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Roullier-Gall, C. ; Hemmler, D. ; Gonsior, M.* ; Li, Y. ; Nikolantonaki, M.* ; Aron, A.* ; Coelho, C.* ; Gougeon, R.D.* ; Schmitt-Kopplin, P.

Sulfites and the wine metabolome.

Food Chem. 237, 106-113 (2017)
DOI PMC
Open Access Green as soon as Postprint is submitted to ZB.
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.
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Publication type Article: Journal article
Document type Scientific Article
Keywords Chardonnay Wine ; Eemf ; Ft-icr-ms ; Sulfites ; Sulfur Metabolome; Mass-spectrometry; Sulfur-dioxide; White Wines; Organic-matter; Red Wines; Oxidation; Oxygen; Polyphenols; Classification; Hyperoxidation
Language english
Publication Year 2017
HGF-reported in Year 2017
ISSN (print) / ISBN 0308-8146
e-ISSN 1873-7072
Journal Food Chemistry
Quellenangaben Volume: 237, Issue: , Pages: 106-113 Article Number: , Supplement: ,
Publisher Elsevier
Publishing Place Amsterdam [u.a.] ; Jena
Reviewing status Peer reviewed
Institute(s) Research Unit BioGeoChemistry and Analytics (BGC)
POF-Topic(s) 30202 - Environmental Health
Research field(s) Environmental Sciences
PSP Element(s) G-504800-001
PubMed ID 28763951
DOI 10.1016/j.foodchem.2017.05.039
WOS ID WOS:000406199900015
Scopus ID 85019594425
Erfassungsdatum 2017-07-07
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