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High-resolution mass spectrometry-based metabolomics for increased grape juice metabolite coverage.
Foods 13:54 (2024)
The composition of the juice from grape berries is at the basis of the definition of technological ripeness before harvest, historically evaluated from global sugar and acid contents. If many studies have contributed to the identification of other primary and secondary metabolites in whole berries, deepening knowledge about the chemical composition of the sole flesh of grape berries (i.e., without considering skins and seeds) at harvest is of primary interest when studying the enological potential of widespread grape varieties producing high-added-value wines. Here, we used non-targeted DI-FT-ICR-MS and RP-UHPLC-Q-ToF-MS analyses to explore the extent of metabolite coverage of up to 290 grape juices from four Vitis vinifera grape varieties, namely Chardonnay, Pinot noir, Meunier, and Aligoté, sampled at harvest from 91 vineyards in Europe and Argentina, over three successive vintages. SPE pretreatment of samples led to the identification of more than 4500 detected C,H,O,N,S-containing elemental compositions, likely associated with tens of thousands of distinct metabolites. We further revealed that a major part of this chemical diversity appears to be common to the different juices, as exemplified by Pinot noir and Chardonnay samples. However, it was possible to build significant models for the discrimination of Chardonnay from Pinot noir grape juices, and of Chardonnay from Aligoté grape juices, regardless of the geographical origin or the vintage. Therefore, this metabolomic approach opens access to a remarkable holistic molecular description of the instantaneous composition of such a biological matrix, which is the result of complex interplays among environmental, biochemical, and vine growing practices.
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Publication type
Article: Journal article
Document type
Scientific Article
Keywords
Aligoté ; Chardonnay ; Mesocarp ; Meunier ; Molecular Fingerprints ; Pinot Noir; Vitis-vinifera L.; Elemental Compositions; Wine; Chemodiversity; Extraction; Sauvignon; Focus; Acid
ISSN (print) / ISBN
2304-8158
e-ISSN
2304-8158
Journal
Foods
Quellenangaben
Volume: 13,
Issue: 1,
Article Number: 54
Publisher
MDPI
Publishing Place
Basel, Switzerland
Non-patent literature
Publications
Reviewing status
Peer reviewed
Institute(s)
Research Unit Analytical BioGeoChemistry (BGC)
Grants
European Funds for Regional Development (FEDER) through the FEDER-FSE Bourgogne
Catena Institute, through the CLIMCHANGE project
Comite Champagne
Bureau Interprofessionnel des Vins de Bourgogne (BIVB)
Catena Institute, through the CLIMCHANGE project
Comite Champagne
Bureau Interprofessionnel des Vins de Bourgogne (BIVB)