Viticulture & Enology Graduate Group > Facilities > Instrumentation Laboratory

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Instrumentation Laboratory


The Department of Viticulture and Enology Instrumentation Lab is equipped with the latest technology for wine and grape chemical analysis.  Below is a list of instruments and applications.


Gas Chromatographs

Agilent 7890 GC/5975 MSD: Oak extract profiles

Agilent 6890 GC/5973 MSD/Gerstel Olfactory Detection Port: 3-isobutyl-2-methoxypyrazine in wine and grapes, 2,4,6-trichloroanisole in corks, esters in wine and microbial cultures, chlorophenols and chloroanisoles in microbial cultures, wine and other samples, simultaneous GC-MS and GC-O aroma compound detection in microbial cultures and wine

Agilent 5890 GC/FID: Ethanol in wine

Agilent 5890 GC/355 Sulfur Chemiluminescence Detector: Sulfur compounds in wine and plants


HPLC Systems

Agilent 1100 Systems (two): Phenolic compounds in wine, amino acids in wine, DNPH derivatives of carbonyls in wine, phenolic compound oxidation product ID by LC-MSD

Agilent 1100 Preparative System: Purification and collection of a synthesized compound from a mixture


Capillary Electrophoresis Systems

Agilent Capillary Electrophoresis System: Organic Acids in wine, carbohydrates in grape juice and beer, sulfur dioxide


Atomic Absorption/Emission Spectrometer

Varian SpectrAA 220 Flame Atomic Absorption/Emission Spectrometer: Potassium, copper, iron and manganese in wine, Potassium and calcium in grapes


Examples of other analyses developed in Faculty labs that can be set up in the Department lab:

·      4-ethylphenol in wine by GC-FID

·      Volatiles profile in wine by GC-MS/SPME headspace

·      Diacetyl in microbial cultures by GC-MS/SPME headspace

·      Fusel oils by GC-FID/SPME headspace



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