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…

NEW INSIGHTS INTO THE EFFECT OF TORULASPORA DELBRUECKII/SACCHAROMYCES CEREVISIAE INOCULATION STRATEGY ON MALOLACTIC FERMENTATION PERFORMANCE

Winemaking is influenced by micro-organisms, which are largely responsible for the quality of the product. In this context, Non-Saccharomyces and Saccharomyces species are of great importance not only because it influences the development of alcoholic fermentation (AF) but also on the achievement of malolactic fermentation (MLF). Among these yeasts, Torulaspora delbrueckii allows in sequential inoculation with strains of S. cerevisiae shorter MLF realizations [5] . Little information is available on the temporal effect of the presence of T. delbrueckii on (i) the evolution of AF and (ii) the MLF performance.
Read More

BIOSORPTION OF UNDESIRABLE COMPONENTS FROM WINE BY YEAST-DERIVED PRODUCTS

4-Ethylphenol (EP) in wine is associated with organoleptic defects such as barn and horse sweat odors. The origin of EP is the bioconversion reaction of p-coumaric acid (CA), naturally present in grapes and grape musts by contaminating yeasts of the genus Brettanomyces bruxellensis.
Yeast cell walls (YCW) have shown adsorption capacities for different compounds. They could be applied to wines in order to adsorb either CA and/or EP and thus reduce the organoleptic defects caused by the contaminating yeasts.

Read More

SENSORY IMPROVEMENT OF DEALCOHOLISED WINES

Interest and willing-ness to buy alcohol-free wines by customers is increasing for several years [1]. Due to the rising relevance of dealcoholised wines it is the objective of this study to contribute to a better understanding of the flavor variation among dealcoholised wines and to explore enological measures, how to improve final quality.
First a range of commercial, alcoholfree white wines were analysed by the holistic sensory method projective mapping, including a question for hedonic acceptance. Based on the combination of a non-target-HS-SPME-GC/MS analysis with sensory analysis we obtained a clustering of the wines into three groups.

Read More

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].

Read More

PREVALENCE OF OAK-RELATED AROMA COMPOUNDS IN PREMIUM WINES

Barrel fermentation and barrel-ageing of wine are commonly utilised practices in premium wine production. The wine aroma compounds related to barrel contact are varied and can enhance a range of wine aromas and flavours, such as ‘struck flint’, ‘caramel’, ‘red berry’, ‘toasty’ and ‘nutty’, as well as conventional oaky characters such as ‘vanilla’, ‘spice’, ‘smoky’ and ‘coconut’. A survey of commercially produced premium Shiraz, Cabernet Sauvignon, Pinot Noir and Chardonnay wines was conducted, assessing the prevalence of compounds that have been proposed as barrel-ageing markers¹ including oak lactones, volatile phenols, furanones, aldehydes, thiazoles2,3, phenylmethanethiol⁴ and 2-furylmethanethiol.⁵

Read More