Evaluation of the Composition of Vine Shoots and Oak Chips for Oenological Purposes by Superheated Liquid Extraction and High-Resolution Liquid Chromatography-Time-of-Flight/Mass Spectrometry Analysis

摘要

Vine shoots are characterized in this research and compared to oak chips, frequently employed in the aging of wine or spirits. For this purpose, liquid chromatography— diode array detection and liquid chromatography—time-of-flight/mass spectrometry (LC-TOF/MS) analyses of hydroalcoholic extracts from vine shoots pertaining to 18 different vine varieties and from five varieties of oak chips have been carried out. The concentrations of a representative panel of interesting compounds from an oenological point of view have been compared in the extracts, finding similarity patterns for many of them. The analysis by LC-TOF/MS in high accuracy mode has led to the identification of numerous compounds in the hydroalcoholic extracts. The statistical analysis has enabled identification of the vine-shoot varieties providing extracts with more similar composition to that given by extracts from oak chips. Therefore, these vine-shoots varieties are suitable to be presented as an alternative to the use of oak barrels or oak chips in the aging process of wine and spirits.