6533b856fe1ef96bd12b1e7d
RESEARCH PRODUCT
Capillary Electrophoresis in Wine Science
Franck BagalaRégis D. GougeonChristian CoelhoPhilippe Schmitt-kopplinsubject
2. Zero hungerWineChemistryWine compounds010401 analytical chemistryfood and beveragesPolyphenolsProteins04 agricultural and veterinary sciences040401 food science01 natural sciencesVineyard0104 chemical sciencesProtein profilingCapillary electrophoresis0404 agricultural biotechnologyCapillary electrophoresisPolyphenol[SDV.IDA]Life Sciences [q-bio]/Food engineeringGrape berryFermentationWine chemistryFood scienceSulfur compoundsdescription
International audience; Capillary electrophoresis appeared to be a powerful and reliable technique to analyze the diversity of wine compounds. Wine presents a great variety of natural chemicals coming from the grape berry extraction and the fermentation processes. The first and more abundant after water, ethanol has been quantified in wines via capillary electrophoresis. Other families like organic acids, neutral and acid sugars, polyphenols, amines, thiols, vitamins, and soluble proteins are electrophoretically separated from the complex matrix.Here, we will focus on the different methodologies that have been employed to conduct properly capillary electrophoresis in wine analysis.Two examples informing on wine chemistry obtained by capillary electrophoresis will be detailed. They concern polyphenol analysis and protein profiling. The first category is a well-developed quantitative approach important for the quality and the antioxidant properties conferred to wine. The second aspect involves more research aspects dealing with microbiota infections in the vineyard or in the grape as well as enological practices.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-01-01 |