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.
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Food Chemistry, Elsevier, 2016, 203, pp.207 - 215. 〈10.1016/j.foodchem.2016.02.043〉
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01500706
Contributeur : Pam - Université de Bourgogne <>
Soumis le : lundi 3 avril 2017 - 15:44:57
Dernière modification le : dimanche 15 avril 2018 - 20:40:02

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Chloé Roullier-Gall, Michael Witting, Franco Moritz, Ryan B. Gil, Delphine Goffette, et al.. Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis. Food Chemistry, Elsevier, 2016, 203, pp.207 - 215. 〈10.1016/j.foodchem.2016.02.043〉. 〈hal-01500706〉

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