IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 What metabolomics teaches us about wine shelf life

What metabolomics teaches us about wine shelf life

Abstract

The metabolomics era started about 22 years ago, and wine was one of the first foodstuff subjects of analysis and investigation by this technique. Wine, which is most likely the richest food in terms of number of metabolites, was an excellent chemical model solution for chemists to explore the potentialities of this new technique, which enable untargeted study. Since then, metabolomics techniques were applied in several oenological studies shedding light on numerous questions from vine to glass.
In fact, metabolomics techniques helped us to gain knowledge on the chemical modifications taking place during the wine aging and shelf life, which has a paramount importance since wine is one of the few foods that aging may improve its sensorial character and economical value. Recently, the combination of well-designed experiments, high-resolution mass spectrometers and modern informatic tools opened new roads for better understating how primary and secondary metabolites are modified during aging, and we learned new reactions taking place or followed in detailed reactions which were not very clear. This talk will provide a snapshot of recent publications regarding the behaviour of wine’s metabolome during shelf life.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Panagiotis Arapitsas¹,²

¹Research and Innovation Centre, Fondazione Edmund Mach
²Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica

Contact the author

Keywords

metabolomics, high-resolution mass spectrometry, chemistry of wine, data analysis

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Volatile compounds of base wines for the production of Lessini Durello sparkling wine

AIM Durello is a sparkling wine produced in the Lessini mountains near Verona. The wine is made from Durella grapes, a native white grape variety with a particularly high acidity. In spite of the small production area (375 ha for only 35 producers), there is a growing interest in this product. However, little is known about the aromatic profiles of these wines. The aim of this work was to characterize the aroma profile of Durella base wines suitable for the production of Lessini Durello sparkling wine. METHODS 14 base wines from Durella grapesfrom different producers were used for this study. Solid Phase Microextraction (SPME) and Solid Phase Extraction (SPE) sampling techniques coupled to GC-MS analysis allowed to identify and quantify a total of 62 volatile compounds. RESULTS Durello base wines showed relatively high levels of vitispirane, ß-damascenone, ß-citronellol and esters.

Read More

Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approach

Winemaking decisions and techniques are known to affect the final aromatic composition of red wines. Winemakers put a constant effort into the improved controlling of vinification procedures to achieve better quality. Anyway an increased customer’s demand for uniqueness is often forcing them to adjust and offer new and new interesting products. To support the producers, an improved knowledge on aromatic potential as affected by classical and alternative strategies is needed.

Read More

Territorio e vino tra immagine e comunicazione

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...
Read More

El viñedo en Lanzarote y el Archipiélago Canario

La isla de Lanzarote, primera en ser ocupada en los albores del siglo XV, es la única del archipiélago, junto con Fuerteventura, que no produjo vino. Ocasionalmente hubo algún parral para el consumo

Read More

The South African vineyard landscapes: impact on long term cultural practices

This paper follows the one presented by Saayman at the International Symposium on Landscapes of Vines and Wines in the Loire Valley during July 2003. Where Saayman’s paper described the heritage and development of South African vineyard landscapes, this one focuses on how the landscape is used to assist in decision-making concerning the most important long term practices.

Read More