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 grapes2,4,6-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 wineamino acids in wineDNPH derivatives of carbonyls in winephenolic 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 winecarbohydrates in grape juice and beersulfur dioxide

Atomic Absorption/Emission Spectrometer

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

Instrumentation LabExamples 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