Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry

Zhang, Xin‐Ke; Lan, Yi-Bin; Zhu, Baoqing; Xiang, Xiao-Feng; Duan, Chang‐Qing; Shi, Ying

doi:10.1002/jsfa.8444

Cited by 34 publications

(20 citation statements)

References 51 publications

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“…We found that succinic acid, lactic acid, fumaric acid, and glycolic acid represented the distinguishable SDMs in KL Xiaoqu. Succinic acid, a main product of the TCA cycle, is known as the "wine skeleton" (Zhang et al, 2017) and, when combined with lactic acid, provides the unique sourness and umami taste to the final product. Additionally, lactic acid is the central precursor of ethyl lactate, which is the key flavoring component in liquor (Cai et al, 2019;Liu and Miao, 2020).…”

Section: Analyses Of Non-volatile Metabolitesmentioning

confidence: 99%

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Zhao

et al. 2021

Front. Microbiol.

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Xiaoqu, one of three traditional jiuqu in China, is a saccharifying and fermenting agent used in Xiaoqu jiu brewing, with different ingredient compositions and preparation techniques used in various regions. The yield and quality of Xiaoqu jiu are significantly affected by the metabolites and microbiota of Xiaoqu; however, the associated relationship remains poorly understood. This study aimed to analyze this relationship in three typical traditional Xiaoqu from the Guizhou province in China. The non-volatile metabolites of Xiaoqu were detected using gas chromatography time-of-flight mass spectrometry, whereas the classification and metabolic potential of the microbiota were investigated using metagenomic sequencing. Results show that Firmicutes, Proteobacteria, and Actinobacteria represent the dominant bacterial phyla, with Lactobacillus, Bacillus, Acinetobacter, Leuconostoc, and Weissella found to be the dominant bacterial genera. Meanwhile, Ascomycota, Mucoromycota, and Basidiomycota are the dominant fungal phyla with Aspergillus, Saccharomyces, Pichia, Rhizopus, and Phycomyces being the predominant fungal genera. Functional annotation of the microbiota revealed a major association with metabolism of carbohydrates, cofactors, and vitamins, as well as amino acids. A total of 39 significantly different metabolites (SDMs) were identified that are involved in 47 metabolic pathways, primarily that of starch and sucrose; glycine, serine, and threonine; glyoxylate and dicarboxylate; pyruvate; as well as biosynthesis of pantothenate and CoA. Further, based on Spearman's correlation analysis, Aspergillus, Saccharomyces, Lactobacillus, Acetobacter, Weissella, Pantoea, Desmospora, and Bacillus are closely correlated with production of physicochemical indexes and SDMs. Moreover, the metabolic network generated for the breakdown of substrates and formation of SDMs in Xiaoqu was found to primarily center on the metabolism of carbohydrates and the tricarboxylic acid cycle. These results provide insights into the functional microorganisms and metabolic patterns present in traditional Guizhou Xiaoqu and might guide researchers in the production of stable and efficient Xiaoqu in the future.

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Section: Analyses Of Non-volatile Metabolitesmentioning

confidence: 99%

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Zhao

et al. 2021

Front. Microbiol.

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“…The content of glutamine increased rapidly after 4 days of fermentation but decreased after 6 days, which might be particularly related to the consumption of nitrogen at the end of the fermentation. According to the reported, the main reason for the decrease in amino acid content is the Strecker reaction (Zhang et al, 2017).…”

Section: Differential Metabolite Analysismentioning

confidence: 99%

“…Organic acids such as citric acid, L-malic acid, and succinic acid are products of the TCA cycle, playing an essential role in the flavor formation of wine, and are called "wine skeletons" (Zhang et al, 2017). Duringd fermentation, glucose is subjected to hexokinase in the glycolytic pathway to produce G6P, subsequently producing F6P under the action of isomerase.…”

Section: F I G U R Ementioning

confidence: 99%

Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine

Jiang

et al. 2020

Food Science & Nutrition

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Black waxy rice wine fermentation metabolites are closely related to the product's final quality. However, little is known about dynamic metabolite changes during fermentation. Here, we used gas chromatography time‐of‐flight mass spectrometry (GC‐TOF‐MS) metabolomics and multivariate statistical analysis to explore the relationship between metabolites and fermentation time. A total of 159 metabolites were identified during the entire fermentation process. The PCA analysis revealed a clear separation between the samples after 4 days and 2 days, and the samples after 4–24 days clustered together. This indicated that BGRW fermentation progresses rapidly in the first 48 hr of fermentation. A total of 40 metabolites were identified as differential during fermentation (VIP > 1 and p < .05), including 12 organic acids, four amino acids, one fatty acid, 17 sugars and sugar alcohols, one alcohol, and five other metabolites. Pathway analysis showed that the differential metabolites were involved in 28 metabolic pathways, and the most commonly influenced pathways (impact value > 0.1 and p < .05) were galactose metabolism, pyruvate metabolism; starch and sucrose metabolism; alanine, aspartic acid, and glutamate metabolism; the tricarboxylic acid cycle, glyoxylic acid, and dicarboxylic acid metabolism; and amino sugar and nucleotide sugar metabolism. Moreover, the integrated metabolic pathway was generated to understand the transformation and accumulation of differential metabolites. Overall, these results provide a comprehensive overview of metabolite changes during black waxy rice wine fermentation.

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“…[21] Organic acids are called "wine skeletons" due to their contribution to flavor and taste. [43] The organic acid in the wine can originate from raw materials and/or microbial metabolism. Seo et al (2016) [21] suggested that the key organic acids (lactic, malic, and succinic acids) in Makgeolli are primarily produced by yeast metabolism.…”

Section: Identification Of Significantly Different Metabolitesmentioning

confidence: 99%

Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine

et al. 2019

International Journal of Food Properties

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Pre-fermentation is crucial for black glutinous rice wine production. However, the dynamic changes occurring in metabolites during prefermentation remain unclear. Hence, multivariate analysis to investigate the relationship between metabolites and fermentation time was performed. Both PCA and OPLS-DA score plots showed a typical drift of metabolite profiles during fermentation for 0-60 h, whereas a reverse change occurred after 60 h. Of the 28 significantly different metabolites (SDMs) (VIP > 1 and p < .05) identified during pre-fermentation, 50% were enriched at 60 h including sugar, phenolic acid, and organic acid. This resulted in the highest levels of total phenolic and total acid. Pathway analysis based on SDMs indicated that the starch and sucrose metabolism, alanine, aspartate, and glutamate metabolism, and pentose phosphate pathway were most relevant to pre-fermentation (Pathway impact value > 0.1 and p < .05). The integrated metabolic pathway was generated to understand the transformation and accumulation of SDMs. Metabolite profiles at 0, 60, and 72 h were compared using S-plot. More sugar types were observed at 60 h than at 72 h. Moreover, succinic acid and 4-hydroxyphenylethanol, as metabolites of yeast, were significantly upregulated between 60 and 72 h. Therefore, 60 h is potentially optimal for pre-fermentation of black glutinous rice wine. This study rationalizes the pre-fermentation steps vital for black glutinous rice wine production.

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Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry

Cited by 34 publications

References 51 publications

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine

Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine

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