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Article dans une revue
Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis
Abstract : The oxygenation of Champagne wine after 4 and 6 years of aging on lees in bottle was investigated by FTICR-MS and UPLC-Q-TOF-MS. Three levels of permeability were considered for the stoppers, ranging from 0.2 to 1.8 mg/L/year of oxygen transfer rate. Our results confirmed a good repeatability of ultrahigh resolution FTICR-MS, both in terms of m/z and coefficient of variation of peak intensities among biological replicates. Vintages appeared to be the most discriminated features, and metabolite annotations suggested that the oldest wines (2006) were characterized by a higher sensitivity towards oxygenation. Within each vintage, the oxygenation mechanisms appeared to be different for low and high ingresses of oxygen, in agreement with the hormesis character of wine oxygenation. In the particular case of single variety wines and for a given level of stopper permeability, our results also showed that variety discrimination could be easily achieved among wines.
Keywords :
Phenolics
Evolution
Phytoalexins
Oxidation
Interface
Glutathione
Gechanisms
Champagne wine
Metabolites
Direct injection Fourier transform ion cyclotron resonance mass spectrometry
Ultra-performance liquid chromatography-mass spectrometry
Network
Mass-spectrometry
Sparkling wines
Sulfur-dioxide
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01500706
Contributeur : Pam - Université de Bourgogne Connectez-vous pour contacter le contributeur
Soumis le : lundi 3 avril 2017 - 15:44:57
Dernière modification le : jeudi 6 janvier 2022 - 11:38:04
Contributeur : Pam - Université de Bourgogne Connectez-vous pour contacter le contributeur
Soumis le : lundi 3 avril 2017 - 15:44:57
Dernière modification le : jeudi 6 janvier 2022 - 11:38:04