Application of 1H NMR metabolomics to French sparkling wines

Mao, Inès Le; Costa, Grégory Da; Bautista, Charlyne; Revel, Gilles de; Richard, Tristan

doi:10.1016/j.foodcont.2022.109423

Cited by 11 publications

(8 citation statements)

References 26 publications

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“…A total of 37 metabolites including alcohols, amino acids, organic acids, sugars, carbohydrate derivatives, and low-molecular-weight phenolic compounds present in wine samples could be successfully identified in this study ( Figure 1 ). This list of compounds corresponded well with those previously identified in red wines using a high-resolution 1 H-NMR spectrometer (500–600 MHz) elsewhere [ 25 , 26 , 27 , 28 , 29 ]. Recently, a number of publications have demonstrated that 1 H-NMR-based metabolomics is an effective tool to monitor dynamic changes in the wine metabolite profile, also called the metabolite fingerprint or metabolome, influenced by various oenological practices [ 7 , 10 , 30 ].…”

Section: Resultssupporting

confidence: 84%

Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by 1H-NMR Metabolomics Approach

Denchai,

Sasomsin,

Prakitchaiwattana

et al. 2023

Molecules

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It is well recognized that the aging process is a critical step in winemaking because it induces substantial chemical changes linked to the organoleptic properties and stability of the finished wines. Therefore, this study aimed to investigate the influence of different types, utilization times, and volumes of aging barrels on the metabolite profile of red wines, produced from Thai-grown Shiraz grapes, using a non-targeted proton nuclear magnetic resonance (1H-NMR) metabolomics approach. As a result, 37 non-volatile polar metabolites including alcohols, amino acids, organic acids, carbohydrates and low-molecular-weight phenolics were identified. Chemometric analysis allowed the discrimination of wine metabolite profiles associated with different types of aging containers (oak barrels vs. stainless-steel tanks), as well as the utilization times (2, 6 and >10 years old) and volumes (225, 500 and 2000 L) of the wooden barrels employed. Significant variations in the concentration of formate, fumarate, pyruvate, succinate, citrate, gallate, acetate, tyrosine, phenylalanine, histidine, γ-aminobutyrate, methionine and choline were statistically suggested as indicators accountable for the discrimination of samples aged under different conditions. These feature biomarkers could be applied to manipulate the use of aging containers to achieve the desired wine maturation profiles.

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Section: Resultssupporting

confidence: 84%

Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by 1H-NMR Metabolomics Approach

Denchai,

Sasomsin,

Prakitchaiwattana

et al. 2023

Molecules

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“…A los doce meses del embotellado se realizó un análisis metabolómico de los vinos rosados mediante Resonancia Magnética Nuclear (RMN) con un espectrómetro Avance III (Bruker, Francia) siguiendo la metodología descrita por los autores [45,46].…”

Section: Elaboración De Vinos Rosadosunclassified

“…Se realizó un análisis de varianza (ANOVA) y utilizó la prueba de Tukey para comparar todas las muestras analizadas cuando se observaron diferencias significativas por ANOVA (p ≤ 0,05). Los datos de la análisis metabolómico fueron procesados siguiendo el protocolo descrito por los autores [45,46].…”

Section: Análisis Estadísticounclassified

Estilbenos como una alternativa sostenible al anhídrido sulfuroso en vinos

Gutiérrez-Escobar,

Puertas,

Jesús Jiménez Hierro

et al. 2023

BIO Web Conf.

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Resumen El anhídrido sulfuroso (SO2) es el conservante más empleado en la industria agroalimentaria y enológica por sus propiedades antioxidantes y antimicrobianas. Sin embargo, también es un alérgeno que puede provocar problemas de salud en personas sensibles a él. Por otra parte, la madera de poda procedente de los viñedos es uno de los principales subproductos de la industria vitivinícola, con un volumen estimado entre 2 y 4 toneladas por hectárea y año. Este subproducto vitícola contiene polifenoles, entre otros estilbenos bioactivos con propiedades saludables. En el presente trabajo se ha elaborado y caracterizado un extracto puro de estilbenos obtenido a partir de madera de poda de la vid, para utilizarlo como alternativa sostenible al SO2 en la elaboración de vinos blancos y rosados. Se evaluó el impacto del extracto sobre la calidad de los vinos (parámetros enológicos, color, compuestos fenólicos y perfil sensorial) tanto en el embotellado y a los doce meses del embotellado. En paralelo se evaluó la posible toxicidad del extracto. Los resultados obtenidos concluyen que el extracto puro de estilbenos, obtenido a partir de madera de poda de la vid, puede proponerse como alternativa natural y sostenible al empleo de SO2 en la vinificación de vinos blancos y rosados. Además, el extracto no mostró toxicidad ni in vitro ni in vivo.

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“…This technique has widely been used to study complex chemical mixtures and can further be exploited to assess the hydrodynamic radius and size of a specific molecule ( Parlov Vuković et al, 2017 , Raljević et al, 2021 ). When coupled with statistical methods such as artificial neural network one can reveal many hidden data and gain useful information on wine characteristics such as origin, authenticity, grape variety, fermentation procedure, and vintage ( Le Mao et al, 2023 , Nyitrainé Sárdy et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Deep reinforcement learning classification of sparkling wines based on ICP-MS and DOSY NMR spectra

Jagatić Korenika,

Jeromel,

Tomaz

et al. 2024

Food Chemistry: X

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Application of 1H NMR metabolomics to French sparkling wines

Cited by 11 publications

References 26 publications

Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by 1H-NMR Metabolomics Approach

Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by 1H-NMR Metabolomics Approach

Estilbenos como una alternativa sostenible al anhídrido sulfuroso en vinos

Deep reinforcement learning classification of sparkling wines based on ICP-MS and DOSY NMR spectra

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