Contributions of mass spectrometry in the Australian Wine Research Institute to advances in knowledge of grape and wine constituents

• Published in: Australian journal of grape and wine research Vol. 11; no. 2; pp. 188 - 204
• Main Authors: HAYASAKA, YOJI, BALDOCK, GAYLE A., POLLNITZ, ALAN P.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-07-2005
• Subjects: anthocyanins; GC-MS; grape and wine aroma compounds; grape and wine proteins; LC-MS; mass spectrometry; off-flavours; taint; Vitaceae; wine pigments
• ISSN: 1322-7130; 1755-0238
• DOI: 10.1111/j.1755-0238.2005.tb00287.x

Since 1971 mass spectrometry (MS) has made a significant contribution to wine research at the Australian Wine Research Institute (AWRI). In the past decade (1995–2004), MS has been involved in an expanded range of studies and now accounts for approximately 40% of AWRI publications appearing in peer‐reviewed scientific journals. Studies involving MS include the analysis of grape‐derived and fermentation‐derived volatiles, oak volatiles, taint compounds, proteins, pigments and tannins. We discuss the contribution MS has made to wine research at the AWRI and the significant advances made by key scientists in this area. In particular, this review focuses on three main areas of analysis of compounds important to wine quality – volatile aroma and off‐flavour compounds, involatile larger molecules such as proteins and tannins, and investigations into taint problems.