Wine aroma is influenced by a number of volatile compounds. This article describes the validation of the method for 26 volatile compounds found in wine. Volatile compounds were determined with ...discontinuous liquid-liquid extraction and GC-MS detection. It was determined, that the method is linear with square correlation coefficient ranging from 0.961 to 0.999. Limits of quantitative determination range from 0.52 μg/L to 14.8 μg/L. Recoveries range from 71.1% to 105.7% except for two compounds with lower recoveries. Measurement uncertainty ranges from 5.0% to 28.9%. According to the validation, the method is suitable for the determination of at least 24 volatile compounds common to wine. A practical method application was presented on Zelen wine variety from two different production procedures.
Na aromo vina vplivajo številne hlapne spojine. Ta članek opisuje validacijo metode za 26 hlapnih spojin, ki jih najdemo v vinu. Hlapne spojine so bile določene z diskontinuirano ekstrakcijo tekoče-tekoče in GC-MS detekcijo. Določili smo, da je metoda linearna, z razponom kvadrata korelacijskega koeficienta od 0,961 do 0,999. Meje kvantitativne določitve imajo razpon od 0,52 μg/L do 14,8 μg/L. Izkoristki imajo razpon od 71,1% do 105,7%, razen za dve spojini, katerih izkoristek je nižji. Merilna negotovost ima razpon od 5,0% do 28,9%. Z ozirom na validacijo lahko potrdimo primernost metode za določanje vsaj 24 hlapnih spojin značilnih za vino. Praktični prikaz uporabe metode smo predstavili na vinih sorte Zelen iz dveh različnih postopkov pridelave.
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