Wine science in the metabolomics era

Alañón, M.E.; Pérez-Coello, M.S.; Marina, Marı́a Luisa

doi:10.1016/j.trac.2015.05.006

Cited by 96 publications

(69 citation statements)

References 86 publications

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“…NMR is another analytical instrument that has been extensively used by the metabolomics community particularly for untargeted metabolite profiling of complex mixtures (i.e., fruit juices, wines, spirits, urine and blood) [35,[51][52][53][54]. The efficacy of NMR spectroscopy has been increasingly renowned for its non-invasiveness (non-destructive), throughput and linearity [55].…”

Section: Development Of Sensitive and Reproducible Separation And Detmentioning

confidence: 99%

“…Based on this published research, some of the most interesting applications are discussed below mainly by highlighting those published in last five years. Readers are also recommended to consult three other review articles where the potential applications of metabolomics in different aspects of grape and wine research have been discussed [35,37,38]. Limited commercial libraries [124,125] Interestingly, approximately 70% of these articles were published within last five years, which clearly shows that grape and wine researchers are more interested in adopting metabolomics either in a targeted or in an untargeted manner ( Figure 2).…”

Section: Application Of Metabolomics In Grape and Wine Research: Statmentioning

confidence: 99%

“…Within this time period, it has proven to be an important and powerful approach and has been used to analyze metabolites in agricultural (and food) products in both targeted and untargeted ways [16,[29][30][31][32][33]. Like other food and agricultural products, the introduction of metabolomics in grape and wine research also garnered considerable attraction, mostly as a hypothesis-generating tool [30,[34][35][36][37][38][39]. The main aim of this review is to re-visit the available published literature where either targeted or untargeted metabolomics has been applied to study grapes, wines and microorganisms associated with winemaking.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Grape and Wine Metabolomics to Develop New Insights Using Untargeted and Targeted Approaches

Pinu

2018

Fermentation

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Chemical analysis of grape juice and wine has been performed for over 50 years in a targeted manner to determine a limited number of compounds using Gas Chromatography, Mass-Spectrometry (GC-MS) and High Pressure Liquid Chromatography (HPLC). Therefore, it only allowed the determination of metabolites that are present in high concentration, including major sugars, amino acids and some important carboxylic acids. Thus, the roles of many significant but less concentrated metabolites during wine making process are still not known. This is where metabolomics shows its enormous potential, mainly because of its capability in analyzing over 1000 metabolites in a single run due to the recent advancements of high resolution and sensitive analytical instruments. Metabolomics has predominantly been adopted by many wine scientists as a hypothesis-generating tool in an unbiased and non-targeted way to address various issues, including characterization of geographical origin (terroir) and wine yeast metabolic traits, determination of biomarkers for aroma compounds, and the monitoring of growth developments of grape vines and grapes. The aim of this review is to explore the published literature that made use of both targeted and untargeted metabolomics to study grapes and wines and also the fermentation process. In addition, insights are also provided into many other possible avenues where metabolomics shows tremendous potential as a question-driven approach in grape and wine research.

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Section: Development Of Sensitive and Reproducible Separation And Detmentioning

confidence: 99%

Section: Application Of Metabolomics In Grape and Wine Research: Statmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Grape and Wine Metabolomics to Develop New Insights Using Untargeted and Targeted Approaches

Pinu

2018

Fermentation

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“…Concern is driven by public interest in food quality and safety (Danezis, Tsagkaris, Camin, Brusic, & Georgiou, ). The use of chemometrics with appropriate analytical techniques can identify adulteration of wines (Alañón, Pérez‐Coello, & Marina, ), honey (Wu et al., ), essential oils (Do, Hadji‐Minaglou, Antoniotti, & Fernandez, ), and many other high‐value products. Aside from food adulterations, chemometrics can be used to analyze data on soil toxicity (Peng et al., ), influences of climate on the nutritional value of foods (Obranović et al., ), and changes in functional properties as a consequence of processing (Bursać Kovačević et al., ; Herceg et al., ), just to mention few practical examples that will be discussed later.…”

Section: Introductionmentioning

confidence: 99%

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

Granato

Putnik

Kovačević

et al. 2018

Comp Rev Food Sci Food Safe

348

202

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In the last decade, the use of multivariate statistical techniques developed for analytical chemistry has been adopted widely in food science and technology. Usually, chemometrics is applied when there is a large and complex dataset, in terms of sample numbers, types, and responses. The results are used for authentication of geographical origin, farming systems, or even to trace adulteration of high value-added commodities. In this article, we provide an extensive practical and pragmatic overview on the use of the main chemometrics tools in food science studies, focusing on the effects of process variables on chemical composition and on the authentication of foods based on chemical markers. Pattern recognition methods, such as principal component analysis and cluster analysis, have been used to associate the level of bioactive components with in vitro functional properties, although supervised multivariate statistical methods have been used for authentication purposes. Overall, chemometrics is a useful aid when extensive, multiple, and complex real-life problems need to be addressed in a multifactorial and holistic context. Undoubtedly, chemometrics should be used by governmental bodies and industries that need to monitor the quality of foods, raw materials, and processes when high-dimensional data are available. We have focused on practical examples and listed the pros and cons of the most used chemometric tools to help the user choose the most appropriate statistical approach for analysis of complex and multivariate data.

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“…The production of quality wines is directly related to the climatic conditions of the vineyard and the agronomic techniques adopted, including the choice of vine rootstock and training system. Some studies have highlighted the relevance of climatic conditions, geographic origin, and crop management practices for wine quality (Alañón et al, 2015;Cassino et al, 2017;Moreno et al, 2017). A suitable training system favors microclimatic conditions, such as appropriate balance for the vegetative growth of grapevine, increased production, and maximized oenological potential of the grapes (Santos et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics, phenolic profile, and antioxidant capacity, of Syrah tropical wines: Effects of vineyard management practices

Carvalho¹,

Biasoto²,

Nassur³

et al. 2020

JFB

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The present study evaluated the influence of training systems and rootstocks on the quality of Syrah tropical wines, produced at São Francisco Valley, Brazil. For this purpose, physicochemical characteristics, phenolic composition, and antioxidant activity were assessed in wines produced with grapes grown under divided trellis system (lyre) and esparlier or vertical shoot position (VSP) training systems, grafted on IAC 572, IAC 766 and Paulsen 1103 rootsotcks and harvested at two different periods. Harvest season had the strongest influence on wine quality, followed by the rootstock. Regardless of the training system and climatic variability between the harvests, the use of the IAC 766 rootstock led to wines with higher alcohol, anthocyanins contents and color intensity. The interaction between the espalier training system and the rootstock IAC 766 resulted in higher flavonols contents, phenolic acids, and malvidin-3-O-glucoside, which was detected as the major phenolic as quantified by HPLC. This wine also presented significant levels of procyanidins A2 and B2, which showed a positive correlation with the antioxidant activity.

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Wine science in the metabolomics era

Cited by 96 publications

References 86 publications

Grape and Wine Metabolomics to Develop New Insights Using Untargeted and Targeted Approaches

Grape and Wine Metabolomics to Develop New Insights Using Untargeted and Targeted Approaches

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

Physicochemical characteristics, phenolic profile, and antioxidant capacity, of Syrah tropical wines: Effects of vineyard management practices

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