Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen

Arapitsas, Panagiotis; Ugliano, Maurizio; Perenzoni, Daniele; Angeli, Andrea; Pangrazzi, P.; Mattivi, Fulvio

doi:10.1016/j.chroma.2015.12.010

Cited by 68 publications

(109 citation statements)

References 34 publications

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“…sulfonated adducts formed upon SO 2 addition at bottling only (0 g. hL -1 SO 2 added to the must) would be relatively more consumed after electro oxidation, than sulfonated adducts formed upon SO 2 addition both at pressing and bottling (8 g.hL -1 SO 2 added to the must). Our results thus shows that such thiol S-sulfonate adducts formed upon ageing (Arapitsas et al, 2016;Bekker, Kreitman, Jeffery, & Danilewicz, 2018) may contribute to the overall antioxidant resistance of wines.…”

Section: Resistance To Electrochemical Oxidation Chemical Fingerprintsmentioning

confidence: 55%

“…However, it was also shown that these reactions depend on various parameters, including the structure of the involved phenolics, the concentration of transition element catalysts or the composition of organic acids (Danilewicz, 2011(Danilewicz, , 2014Makhotkina & Kilmartin, 2013). Through untargeted LC-MS analyses, Arapitsas et al showed that SO 2 added to wine takes part in various reactions including the formation of sulfonated adducts of indole-3-lactic hexoside, tryptophol, glutathione, cysteine and pantetheine (Arapitsas et al, 2016). They further demonstrated that the sulfonation of metabolites with an indole scaffold dominated in white wines (Arapitsas, Guella, & Mattivi, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Electrochemical triggering of the Chardonnay wine metabolome

Roullier-Gall¹,

Kanawati²,

Hemmler³

et al. 2019

Food Chemistry

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Section: Resistance To Electrochemical Oxidation Chemical Fingerprintsmentioning

confidence: 55%

Section: Introductionmentioning

confidence: 99%

Electrochemical triggering of the Chardonnay wine metabolome

Roullier-Gall¹,

Kanawati²,

Hemmler³

et al. 2019

Food Chemistry

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“…[6][7][8] Such quest for the description and the understanding of the composition of wine is undoubtedly fostered by its various features ranging from organoleptic to health-related properties. [9][10][11] However, it is also driven by a unique universally shared cultural heritage, which has always aroused the curiosity of both scientists and non-scientists for this specific food product, "transformed to be consumed within a culturally constructed set of rules and beliefs, often in situations strongly associated with reinforcing social identity".…”

Section: Introductionmentioning

confidence: 99%

Chemical messages from an ancient buried bottle: metabolomics for wine archeochemistry

et al. 2017

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Restoration works in the old Clunisian Saint-Vivant monastery in Burgundy revealed an unidentified wine bottle (SV1) dating between 1772 and 1860. Chemical evidence for SV1 origin and nature are presented here using non-targeted Fourier Transform Ion Cyclotron Resonance Mass Spectrometry and Nuclear Magnetic Resonance analyses. The SV1 chemical diversity was compared to red wines (Pinot Noir) from the Romanée Saint Vivant appellation and from six different vintages spanning from 1915 to 2009. The close metabolomic signature between SV1 and Romanée Saint Vivant wines spoke in favor of a filiation between these wines, in particular considering the Pinot noir grape variety. A further statistical comparison with up to 77 Pinot noir wines from Burgundy and vintages from nearly all the 20th century, confirmed that SV1 must have been made more than one hundred years ago. The increasing number of detected high masses and of nitrogen containing compounds with the ageing of the wine was in accordance with known ageing mechanisms. Besides, resveratrol was shown here to be preserved for more than one hundred years in wine. For the first time, the age of an old unknown wine along with its grape variety have been assessed through non-targeted metabolomic analyses.

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“…Within this time period, it has proven to be an important and powerful approach and has been used to analyze metabolites in agricultural (and food) products in both targeted and untargeted ways [16,[29][30][31][32][33]. Like other food and agricultural products, the introduction of metabolomics in grape and wine research also garnered considerable attraction, mostly as a hypothesis-generating tool [30,[34][35][36][37][38][39]. The main aim of this review is to re-visit the available published literature where either targeted or untargeted metabolomics has been applied to study grapes, wines and microorganisms associated with winemaking.…”

Section: Introductionmentioning

confidence: 99%

Grape and Wine Metabolomics to Develop New Insights Using Untargeted and Targeted Approaches

Pinu

2018

Fermentation

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Chemical analysis of grape juice and wine has been performed for over 50 years in a targeted manner to determine a limited number of compounds using Gas Chromatography, Mass-Spectrometry (GC-MS) and High Pressure Liquid Chromatography (HPLC). Therefore, it only allowed the determination of metabolites that are present in high concentration, including major sugars, amino acids and some important carboxylic acids. Thus, the roles of many significant but less concentrated metabolites during wine making process are still not known. This is where metabolomics shows its enormous potential, mainly because of its capability in analyzing over 1000 metabolites in a single run due to the recent advancements of high resolution and sensitive analytical instruments. Metabolomics has predominantly been adopted by many wine scientists as a hypothesis-generating tool in an unbiased and non-targeted way to address various issues, including characterization of geographical origin (terroir) and wine yeast metabolic traits, determination of biomarkers for aroma compounds, and the monitoring of growth developments of grape vines and grapes. The aim of this review is to explore the published literature that made use of both targeted and untargeted metabolomics to study grapes and wines and also the fermentation process. In addition, insights are also provided into many other possible avenues where metabolomics shows tremendous potential as a question-driven approach in grape and wine research.

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Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen

Cited by 68 publications

References 34 publications

Electrochemical triggering of the Chardonnay wine metabolome

Electrochemical triggering of the Chardonnay wine metabolome

Chemical messages from an ancient buried bottle: metabolomics for wine archeochemistry

Grape and Wine Metabolomics to Develop New Insights Using Untargeted and Targeted Approaches

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