Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis

6533b7d8fe1ef96bd126a57f

RESEARCH PRODUCT

Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis

Delphine Goffette Ryan B. Gil Michel Valade Chloé Roullier-gall Chloé Roullier-gall Michael Witting Régis D. Gougeon Franco Moritz Philippe Schmitt-kopplin

subject

business.product_category Time Factors Champagne wine Mass-spectrometry Wine Network 01 natural sciences Lees Mass Spectrometry Analytical Chemistry Gechanisms [SDV.IDA]Life Sciences [q-bio]/Food engineering Metabolites Chromatography High Pressure Liquid Ultra-performance liquid chromatography-mass spectrometry Principal Component Analysis Chemistry [ SDV.IDA ] Life Sciences [q-bio]/Food engineering Discriminant Analysis food and beverages 04 agricultural and veterinary sciences General Medicine 040401 food science Glutathione Phenolics Vintage Evolution Sparkling wines Direct injection Fourier transform ion cyclotron resonance mass spectrometry 0404 agricultural biotechnology Metabolomics Hormesis Phytoalexins Oxidation Bottle Humans Metabolomics Least-Squares Analysis Wine Chromatography 010401 analytical chemistry Hormesis Reproducibility of Results Oxygenation Interface Sulfur-dioxide 0104 chemical sciences Oxygen Food Storage Ageing business Food Science

description

International audience; The oxygenation of Champagne wine after 4 and 6 years of aging on lees in bottle was investigated by FTICR-MS and UPLC-Q-TOF-MS. Three levels of permeability were considered for the stoppers, ranging from 0.2 to 1.8 mg/L/year of oxygen transfer rate. Our results confirmed a good repeatability of ultrahigh resolution FTICR-MS, both in terms of m/z and coefficient of variation of peak intensities among biological replicates. Vintages appeared to be the most discriminated features, and metabolite annotations suggested that the oldest wines (2006) were characterized by a higher sensitivity towards oxygenation. Within each vintage, the oxygenation mechanisms appeared to be different for low and high ingresses of oxygen, in agreement with the hormesis character of wine oxygenation. In the particular case of single variety wines and for a given level of stopper permeability, our results also showed that variety discrimination could be easily achieved among wines.

year	journal	country	edition	language
2016-07-15

https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01500706