Macrowine 2021
IVES 9 IVES Conference Series 9 Winemaking processes discrimination by using qNMR metabolomics

Winemaking processes discrimination by using qNMR metabolomics

Abstract

AIM: Metabolomics in food science has been increasingly used over the last twenty years. Among the tools used for wine, qNMR has emerged as a powerful tool to discern wines based on environmental factors such as geographical origin, grape variety and vintage (Gougeon et al., 2019a). Since human factors are less studied while they also contribute a lot to the wine making, we wondered if this technique could also dissociate physical or chemical processes used in oenology. The goal of this work is to allow a better understanding of the interactions between the oenological processes and wine by finding metabolites that are responsible of winemaking processes’s differentiations through 1H‑NMR metabolomics targeted and untargeted (fingerprinting) approaches combined with advanced chemiometrics.

METHODS: Wine analyses were realized by qNMR approaches. Targeted (based on nearly fifty wine constituents) and untargeted analyses were carried out on wines having undergone several physical and chemical processes. Principal component analysis (PCA), partial least square discriminant analysis (PLS-DA) and similarity score (S-score) (Gougeon et al., 2019b) were performed out for the analytical discrimination of winemaking processes.

RESULTS: qNMR analyses associated with chemometrics allow discriminating not only the physical processed such as the filtration but also chemical processes like the maceration temperature, enzyme treatment and fining agent effects. Furthermore, the impacted metabolites were highlighted providing valuable data on the winemaking processes investigated.

CONCLUSIONS:

qNMR metabolomics offers a fast and reliable method to study the effects of winemaking practices on wine quality.

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Inès Le Mao

University of Bordeaux, Œnology EA 4577, USC 1366 INRA, INP, ISVV, 210 chemin de Leysotte, 33882 Villenave d’Ornon, France,Gregory Da Costa, Jean Martin, Wiame El Batoul, Charlyne Bautista, Soizic Lacampagne, Tristan Richard University of Bordeaux, Œnology EA 4577, USC 1366 INRA, INP, ISVV, 210 chemin de Leysotte, 33882 Villenave d’Ornon, France

Contact the author

Keywords

metabolomics, qnmr, winemaking processes, quality

Citation

Related articles…

Preplant fumigation only temporarily reduces Northern root-knot nematode

Management of plant-parasitic nematodes is typically focused on preplant fumigation, especially in a vineyard replant scenario. While the data are clear that this practice reduces nematodes immediately after application, which is useful in annually-cropped systems, does it have staying power in perennial cropping systems? The northern root-knot nematode Meloidogyne hapla reduces the overall lifespan and productivity of vineyards, but it does so over a long time period (slow, chronic decline). In two different commercial own-rooted V. vinifera vineyards, both undergoing vineyard replanting, we explored whether preplant fumigation reduced M. hapla densities in soils immediately after application. At one of these locations, we have explored the long-term effect of fumigation by monitoring the site for seven years post fumigation.

Read More

Exploring the physico-chemical modification of grape seed extracts to improve their clarifying effect in red wine

During winemaking, some byproducts are obtained, such as grape pomace, which represent 13% of winery byproducts.

Read More

Study of the impact of nitrogen additions and isothermal temperature on aroma production in oenological fermentation

Nitrogen and temperature are two important factors that influence wine fermentation and volatile compounds production. Among the different compounds present in the must, nitrogen is an essential nutrient for the management of the fermentation kinetics but it also plays an important role in the synthesis of fermentative aromas. To address the problems related to nitrogen deficiencies, nitrogen additions during alcoholic fermentation have been developed.

Read More

Characterization of the thiol aromatic potential of a new resistant grape variety: Floreal

Aims: Due to climate change and the desire to decrease enological inputs (organic farming), the vineyard has to be modified and the selection of new resistant grape varieties as an alternative is researched intensively today. From January 2018, four new grape varieties that are resistant against mildew and odium have been added to the official

Read More

Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO2 used for wine bottling

The wine closure industry is mainly divided into three categories: screw caps, synthetic closures, and cork-based closures. Among this latter, microagglomerated cork stoppers treated with supercritical CO2 are now widely used, especially to avoid cork taint contaminations[1]. They are designed with cork granules obtained from cork offcuts of the punching process during the natural cork stoppers production. A previous study[2] showed that these stoppers released fewer polyphenols in 12 % (v/v) hydroalcoholic solution than natural cork stoppers.

Read More