Search results for "Gechanisms"

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

2016

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 b…

business.product_categoryTime FactorsChampagne wineMass-spectrometryWineNetwork01 natural sciencesLeesMass SpectrometryAnalytical ChemistryGechanisms[SDV.IDA]Life Sciences [q-bio]/Food engineeringMetabolitesChromatography High Pressure LiquidUltra-performance liquid chromatography-mass spectrometryPrincipal Component AnalysisChemistry[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringDiscriminant Analysisfood and beverages04 agricultural and veterinary sciencesGeneral Medicine040401 food scienceGlutathionePhenolicsVintageEvolutionSparkling winesDirect injection Fourier transform ion cyclotron resonance mass spectrometry0404 agricultural biotechnologyMetabolomicsHormesisPhytoalexinsOxidationBottleHumansMetabolomicsLeast-Squares AnalysisWineChromatography010401 analytical chemistryHormesisReproducibility of ResultsOxygenationInterfaceSulfur-dioxide0104 chemical sciencesOxygenFood StorageAgeingbusinessFood Science
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