquid-Liquid Extraction (LLE):
1. Mix the white wine representative sample with an diethyl ether as solvent
that is immiscible with water [11]
2. The target analyte, including 3-mercaptohexanol, partitions between the
organic solvent and the aqueous phase[11]
3. Separate the organic layer, and evaporate the solvent to obtain a
concentrated extract[11]

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 ADVANTAGE:
• Suitable for a wide range of compounds.
ADVANTAGE • Can be used for both polar and non-polar
analytes[12]
AND LIMITATIONS:

LIMITATION • Requires the use of large volumes of 3-

mercaptohexanol[12]
LLE • May involve multiple extraction steps.

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 Regulations set

• 3-mercaptohexanol • Arsenic
-According to National Library of Medicine, -According to International Organisation Vine
the range of 3-mercaptohexanol is 0.2–0.5 g/L. and Wine, the maximum acceptable limit for
[14] arsenic is 0.2 mg/l[16]
-According to WHO, there is no safety concerns
when intake 3-mercaptohexanol[13]
-detection threshold for 3-mercaptohexanol
Is 60 ng/L[15]

Presentation title 16
 AOAC

-According to AOAC Official

Method 930.19, the odors of white
wine should be examine base on
vinous, foreign and acetous[17]
-AOAC Official Method 976.11, the
color of white wine should use
photometric method[17]

Presentation title 17
 Reference
1. Sommelier(2021)EmergingWhiteWine Trends:https://www.vinissimus.co.uk/en/content/white-wine-trends/
2. Sommeliers choice awards(2023) How Winemakers Maintain Consistency Year after Year: A Guide for
Sommeliers and Bartendershttps://sommelierschoiceawards.com/en/blog/insights-1/how-winemakers-maintain-
consistency-year-after-year-a-guide-for-sommeliers-and-bartenders-820.htm
3. Clarissa M.Moreira, Fábio A. Duarte(2011) Arsenic speciation in white wine by LC–ICP–MS.
https://www.sciencedirect.com/science/article/abs/pii/S0308814610015396
4. Seongju Han,Jiyun Ynag(2022) Chemical Analysis of Commercial White Wines and Its Relationship with
Consumer Acceptability. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871119/
5. Javier Echave, Marta Barral(2021) Bottle Aging and Storage of Wines: A Review.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866556/
6. Marina Tomašević, Natka Ćurko(2016). Analysis of aroma of white wine (Vitis vinifera L. Pošip) by gas
chromatography-mass spectrometry.
7. Prof. Dr. Luís Filipe-Ribeiro(2021) Reducing the Negative Effect on White Wine Chromatic Characteristics Due
to the Oxygen Exposure during Transportation by the Deoxygenation Process. https://www.mdpi.com/2304-
8158/10/9/2023

Presentation title 18
 Reference
8. Jesús López-Santiago(2023) Assessing wineries' performance in managing critical control points for arsenic, lead, and cadmium contamination risk
in the wine-making industry: A survey-based analysis utilizing performance indicators as a results tool.
https://www.sciencedirect.com/science/article/pii/S2405844023101708
9. Elena Arena( 2021) Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of Malvasia delle Lipari Sweet Wine.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391675/
10. Joshua Godshaw(2017)Comparison of Dilution, Filtration, and Microwave Digestion Sample Pretreatments in Elemental Profiling of Wine by ICP-
MS. https://pubmed.ncbi.nlm.nih.gov/28946713/
11.Min Kyoung Lee(2023) A highly efficient strategy for simultaneous analysis of eleven monomeric hydroxylated-stilbenes in grape wines and juices
by a salting-out assisted liquid–liquid (SALLE) extraction combined with a high-performance liquid chromatography-tandem mass spectrometry
(HPLC-MS/MS). https://www.sciencedirect.com/science/article/abs/pii/S0308814623012797
12. M.N. Vasilescu(2019) Liquid-Liquid Extraction. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/liquid-liquid-extraction
13. Pub Chem. Evaluations of the Joint FAO / WHO Expert Committee on Food Additives. https://pubchem.ncbi.nlm.nih.gov/compound/3-Mercapto-
1-hexanol
14. Rocio Gil-Muñoz.(2021) Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866523/

Presentation title 19
 Reference
15. Lauren E. Musumeci(2015) Quantification of Polyfunctional Thiols in Wine by HS-SPME-
GC-MS Following Extractive Alkylation.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6332517/#B3-molecules-20-12280
16. OIV. Maximum acceptable limits in wine. https://www.oiv.int/standards/international-code-of-
oenological-practices/annexes/maximum-acceptable-limits
17.Oxford academy(2023). AOAC standard.
https://academic.oup.com/book/45491/chapter-abstract/392362311?redirectedFrom=fulltext
18. Ronald E. Majors, Wilmington, DE. (2013) SAMPLE PREPARATION
FUNDAMENTALS FOR CHROMATOGRAPHY WINE.

Presentation title 20
Thank you