Asymmetrical flow field-flow fractionation of white wine chromophoric colloidal matter

Christian Coelho 1, * Jérémie Parot 2 Michael Gonsior 3 Maria Nikolantonaki 1 Philippe Schmitt-Kopplin 4, 5 Edith Parlanti 2 Régis D. Gougeon 1
* Auteur correspondant
1 PAM - Procédés Alimentaires et Microbiologiques [Dijon]
2 LPTC - Laboratoire de Physico -& Toxico Chimie des systèmes naturels
3 CBL - Chesapeake Biological Laboratory
4 BGC - Research Unit Analytical BioGeoChemistry
5 Chair of Analytical Food Chemistry
Abstract : wo analytical separation methods-size-exclusion chromatography and asymmetrical flow field-flow fractionation- were implemented to evaluate the integrity of the colloidal composition of Chardonnay white wine and the impact of pressing and fermentations on the final macromolecular composition. Wine chromophoric colloidal matter, representing UV-visible-absorbing wine macromolecules, was evaluated by optical and structural measurements combined with the description of elution profiles obtained by both separative techniques. The objective of this study was to apply these two types of fractionation on a typical Chardonnay white wine produced in Burgundy and to evaluate how each of them impacted the determination of the macromolecular chromophoric content of wine. UV-visible and fluorescence measurements of collected fractions were successfully applied. An additional proteomic study revealed that grape and microorganism proteins largely impacted the composition of chromophoric colloidal matter of Chardonnay wines. Asymmetrical flow field-flow fractionation appeared to be more reliable and less invasive with respect to the native chemical environment of chromophoric wine macromolecules, and hence is recommended as a tool to fractionate chromophoric colloidal matter in white wines.
Keywords : Mannoproteins polysaccharides Yeast Molecular-weight Humic substances Maceration enzymes Red wines Haze-forming proteins Dissolved organic-matter Asymmetrical flow field-flow fractionation Size-exclusion chromatography Wine proteins White wine Chromophoric colloidal matter
Type de document :
Article dans une revue
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01533268
Contributeur : Pam - Université de Bourgogne <>
Soumis le : mardi 6 juin 2017 - 11:33:35
Dernière modification le : vendredi 2 août 2019 - 14:42:07

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UNIV-BOURGOGNE | CNRS | PAM

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Christian Coelho, Jérémie Parot, Michael Gonsior, Maria Nikolantonaki, Philippe Schmitt-Kopplin, et al.. Asymmetrical flow field-flow fractionation of white wine chromophoric colloidal matter. Analytical and Bioanalytical Chemistry, Springer Verlag, 2017, 409 (10), pp.2757 - 2766. ⟨10.1007/s00216-017-0221-1⟩. ⟨hal-01533268⟩

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