Background and Aims Wines aged in wood barrels are likely to contain Brettanomyces yeasts, which are able to produce off‐flavour compounds such as ethylphenols and vinylphenols. In this work, both off‐flavoured and pleasant phenol compounds were quantified in Portuguese wines with an improved analytical technology. Methods and Results A novel one‐step dispersive liquid–liquid microextraction method with simultaneous derivatisation followed by fast low‐pressure GC/MS was optimised and applied to 49 red wine samples of commercial and private origin. The analytical performance demonstrated the ability of the proposed method to accurately measure all the analytes under study. Conclusions Ethyl and vinylphenols were present in most of the wines, at a concentration frequently higher than their preference threshold, and thus high enough to affect the overall aroma of the wine. Home‐made wines had a higher concentration of off‐flavour compounds in contrast with that of commercial wines, which had a high concentration of pleasant flavour compounds. Statistical analysis showed that less expensive wines exhibited a significantly lower concentration of syringol, and there was a tendency for the concentration of vinylphenols and ethylphenols to increase throughout wine aging. Significance of the Study The presence of off‐flavour phenols is a major concern of the wine industry, requiring great attention during the different stages of the winemaking process, so that wine aroma is not negatively affected.

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评估葡萄牙红葡萄酒中挥发性酚的新分析方法

背景和目的 在木桶中陈酿的葡萄酒可能含有酒香酵母，它能够产生异味化合物，如乙基酚和乙烯基酚。在这项工作中，使用改进的分析技术对葡萄牙葡萄酒中的异味和令人愉悦的酚化合物进行了量化。方法和结果 优化了一种新的一步分散液-液微萃取方法，同时衍生化和快速低压 GC/MS，并应用于 49 种商业和私人来源的红葡萄酒样品。分析性能证明了所提出的方法能够准确测量所研究的所有分析物。结论 大多数葡萄酒中都存在乙基和乙烯基苯酚，浓度通常高于其偏好阈值，从而足以影响葡萄酒的整体香气。与商业葡萄酒相比，自制葡萄酒具有更高浓度的异味化合物，后者具有高浓度的令人愉悦的风味化合物。统计分析表明，较便宜的葡萄酒的丁香醇浓度显着降低，并且在整个葡萄酒陈酿过程中乙烯基酚类和乙基酚类的浓度有增加的趋势。研究意义 异味酚的存在是葡萄酒行业的主要关注点，需要在酿酒过程的不同阶段给予高度关注，以免对葡萄酒香气产生负面影响。它具有高浓度的令人愉悦的风味化合物。统计分析表明，较便宜的葡萄酒的丁香醇浓度显着降低，并且在整个葡萄酒陈酿过程中乙烯基酚类和乙基酚类的浓度有增加的趋势。研究意义 异味酚的存在是葡萄酒行业的主要关注点，需要在酿酒过程的不同阶段给予高度关注，以免对葡萄酒香气产生负面影响。它具有高浓度的令人愉悦的风味化合物。统计分析表明，较便宜的葡萄酒的丁香醇浓度显着降低，并且在整个葡萄酒陈酿过程中乙烯基酚类和乙基酚类的浓度有增加的趋势。研究意义 异味酚的存在是葡萄酒行业的主要关注点，需要在酿酒过程的不同阶段给予高度关注，以免对葡萄酒香气产生负面影响。