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Sulfonation reactions behind the Fate of white wine's shelf-life.
Metabolites 12:323 (2022)
White wine's oxidative stability after several years of bottle aging is synonymous to its organoleptic quality. In order to gain control over the cascade of chemical reactions that are implicated in that phenomenon, fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS)-based metabolomics and sensory evaluation were combined for the analysis of a vertical series of white wines from different vineyard plots. Data mining using supervised cluster analysis allowed the extraction of known and unknown sulfur- and nitrogen-containing molecular features, with oxidative stability molecular markers presenting an increased number of S and O atoms in their formulas. In their majority, S-containing molecular features possessed between 4 to ~12 O atoms, indicating the relatively higher importance of sulfonation reactions as opposed to dimerization reactions. Molecular networking, based on sulfonation reaction transformations, evidences the importance of hitherto unknown and/or minor sulfur dioxide binders (peptides, aldehydes, and polyphenols) on wine's oxidative stability.
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Publikationstyp
Artikel: Journalartikel
Dokumenttyp
Wissenschaftlicher Artikel
Schlagwörter
Chardonnay ; Glutathione ; Oxidation ; Oxidative Stability ; Peptides ; Phenolic Compounds
ISSN (print) / ISBN
2218-1989
e-ISSN
2218-1989
Zeitschrift
Metabolites
Quellenangaben
Band: 12,
Heft: 4,
Artikelnummer: 323
Verlag
MDPI
Nichtpatentliteratur
Publikationen
Begutachtungsstatus
Peer reviewed
Förderungen
Regional Council of Bourgogne-Franche-Comté
Fonds Européen de Developpement Régional
Fonds Européen de Developpement Régional