Alcoholic Beverages Virtual Seminar - Wine

Agilent and GERSTEL are happy to host this 4-day live virtual seminar discussing how you can assure safety, authenticity, and quality of alcoholic beverages. The focus will be on sharing the latest in technology developments and capabilities, new applications, and customer stories. Topics include spirits, wine, beer, and cider. There is something for everyone in this seminar series and we are glad to see you here.

Presentation 1: Characterizing free and bound monoterpene alcohols in wine fermentations

• Presenter: Prof. Susan Ebeler (Professor, Department of Viticulture and Enology, University of California, Davis)
• Presenter: Dr. Larry Lerno (Director, Food Safety and Measurement Facility, University of California, Davis)

Monoterpenes and their glycosidically boud pre-cursors contribute important aroma characteristics to many grape and wine varieties. This presentation will describe multi-dimensional approaches to characterize free and glycosidically-bound monoterpenes in grapes and wines. Glycosidically-bound terpenes are isolated from grapes and the aglycones identified by hydrolysis followed by SPME-GC/MS. The intact glycosides are tentatively identified by ultrahigh performance liquid chromatography quadrupole time of flight mass spectrometry (UHPLC-QTOF/MS). This work enhances understanding of the ways that monoterpenyl glycosides contribute to grape and wine volatile aroma composition.

Key Learning Objectives/What attendees will learn:

• Role of free and glycosidically bound monoterpenes on grape and wine aroma and flavor.
• Analytical approaches using SPME-GC/MS and UHPLC-QTOF/MS to identify and monitor glycosidically-bound monoterpenes in grapes and wines.
• Information about impacts of fermentation conditions on glycosidically-bound monoterpenes in wine

Who Should Attend:

Analytical chemists, food and wine chemists, anyone with interest in food and wine flavor and aroma

Presentation 2: Solventless Extraction Techniques for the Analysis of Wine

• Presenter: Dr. John Stuff (Manager, Analytical Services Group, GERSTEL)

This talk will focus on solventless extraction techniques for the analysis of wines. Examples of each technique will be presented. The advantages and disadvantages of each technique will be discussed.

Key Learning Objectives/What attendees will learn:

• Different solventless extraction techniques for the analysis of beverages
• Advantages and disadvantages of each technique

Who Should Attend:

Anyone involved in the analysis of beverages, food, flavor or fragrances

Presentation 3: Effect of Winemaking on Element Profiles and Arsenic Species

• Presenter: Dr. Jenny Nelson (Applications Scientist, Agilent Technologies)

Metals and minerals play important roles in the production of wine and can impact the overall quality of the finished product. Although a wine’s element content is known to be influenced by environmental conditions originating in the vineyard, it is not entirely understood how winemaking processes impact the final metal concentrations. After a long 2 year study, we are ready to share findings on metals and minerals role in the production of wine and the impact on overall quality. The elemental content of wine is known to be influenced by environmental conditions originating at the vineyard, however, it is not known how winemaking processes impact the final metal concentrations.

Key Learning Objectives/What attendees will learn:

• How metals and minerals play an important role in the production of wine.
• How to use elemental fingerprinting for the geographic determination of wine.
• How ICP-MS is used in the wine industry.

Who Should Attend:

Anyone interested in elemental analysis of wine

Presenter: Prof. Susan Ebeler (Professor, Department of Viticulture and Enology, University of California, Davis)

Dr. Ebeler is a professor in the Department of Viticulture and Enology at UC Davis. She seeks to answer questions about food and beverage flavor, quality and health effects, using analytical tools including gas chromatography-mass spectrometry, and high-performance liquid chromatography-mass spectrometry, to study the effects of agricultural practices, fermentation, processing, and storage on composition of grapes, wines, and other foods and beverages.

Presenter: Larry Lerno, PhD (Director, Food Safety and Measurement Facility, University of California, Davis)

Dr. Lerno is a specialist in the Department of Viticulture and Enology at UC Davis where he serves as the Director of Research of the UC Davis Food Safety and Measurement Facility. Dr. Lerno uses gas and liquid chromatography coupled to mass spectrometric detectors to explore the aroma, flavor, and taste compounds in foods and beverages and how agricultural, processing, and environmental factors may effect these compounds.

Presenter: John Stuff, PhD (Manager, Analytical Services Group, GERSTEL)

Dr. Stuff’s is currently Manager of the Analytical Services Group with GERSTEL, Inc in Baltimore, MD. He is responsible for methods development for sample preparation and introduction for gas chromatography-mass spectrometry. He develops and teaches customer training classes, gives seminars and posters at national and international meetings, conducts new product testing, and supports pre- and post-sales opportunities. He provides expert analytical support to a wide customer base including, food, flavor, fragrance, forensic, environmental, and chemical industries.

Presenter: Jenny Nelson, PhD (Application Scientist, Agilent Technologies, Inc.)

Jenny Nelson received her Ph.D. in Analytical Chemistry from the University of Cincinnati in 2007, and her MBA from Saint Mary’s College of California in 2011. Currently, Jenny is an Application Chemist for the Life Science and Chemical Analysis team at Agilent Technologies, joining in 2012 (with a step away in 2019). Jenny is also an Adjunct Professor in the Department of Viticulture and Enology at University of California, Davis since 2013. Jenny has been very active with AOAC and ASTM over the past 8 years, serving on expert review panels, chairing committees, and volunteering to develop new methods needed by the industry.