Sulfites and the Wine Metabolome

Abstract : In a context of societal concern about food preservation, the reduction of sulfite input plays a major role in the wine industry. To improve the understanding of the chemistry involved in the SO2 protection, a series of bottle aged Chardonnay wines made from the same must, but with different concentrations of SO2 added at pressing were analyzed by ultrahigh resolution mass spectrometry (FT-ICR-MS) and excitation emission matrix fluorescence (EEMF). Metabolic fingerprints from FT-ICR-MS data could discriminate wines according to the added concentration to the must but they also revealed chemistry-related differences according to the type of stopper, providing a wine metabolomics picture of the impact of distinct stopping strategies. Spearman rank correlation was applied to link the statistically modeled EEMF components (parallel factor analysis (PARAFAC)) and the exact mass information from FT-ICR-MS, and thus revealing the extent of sulfur-containing compounds which could show some correlation with fluorescence fingerprints.
Type de document :
Article dans une revue
Food Chemistry, Elsevier, 2017, 237, pp.106-113. 〈10.1016/j.foodchem.2017.05.039〉
Liste complète des métadonnées

https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01531377
Contributeur : Pam - Université de Bourgogne <>
Soumis le : jeudi 1 juin 2017 - 16:03:03
Dernière modification le : jeudi 24 août 2017 - 15:08:24

Identifiants

Collections

PAM

Citation

Chloé Roullier-Gall, Daniel Hemmler, Michael Gonsior, Yan Li, Maria Nikolantonaki, et al.. Sulfites and the Wine Metabolome. Food Chemistry, Elsevier, 2017, 237, pp.106-113. 〈10.1016/j.foodchem.2017.05.039〉. 〈hal-01531377〉

Partager

Métriques

Consultations de la notice

30