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Gewählte Publikation:

Nauer, S; Brandes, W; Elsa-Patzl-Eischerleitner; Hann, S; Eder, R.
(2018): Analysis of (-)-rotundone by means of SPE-SPME-GC-MS in Austrian quality wines of the 'Gruner Veltliner' variety
MITT KLOSTERNEUBURG. 2018; 68(2): 107-119.

Abstract:
The objective of the present work was to verify the presence of the sesquiterpeneketone (-)-rotundone in Austrian wines of the 'Gruner Veltliner' variety, the main variety of Austria, using a modified solid-phase solid-phase micro-extraction gas chromatography-mass spectrometry method (SPE-SPME-GC-MS). Since this compound, like 'Gruner Veltliner', is associated with pepperiness, it was of great interest to determine (-)-rotundone levels in wines from different vineyards and vintages (2009 to 2015) and to assess whether the levels found may have sensory relevance. For this purpose, 105 authentic wine samples from various winegrowing regions and areas (Wachau, Weinviertel, Kamptal, Wagram, Kremstal, Traisental, Thermenregion, Carnuntum, Neusiedlersee, Neusiedlersee-Hugelland, Bergland, Vienna) were analyzed. Concentrations of (-)-rotundone ranged from a minimum of 9.50 ng/l to a maximum of 84.7 ng/l. The determined variability can be attributed to climatic and viticultural influences depending on vintage and region. Average content was calculated for all tested years and was about 31.7 ng/l. From the sensory point of view, this value exceeds the specified threshold for red wine, which according to literature is 16 ng/l (Siebert et al., 2008) by the twofold,. In summary it can be stated that the compound (-)-rotundone is present in many Austrian wines of the variety 'Gruner Veltliner' in aroma-relevant concentrations, but effective contents in the wines vary strongly depending on region, vintage and the specific viticultural measures. For example, the (-)-rotundone contents in wines from the vintages 2013 and 2014 were on average higher than those from the vintages 2009 and 2010, demonstrating a climate-dependant influence of the vintage on these levels and thus the pepperiness of the wines.
Autor*innen der BOKU Wien:
Hann Stephan

Find related publications in this database (Keywords)
Rotundon
Gruner Veltliner
SPME
SPE
GC-MS
pepperiness
'Pfefferl'


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