6533b821fe1ef96bd127c49a

RESEARCH PRODUCT

Metabolomic by 1H NMR Spectroscopy Differentiates “Fiano Di Avellino” White Wines Obtained with Different Yeast Strains

Giancarlo MoschettiRiccardo SpacciniNicola FrancescaPierluigi MazzeiAlessandro Piccolo

subject

Magnetic Resonance SpectroscopySettore AGR/13 - Chimica AgrariaWineBiologyMetabolomicsYeastsMetabolomicsVitisFood scienceWinemakingWineEthanoldigestive oral and skin physiologyfood and beveragesPulse sequenceGeneral ChemistryNuclear magnetic resonance spectroscopyYeastBiochemistryFermentationProton NMRFermentationnuclear magnetic resonance T1-filtered spectra autochthonous yeast starter “Fiano di Avellino” white wine metabolomic chemometric techniquesGeneral Agricultural and Biological SciencesSettore AGR/16 - Microbiologia Agraria

description

We employed (1)H NMR spectroscopy to examine the molecular profile of a white "Fiano di Avellino" wine obtained through fermentation by either a commercial or a selected autochthonous Saccharomyces cerevisiae yeast starter. The latter was isolated from the same grape variety used in the wine-making process in order to strengthen the relationship between wine molecular quality and its geographical origin. (1)H NMR spectra, where water and ethanol signals were suppressed by a presaturated T1-edited NMR pulse sequence, allowed for definition of the metabolic content of the two differently treated wines. Elaboration of NMR spectral data by multivariate statistical analyses showed that the two different yeasts led to significant diversity in the wine metabolomes. Our results indicate that metabolomics by (1)H NMR spectroscopy combined with multivariate statistical analysis enables wine differentiation as a function of yeast species and other wine-making factors, thereby contributing to objectively relate wine quality to the terroir.

yearjournalcountryeditionlanguage
2013-01-01Journal of Agricultural and Food Chemistry
https://doi.org/10.1021/jf403567x