A Strategy for Differentiating Oak Barrel Aged and Non-Oak Barrel Aged Wines by Using UHPLC–HRMS Combined with Chemometrics

Abstract

The time involved and the high economic cost of using oak barrels to age wines have led to a significant price difference compared to non-oak barrel aged wines and may lead to some fraudulent sales in the market. In this study, an untargeted metabolomic strategy was developed to detect the metabolite composition of oak barrel aged and non-oak barrel aged wines in both positive and negative ion modes by using UHPLC–HRMS combined with the recently developed chemometric method AntDAS. The results of partial least squares discrimination analysis (PLS-DA) showed that the samples were characterized into two categories. Finally, 51 compounds were identified in positive ion mode, while 26 compounds were identified in negative ion mode. The results indicate that combining UHPLC–HRMS with AntDAS can reveal the material basis of wines and has excellent potential to differentiate between oak barrel aged and non-oak barrel aged wines.

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

“…Our results revealed the effectiveness of 1 H-NMR metabolomics for the differentiation of wine metabolome related to different types of aging container material. This observation was in agreement with the works of Lv et al [ 33 ] and Maioli et al [ 21 ] who also found significantly higher abundances of various metabolites in wooden-barrel-aged wines compared to the ones matured in other kinds of containers. As already discussed for the total phenolic content, a large variety of compounds including both aroma volatile and non-volatile metabolites can be extracted from oak woods and transferred into the wine during barrel aging [ 18 ].…”

“…Our results revealed the effectiveness of 1 H-NMR metabolomics for the differentiation of wine metabolome related to different types of aging container material. This observation was in agreement with the works of Lv et al [33] and Maioli et al [21] who also found S2.…”

“…To provide more insights into the impact of barrel attributes on the metabolite profiles of red wines in this study, two separated PLS-DA analyses were performed for comparison of samples aged in oak wood barrels with differences in their utilization time and volume, respectively. Several attempts to characterize and compare the metabolite composition between barrel-aged and non-barrel-aged wines have been documented [15,21,33]. Our results revealed the effectiveness of 1 H-NMR metabolomics for the differentiation of wine metabolome related to different types of aging container material.…”

“…Several attempts to characterize and compare the metabolite composition between barrel-aged and non-barrel-aged wines have been documented [ 15 , 21 , 33 ]. Our results revealed the effectiveness of 1 H-NMR metabolomics for the differentiation of wine metabolome related to different types of aging container material.…”