terclim by ICS banner
IVES 9 IVES Conference Series 9 UNTARGETED METABOLOMICS ANALYSES TO IDENTIFY A NEW SWEET COMPOUND RELEASED DURING POST-FERMENTATION MACERATION OF WINE

UNTARGETED METABOLOMICS ANALYSES TO IDENTIFY A NEW SWEET COMPOUND RELEASED DURING POST-FERMENTATION MACERATION OF WINE

Abstract

The gustatory balance of dry wines is centered on three flavors, sourness, bitterness and sweetness. Even if certain compounds were already identified as contributing to sweetness, some taste modifications remain largely unexplained1,2. Some empirical observations combined with sensory analyzes have shown that an increase of wine sweetness occurs during post-fermentation maceration³. This step is a key stage of red winemaking during which the juice is left in contact with the marc, that contains the solid parts of the grape (seeds, skins and sometimes stems). This work aimed to identify a new taste-active compound that contributes to this gain of sweetness. Recent developments have highlighted the interested of untargeted metabolomic analysis for oenology4,5. Using similar tools, an original approach has been developed here to discover new sweet molecules released during post-fermentation maceration. In this context, different samples were taken from eight Bordeaux wineries over three vintages. These samples, coming from a total of 240 vats, were collected at two distinct stages, giving rise to two modalities: at the end of alcoholic fermentation and just before running-off the vat, that is before and after post-fermentation maceration. The analyses were assayed using liquid chromatography–high resolution mass spectrometry (UHPLC-Q-Exactive Plus, Orbitrap analyzer). Data processing was carried out using the MzMine 2 software followed by a differential analysis and statistical study executed with the R software to obtain a list of ions showing a strong increase during maceration. The MS² spectral data, obtained by fragmentation of molecules, provided informa-tion for their identification. One of these ions was selected and considered for a targeted purification by various separative techniques (SPE, CPC and HPLC-preparative). Its structural elucidation by NMR allowed to identify this compound for the first time in wine. Furthermore, sensory analysis revealed its pronounced sweet taste. This study proposes new tools to investigate taste-active compounds in wine. More generally, the results bring new insights to understand the chemical origin of wine taste and open promising perspectives for practical applications.

 

1. Cretin, B., Waffo-Teguo, P., Dubourdieu, D., Marchal, A., 2019. Taste-guided isolation of sweet-tasting compounds from grape seeds, structural elucidation and identification in wines. Food Chemistry 272, 388–395.
2. Fayad, S., Le Scanff, M., Waffo-Teguo, P., Marchal, A., 2021. Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages. Food Chemistry 352, 129293.
3. Cretin, B., 2016. Recherches sur les déterminants moléculaires contribuant à l’équilibre gustatif des vins secs 340.
4. Arapitsas, P., Ugliano, M., Marangon, M., Piombino, P., Rolle, L., Gerbi, V., Versari, A., Mattivi, F., 2020. Use of Untargeted Liquid Chromatography–Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs. Journal of Agricultural and Food Chemistry. 68, 13353–13366.
5. Gil, M., Reynes, C., Cazals, G., Enjalbal, C., Sabatier, R., Saucier, C., 2020. Discrimination of rosé wines using shotgun metabolomics with a genetic algorithm and MS ion intensity ratios. Scientific Reports. 10, 1170.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Marie Le Scanff1,2, Warren Albertin1,2, Laurence Marcourt3, Adriano Rutz3, Jean-Luc Wolfender3 and Axel Marchal1,2

1. Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
3. Institute of Pharmaceutical Sciences of Western Switzerland (ISPSO), University of Geneva, Centre Médical Universitaire (CMU), Geneva, Switzerland

Contact the author*

Keywords

Untargeted metabolomic analysis, Taste, Sweetness, Mass spectrometry

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].
Read More

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Read More

INVESTIGATION INTO MOUSY OFF-FLAVOR IN WINE USING GAS CHROMATOGRAPHY-MASS SPECTROMETRY WITH STIR BAR SORPTIVE EXTRACTION

Mousy off-flavor is one of the defects of microbial origin in wine. It is described as a particularly unpleasant defect reminiscent of rodent urine (a “dirty mouse cage”), and grilled foods such as popcorn, rice, crackers, and bread crust. Prior to the 2010s, mousiness was very uncommon but it has been becoming more frequent in recent years. It is often associated with an increase in pH as well as certain oenological practices, which tend to significantly decrease the use of sulfur dioxide.

Read More

FERMENTATION POTENTIAL OF INDIGENOUS NON-SACCHAROMYCES YEASTS ISOLATED FROM MARAŠTINA GRAPES OF CROATIAN VINEYARDS

The interest in indigenous non-Saccharomyces yeast for use in wine production has increased in recent years because they contribute to the complex character of the wine. The aim of this work was to investigate the fermentation products of ten indigenous strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes, belonging to Hypopichia pseudoburtonii, Metschnikowia pulcherrima, Metschnikowia sinensis, Metschnikowia chrysoperlae, Lachancea thermotolerans, Pichia kluyveri, Hanseniaspora uvarum, Hanseniaspora guillermondii, Hanseniaspora pseudoguillermondii, and Starmerella apicola species, and compare it with commercial non-Saccharomyces and Saccharomyces strains.

Read More

EFFECT OF DIFFERENT VITICULTURAL AND ENOLOGICAL PRACTICES ON THE PHENOLIC COMPOSITION OF RED WINES

Global climate change is exerting a notable influence on viticulture sector and grape composition. The increase in temperature and the changes in rainfall pattern are causing a gap between phenolic and technological grape maturities [1]. As a result, the composition of grapes at harvest time and, consequently, that of wines are being affected, especially with regards to phenolic composition. Hence, wine quality is decreasing due to changes in the organoleptic properties, such as color and astringency, making necessary to implement new adaptive technologies in wineries to modulate these properties in order to improve wine quality.

Read More