Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour
A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.
So far only a relatively small proportion of flavour-active secondary metabolites in grapes has been extensively studied, including organic acids, polyphenols and some non-volatile aroma precursors such as glycoconjugates or glutathione.
In this presentation a summary will be presented about current technologies for metabolite analysis and key aspects for developing successful metabolomics applications in grape and wine research. Topics covered include methods for MS and NMR-based metabolomics and the application of metabolomics approaches to characterise the contributions of amino acids to wine flavour.
Issue: OENO Macrowine 2023
The Australian Wine Research Institute – Urrbrae (Adelaide), Australia