Electrochemical triggering of the Chardonnay wine metabolome

Abstract

The electrochemical oxidation of two bottle-aged wines, which only differ by the SO 2 dose added at pressing, was shown to induce different reactions related to this pre-fermentation winemaking process. Ultrahigh resolution mass spectrometry revealed the corresponding oxidation fingerprints and the impact of the SO 2 initially added to the must.

Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite

“…Fifty-eight volatile compounds were detected in all wines during storage and were grouped into different classes, namely esters (the most abundant class with 24 compounds), alcohols (17), acids (9), and ketones and aldehydes (8); attribution is reported in Table S2, with peaks numbers assigned in accordance with compound elution order. Considering D12-S wine at bottling (t = 0) as reference, all the compounds were identified initially and after 15 months of bottle storage (Table S2), even though their concentrations, eventually, changed along the time, similarly to previous reports.…”

“…Moreover, the lowered content of SO 2 in wine (due only to the amount naturally produced by yeasts during AF) certainly affects the wine phenolic chemistry, and volatile profile, together with the main enological attributes during storage . However, even though there are several investigations regarding changes to wines which have been subjected to accelerated browning in conventional storage conditions or to the replacement of SO 2 with other antioxidants, little is reported about the bottle evolution during storage of white wines without added sulfites and/or using other antioxidants …”

“…8,11 However, even though there are several investigations regarding changes to wines which have been subjected to accelerated browning in conventional storage conditions 1,2,10,14 or to the replacement of SO 2 with other antioxidants, 11,15,16 little is reported about the bottle evolution during storage of white wines without added sulfites and/or using other antioxidants. 17 In our previous work, 8 we focused on the characterization of the phenolic profile of a white wine without added sulfites (after one-year of storage) in order to tentatively identify the minor compounds resulting from hydroxycinnamic acids oxidation. In the present work, the aim was to conduct a study on the evolution of a white wine without added sulfites, during 15 months storage at different light and temperature conditions, compared with control samples stored with sulfur dioxide at 12 ∘ C. The main enological parameters together with the phenolic and the volatile profiles were investigated.…”

Development of a Wine Metabolomics Approach for the Authenticity Assessment of Selected Greek Red Wines

“…The composition of Greek wines from selected autochthonous cultivars has been partially reported using diverse methodologies. Studies included a characterization of their chemical profile [ 14 , 15 , 16 ] or authenticity assessment [ 17 , 18 , 19 ], often focusing on specific classes of compounds. To the best of our knowledge, no wide scope chemical screening strategies, employing LC-HRMS metabolomics, have been previously reported concerning red Greek varietal wines and their authenticity issues.…”

“…The use of such cutting edge tools has promoted the swift development of the wine metabolomics field, being the comprehensive quantitative and qualitative study of small metabolites (<1 kDa) within the wine matrix [9]. Analytical platforms including Gas Chromatography coupled to mass spectrometry (GC-MS), ultrahigh-performance liquid chromatography-quadrupole time-of-flight high resolution mass spectrometry (UHPLC/Q-ToF-MS), Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS), and 1 H NMR have been used for novel compound discovery [10,11], wine group characterization and discrimination [12][13][14][15][16] as well storage and ageing process monitoring [17][18][19][20].…”