TY  - JOUR
AU  - Šorgić, Saša
AU  - Sredović Ignjatović, Ivana
AU  - Antić, Mališa
AU  - Šaćirović, Sabina
AU  - Pezo, Lato
AU  - Cejić, Vladimir
AU  - Ðurović, Saša
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6014
AB  - One of the most common techniques for wine analysis is gas chromatography coupled with the flame ionization detector and headspace autosampler (HSS-GC/FID) for the analysis of the volatile compounds in the wine samples. The main goal of this thesis was to develop the method for the analysis of volatiles (methanol, higher alcohols, and esters) in wine samples made of Cabernet Sauvignon and Merlot. Validation parameters were: R2 > 0.995; LOD (0.2-1.0 mg/L); CV (2.7-6.3%), and recovery (92-106%). Average contents of the methanol (198.0 mg/L and 150.5 mg/L), higher alcohols (398.5 mg/L and 335.8 mg/L), ethyl acetate (42.0 mg/L and 55.6 mg/L), and acetaldehyde (23.3 mg/L and 16.1 mg/L) were determined for Merlot and Cabernet Sauvignon, respectively. Based on the obtained results, it was concluded that the content of methanol is in direct connection with the type of grape used for preparation of the wine. It was also found that the duration of the maceration directly influenced the content of the methanol and higher alcohols. On the other hand, type of grape appeared not to have influence on the content of ethyl acetate and acetaldehyde in wines. The post hoc Tukey’s HSD test at 95% confidence limit showed significant differences between observed samples. Principal Component Analysis (PCA) was used for assessing the effect of different genotypes and extraction methods on wine samples. Using PCA of observed samples, the possible directions for improving the quality of product can be realized.
PB  - MDPI
T2  - Fermentation
T1  - Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds
IS  - 2
SP  - 38
VL  - 8
DO  - 10.3390/fermentation8020038
ER  - 

@article{
author = "Šorgić, Saša and Sredović Ignjatović, Ivana and Antić, Mališa and Šaćirović, Sabina and Pezo, Lato and Cejić, Vladimir and Ðurović, Saša",
year = "2022",
abstract = "One of the most common techniques for wine analysis is gas chromatography coupled with the flame ionization detector and headspace autosampler (HSS-GC/FID) for the analysis of the volatile compounds in the wine samples. The main goal of this thesis was to develop the method for the analysis of volatiles (methanol, higher alcohols, and esters) in wine samples made of Cabernet Sauvignon and Merlot. Validation parameters were: R2 > 0.995; LOD (0.2-1.0 mg/L); CV (2.7-6.3%), and recovery (92-106%). Average contents of the methanol (198.0 mg/L and 150.5 mg/L), higher alcohols (398.5 mg/L and 335.8 mg/L), ethyl acetate (42.0 mg/L and 55.6 mg/L), and acetaldehyde (23.3 mg/L and 16.1 mg/L) were determined for Merlot and Cabernet Sauvignon, respectively. Based on the obtained results, it was concluded that the content of methanol is in direct connection with the type of grape used for preparation of the wine. It was also found that the duration of the maceration directly influenced the content of the methanol and higher alcohols. On the other hand, type of grape appeared not to have influence on the content of ethyl acetate and acetaldehyde in wines. The post hoc Tukey’s HSD test at 95% confidence limit showed significant differences between observed samples. Principal Component Analysis (PCA) was used for assessing the effect of different genotypes and extraction methods on wine samples. Using PCA of observed samples, the possible directions for improving the quality of product can be realized.",
publisher = "MDPI",
journal = "Fermentation",
title = "Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds",
number = "2",
pages = "38",
volume = "8",
doi = "10.3390/fermentation8020038"
}

Šorgić, S., Sredović Ignjatović, I., Antić, M., Šaćirović, S., Pezo, L., Cejić, V.,& Ðurović, S.. (2022). Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds. in Fermentation
MDPI., 8(2), 38.
https://doi.org/10.3390/fermentation8020038

Šorgić S, Sredović Ignjatović I, Antić M, Šaćirović S, Pezo L, Cejić V, Ðurović S. Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds. in Fermentation. 2022;8(2):38.
doi:10.3390/fermentation8020038 .

Šorgić, Saša, Sredović Ignjatović, Ivana, Antić, Mališa, Šaćirović, Sabina, Pezo, Lato, Cejić, Vladimir, Ðurović, Saša, "Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds" in Fermentation, 8, no. 2 (2022):38,
https://doi.org/10.3390/fermentation8020038 . .