0000000000559883

AUTHOR

Alissa Aron

showing 3 related works from this author

Chemical messages in 170-year-old champagne bottles from the Baltic Sea: Revealing tastes from the past

2015

International audience; Archaeochemistry as the application of the most recent analytical techniques to ancient samples now provides an unprecedented understanding of human culture throughout history. In this paper, we report on a multiplatform analytical investigation of 170-y-old champagne bottles found in a shipwreck at the bottom of the Baltic Sea, which provides insight into winemaking practices used at the time. Organic spectroscopy-based nontargeted metabolomics and metallomics give access to the detailed composition of these wines, revealing, for instance, unexpected chemical characteristics in terms of small ion, sugar, and acid contents as well as markers of barrel aging and Maill…

Magnetic Resonance SpectroscopyArchaeochemistryMass Spectrometryddc:630Furaldehyde[SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular Biology14. Life underwaterwine[SDV.MHEP.OS]Life Sciences [q-bio]/Human health and pathology/Sensory OrgansWinemakingMultidisciplinaryChemistryChromatography liquidCarbon DioxidemetabolomicsArchaeologyMaillard Reactionddc:Archaeochemistry ; Champagne ; Metabolomics ; WineArchaeologyBaltic seaSpectrophotometryHuman cultureTasteEnvironmental chemistryPhysical SciencesChampagneWine tasting[SDV.AEN]Life Sciences [q-bio]/Food and NutritionChromatography LiquidProceedings of the National Academy of Sciences
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Fluorescence fingerprinting of bottled white wines can reveal memories related to sulfur dioxide treatments of the must.

2015

For the first time, Excitation Emission Matrix (EEM) fluorescence spectroscopy was combined with parallel factor statistical analysis (PARAFAC) and applied to a set of 320 dry white wines of the Chardonnay grape variety. A four component PARAFAC model (C1, C2, C3 and C4) best explained the variability of fluorescence signatures of white wines. Subtle changes were observed in EEMs of white wines from two different vintages (2006 and 2007), where different concentrations of sulfur dioxide (0, 4, and 8 g·hL(-1)) were added to the grape must at pressing. PARAFAC results clearly indicated that sulfur dioxide added to the must subsequently influenced white wine chemistry into three distinct sulfu…

Excitation emission matrixWinePressingChromatographyModels StatisticalWineFluorescenceFluorescence spectroscopyFluorescenceAnalytical Chemistrychemistry.chemical_compoundchemistryWhite WineEnvironmental chemistryFood TechnologySulfur DioxideStatistical analysisSulfur dioxideAnalytical chemistry
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Sulfites and the Wine Metabolome

2017

International audience; In a context of societal concern about food preservation, the reduction of sulfite input plays a major role in the wine industry. To improve the understanding of the chemistry involved in the SO2 protection, a series of bottle aged Chardonnay wines made from the same must, but with different concentrations of SO2 added at pressing were analyzed by ultrahigh resolution mass spectrometry (FT-ICR-MS) and excitation emission matrix fluorescence (EEMF).Metabolic fingerprints from FT-ICR-MS data could discriminate wines according to the added concentration to the must but they also revealed chemistry-related differences according to the type of stopper, providing a wine me…

business.product_categoryWineContext (language use)01 natural sciencesSpearman's rank correlation coefficientMass Spectrometry040501 horticultureAnalytical Chemistrychemistry.chemical_compoundMetabolomicsSulfite[SDV.IDA]Life Sciences [q-bio]/Food engineeringMetabolomeBottleSulfitesWineChromatographySulfur Compounds010401 analytical chemistryChardonnay wine[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringSulfur metabolome04 agricultural and veterinary sciencesGeneral Medicine0104 chemical sciencesMassEEMFchemistryMetabolome0405 other agricultural sciencesbusinessFT-ICR-MSFood Science
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