6533b860fe1ef96bd12c39de
RESEARCH PRODUCT
Sulfites and the Wine Metabolome
Maria NikolantonakiYan LiMichael GonsiorPhilippe Schmitt-kopplinChristian CoelhoAlissa AronDaniel HemmlerRégis D. GougeonChloé Roullier-gallsubject
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 Sciencedescription
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 metabolomics picture of the impact of distinct stopping strategies. Spearman rank correlation was applied to link the statistically modeled EEMF components (parallel factor analysis (PARAFAC)) and the exact mass information from FT-ICR-MS, and thus revealing the extent of sulfur-containing compounds which could show some correlation with fluorescence fingerprints.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-12-15 |