Volatile Organic Compound Analysis of Wines and Spirits

This technical report presents a study on the volatile organic compounds (VOCs) and sensory profiles of alcoholic and non-alcoholic (NA) wines and spirits using advanced extraction techniques. The research highlights the challenges in preserving flavor profiles during the dealcoholization process, particularly for wines and spirits, which have higher starting alcohol concentrations compared to beers. The study employs simultaneous immersion techniques with GERSTEL’s Twister and thin film-solid phase microextraction (TF-SPME) devices to extract VOCs effectively. It details the experimental setup, including the instrumentation used, sample preparation, and analysis conditions. The results indicate significant differences in the VOC profiles between alcoholic and NA varieties, with certain esters being lost during dealcoholization. Sensory evaluations conducted by panelists reveal distinct flavor characteristics, with the alcoholic versions described as fruitier, while the NA versions exhibit off-notes. This report serves as a comprehensive resource for understanding the complexities involved in analyzing and comparing alcoholic and NA beverages.