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Determination of Vitispirane in Wines by Stable Isotope Dilution Assay

¹ Associate professor and ² Research assistant, Chemistry Department, University of British Columbia Okanagan, 3333 University Way, Kelowna, BC, V1V 1V7 Canada; ³ Graduate student, Chemistry Department, University of Victoria, Victoria, BC, V8P 5C2 Canada.

^* Corresponding author [email: nigel.eggers{at}ubc.ca]

The deuterium labeled standard [²H5]-vitispirane was synthesized and utilized in a stable isotope dilution assay for vitispirane in wine. The method is rapid, sensitive, and accurate and for a 5-mL sample of a Cabernet Sauvignon wine, quantitation was reliable down to 500 ng.L^–1 with an estimated signal to noise ratio of 3:1. The concentration of vitispirane was measured in 17 red and white commercial wines and was less than the reported threshold. The varietal wines in which vitispirane was detected were Riesling, Chardonnay, Sauvignon blanc, Cabernet Sauvignon, and Pinot noir. The results show that Rieslings have higher concentrations of vitispirane than the other varieties.

Key words: wine, vitispirane, stable isotope dilution assay, enology