Elucidating the Color of Rosé Wines Using Polyphenol-Targeted Metabolomics

Leborgne, Cécile; Lambert, Marine; Ducasse, Marie-Agnès; Meudec, Emmanuelle; Verbaere, Arnaud; Sommerer, Nicolas; Boulet, Jean Claude; Masson, Gilles; Mouret, Jean-Roch; Cheynier, Véronique

doi:10.3390/molecules27041359

Cited by 11 publications

(8 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The positive trend in international preferences could offer producers an opportunity to improve the communication and attractiveness of rosé wine to the domestic market. To an even greater extent than white and red wines, the color of rosé plays a key role in defining the perceived quality of the product, which can range from pale rosé nuances to orange ones, as in wines whose color is referred to as onion skin tones [2]. The phenolic class of anthocyanins and the resulting pigments are primarily responsible for the color of red and rosé wines [3].…”

Section: Introductionmentioning

confidence: 99%

Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents

Baris,

Castro Marin,

Chinnici

2024

Beverages

View full text Add to dashboard Cite

The quality of rosé wines significantly depends on their phenolic composition, particularly tannins, anthocyanins, and their derivatives, which determine the perceived color of these products and their color evolution throughout the storage and shelf-life periods. This study investigated the impact of phenolic content on the oxidation and color evolution of five different model rosé wines obtained by blending a fixed amount of grape tannins with varying concentrations of oenocyanin to modulate their respective ratio and color intensity. The solutions were monitored for color and pigment changes promoted by oxidation in a Fenton-like environment. The findings revealed a potential correlation between the initial phenolic concentration and the different degrees of oxidation within each solution, resulting in significant variations in CIELAB data. Overall, all solutions exhibited a substantial decrease in redness, with losses ranging from 23% in the darkest solution to 43% in the lightest one compared to their initial levels. Additionally, their color profiles shifted toward yellow hues, up to triple the original value, indicating the degradation of the pigments responsible for the characteristic rosé color. Greater amounts of anthocyanins preserved higher Fe(II) concentrations over time, suggesting the antioxidant role of these compounds. The whole dataset also permitted the evaluation of the different oxidation susceptibilities of individual anthocyanins, among which derived pigments, such as vitisins, proved to be notably more stable than native pigments, particularly delphinidin and petunidin.

show abstract

Section: Introductionmentioning

confidence: 99%

Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents

Baris,

Castro Marin,

Chinnici

2024

Beverages

View full text Add to dashboard Cite

show abstract

“…Peng Q. et al used gas chromatography (GC)-flash electronic nose in combination with chemometrics to successfully differentiate between Chinese Tongshan kaoliang spirits from different geographical origins [ 22 ]. Leborgne C. et al reported the color of rosé wines by polyphenol-targeted metabolomics, which can also be applied to identify the varietal and geographical origin of the wines [ 23 ]. Moreira N et al used PFBHA derivatization combined with HS-SPME-GC-MS to determine the content of carbonyl compounds in various aged port wines, and to differentiate among them [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds

Zhou

Xu³

et al. 2023

Foods

View full text Add to dashboard Cite

Huangjiu is one of the oldest alcoholic beverages in the world. It is usually made by fermenting grains, and Qu is used as a saccharifying and fermenting agent. In this study, we identified differential carbonyl compounds in Huangjiu with varying sugar contents from different regions. First, we developed and validated a detection method for volatile carbonyl compounds in Huangjiu, and for optimal extraction, 5 mL of Huangjiu and 1.3 g/L of O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA) were incubated at 45 °C for 5 min before extracting the volatile carbonyl compounds at 45 °C for 35 min. Second, the targeted quantitative analysis of 50 carbonyl compounds in Huangjiu showed high levels of Strecker aldehydes and furans. Finally, orthogonal projections to latent structures discriminant analysis (OPLS-DA) was used to differentiate between Huangjiu with different sugar contents, raw materials, and region of origin. A total of 19 differential carbonyl compounds (VIP > 1, p < 0.05) were found in Huangjiu with different sugar contents (semidry and semisweet Huangjiu), and 20 differential carbonyl compounds (VIP > 1, p < 0.05) were found in different raw materials for Huangjiu production (rice and nonrice Huangjiu). A total of twenty-two and eight differential carbonyl compounds, with VIP > 1 and p < 0.05, were identified in semidry and semisweet Huangjiu from different regions (Zhejiang, Jiangsu, Shanghai, and Fujian), respectively.

show abstract

“…Color is essential for the quality of rosé wines and a major driver of consumers' purchase as they are usually sold in clear glass bottles [1]. Rosé wines are extremely diverse, covering a wide range of intensities and nuances, reflecting large differences in pigment compositions [2]. Indeed, rosé wines pigments contain phenolic compounds [2,3], including red anthocyanin pigments extracted from grapes and derived pigments formed during wine making through reactions of anthocyanins with other phenolic compounds and with wine metabolites such as acetaldehyde and pyruvic acid [4].…”

Section: Introductionmentioning

confidence: 99%

“…Rosé wines are extremely diverse, covering a wide range of intensities and nuances, reflecting large differences in pigment compositions [2]. Indeed, rosé wines pigments contain phenolic compounds [2,3], including red anthocyanin pigments extracted from grapes and derived pigments formed during wine making through reactions of anthocyanins with other phenolic compounds and with wine metabolites such as acetaldehyde and pyruvic acid [4]. In addition, the rosé wine-making process, involving pressing before fermentation, i.e., when grape polyphenoloxidase is highly active, enables the enzymatic oxidation of hydroxycinnamic acids and flavan-3-ols, potentially leading to browning [5].…”

Section: Introductionmentioning

confidence: 99%

“…An investigation carried out on a large set of commercial rosé wines using UVvisible spectrophotometry, CIELab colorimetry and ultra-high-performance liquid chromatography coupled to triple quadrupole mass spectrometry (UHPLC-QqQ-MS) in the Multiple Reaction Monitoring (MRM) mode for the targeted metabolomics analysis of 125 phenolic compounds [6] has shown that the different color styles are due to different phenolic compositions [2]. Thus, the composition of light rosé wines was closer to that of white wines, with high proportions of hydroxycinnamic acids compared to anthocyanins, and consequently high levels of derived pigments resulting from reactions of anthocyanins with hydroxycinnamates (i.e., phenylpyranoanthocyanins) and with pyruvic acid, a yeast metabolite (i.e., carboxypyranoanthocyanins), explaining the red component of color a*.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Untargeted Metabolomics Approach Using UHPLC-HRMS to Unravel the Impact of Fermentation on Color and Phenolic Composition of Rosé Wines

Leborgne,

Meudec,

Sommerer

et al. 2023

Molecules

Self Cite

View full text Add to dashboard Cite

Color is a major quality trait of rosé wines due to their packaging in clear glass bottles. This color is due to the presence of phenolic pigments extracted from grapes to wines and products of reactions taking place during the wine-making process. This study focuses on changes occurring during the alcoholic fermentation of Syrah, Grenache and Cinsault musts, which were conducted at laboratory (250 mL) and pilot (100 L) scales. The color and phenolic composition of the musts and wines were analyzed using UV-visible spectrophotometry, and metabolomics fingerprints were acquired by ultra-high performance liquid chromatography−high-resolution mass spectrometry. Untargeted metabolomics data highlighted markers of fermentation stage (must or wine) and markers related to the grape variety (e.g., anthocyanins in Syrah, hydroxycinnamates and tryptophan derivatives in Grenache, norisoprenoids released during fermentation in Cinsault). Cinsault wines contained higher molecular weight compounds possibly resulting from the oxidation of phenolics, which may contribute to their high absorbance values.

show abstract

Elucidating the Color of Rosé Wines Using Polyphenol-Targeted Metabolomics

Cited by 11 publications

References 56 publications

Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents

Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents

Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds

Untargeted Metabolomics Approach Using UHPLC-HRMS to Unravel the Impact of Fermentation on Color and Phenolic Composition of Rosé Wines

Contact Info

Product

Resources

About