Quantitation of organic acids in wine and grapes by direct infusion electrospray ionization mass spectrometry

Silva, Flamys Lena do Nascimento; Schmidt, Eduardo Morgado; Messias, Cassiano Gustavo; Eberlin, Marcos N.; Sawaya, Alexandra Christine Helena Frankland

doi:10.1039/c4ay00114a

Cited by 51 publications

(16 citation statements)

References 23 publications

(33 reference statements)

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“…Content of grape acids (tartaric and malic acid) mainly stay unaffected by the S. cerevisiae yeast metabolism [47], however, in the line with the results in this study, significant reductions in the malic acid were detected earlier in the wine samples produced by some non-Saccharomyces strains [40,48]. Level of tartaric and malic acid, known as the grape organic acids, detected in produced Prokupac wines were in ranges found in wines from Syrah, Carmen, Merlot and Bordo grape varieties [39,49].…”

Section: Discussionsupporting

confidence: 89%

Fermentative Potential of Native Yeast Candida famata for Prokupac Grape Must Fermentation

et al. 2021

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The fermentative potential of native Candida famata isolates from wild and cultivated blackberries was evaluated for potential application in Prokupac grape must fermentation. 5 isolates, out of a total 22 isolated yeasts, were identified as C. famata. After the initial screening of fermentative performances, microfermentation was performed in a sterile grape must. Produced samples were analyzed using the HPLC technique. All isolates showed an ability to grow at lower temperatures, good tolerance to 7% ethanol and 300 ppm of SO2. C. famata isolates WB-1, WB-2 and W-5 had similar fermentation performance, but WB-1 isolate was chosen for validation at a laboratory-scale level according to a pleasant, fruity aroma, highest fermentative vigor and power, good organic acid profile and the highest level of ethanol and glycerol produced in micro-vinification experiments. Good enological performance of selected C. famata WB-1 isolate is confirmed by higher level of glycerol, lower level of ethanol and acetic acid in wine samples produced in pure and sequential fermentation, when compared to the control sample. Throughout the selection of C. famata yeasts with good enological potential, this work gives a contribution in the area of precision enology, aiming to find a perfect match between non-exploited yeasts and “autochthonous” grape cultivar Prokupac.

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Section: Discussionsupporting

confidence: 89%

Fermentative Potential of Native Yeast Candida famata for Prokupac Grape Must Fermentation

et al. 2021

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“…At the beginning of the root extracts analysis, a very polar compound was detected as a discriminant metabolite. This peak [R4] observed at 0.96 min as an ionic species [M-H] − at m / z 191.0191 was assigned as citric acid by the comparison of its retention time and mass spectral data to the authentic standard and in accordance with the literature [31,32].…”

Section: Resultsmentioning

confidence: 53%

Impact of Paraburkholderia phytofirmans PsJN on Grapevine Phenolic Metabolism

Miotto-Vilanova

Courteaux

Padilla

et al. 2019

IJMS

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Phenolic compounds are implied in plant-microorganisms interaction and may be induced in response to plant growth-promoting rhizobacteria (PGPRs). Among PGPR, the beneficial bacterium Paraburkholderia phytofirmans PsJN was previously described to stimulate the growth of plants and to induce a better adaptation to both abiotic and biotic stresses. This study aimed to investigate the impact of PsJN on grapevine secondary metabolism. For this purpose, gene expression (qRT-PCR) and profiling of plant secondary metabolites (UHPLC-UV/DAD-MS QTOF) from both grapevine root and leaves were compared between non-bacterized and PsJN-bacterized grapevine plantlets. Our results showed that PsJN induced locally (roots) and systemically (leaves) an overexpression of PAL and STS and specifically in leaves the overexpression of all the genes implied in phenylpropanoid and flavonoid pathways. Moreover, the metabolomic approach revealed that relative amounts of 32 and 17 compounds in roots and leaves, respectively, were significantly modified by PsJN. Once identified to be accumulated in response to PsJN by the metabolomic approach, antifungal properties of purified molecules were validated in vitro for their antifungal effect on Botrytis cinerea spore germination. Taking together, our findings on the impact of PsJN on phenolic metabolism allowed us to identify a supplementary biocontrol mechanism developed by this PGPR to induce plant resistance against pathogens.

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“…Other wine compounds, such as organic acids, ethanol, glycerol and higher alcohols, can make an important contribution to wine characteristics. The main organic acids present in red wines are tartaric acid and lactic acid which are mainly responsible for acidity (Mato et al, 2005), and have an important role in physico-chemical stabilization, and the balance and sensory perception of wines (Silva et al, 2015). The ethanol content depends on the sugar content of grapes and influences the sensory characteristics of wines, increasing the bitterness and reducing the astringency (Fontoin et al, 2008;Rinaldi et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

et al. 2020

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a b s t r a c tAim: The aim of this work was to determine the physico-chemical variables that differentiating red wines from the "Castilla y León" Spanish region by their Protected Designation of Origin (PDO) and wine category ("young", "oak", "crianza", or "reserve"). Methods and results: A total of 135 commercial red wines from four Spanish PDOs in the region of Castilla and León were analysed. Forty physico-chemical parameters, related to classical enological parameters, phenolic and polysacharidic composition, and content of higher alcohols were evaluated. Differences in physico-chemical composition were found in red wines from different PDOs and different categories. Stepwise linear discriminant analysis (SLDA) was applied to find a linear combination of the physico-chemical variables that separate and classify the red wines according to the PDO or category. One SLDA model selected 15 physico-chemical variables that allowed for good discrimination and classification of the wines from different PDOs. The SLDA model selected seven variables for wine category differentiation, but only allowed for good discrimination between young wines and aged wines ("crianza" and "reserve"). Conclusions:The variables that contributed most to the separation of Tempranillo red wines were total polyphenols, total tannins, and absorbance values at 230 nm and 280 nm. The polysaccharides with an average molecular weight of 10 kDa, flavanols, stilbenes and 2-methyl-1-butanol were those most associated with the differentiation of the wines elaborated with the Mencía grape variety. The percentage of polymeric anthocyanins and absorbance at 230 nm could be proposed as good indicators for aged wines, and total tannins for young wines. Significance and impact of the study: This study provides improved knowledge of the physico-chemical variables that could be used as markers of the origin of wines and/or the grape variety (Tempranillo and Mencía) and that allow differentiating young wines from those aged for a long time. k e y w o r d s higher alcohols, organic acids, phenolic compounds, polysaccharides, Protected Designation of Origin, red wine categories, stepwise linear discriminant analysis

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Quantitation of organic acids in wine and grapes by direct infusion electrospray ionization mass spectrometry

Abstract: Several organic acids such as malic, tartaric and citric acids were directly quantitated in wines and grapes.

Cited by 51 publications

References 23 publications

Fermentative Potential of Native Yeast Candida famata for Prokupac Grape Must Fermentation

Fermentative Potential of Native Yeast Candida famata for Prokupac Grape Must Fermentation

Impact of Paraburkholderia phytofirmans PsJN on Grapevine Phenolic Metabolism

Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

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