 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

CHARACTERIZATION OF THE AROMA PROFILE OF COMMERCIAL PROSECCO SPARKLING WINES

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

Identifying research opportunities at Douro Demarcated Region

The Douro Demarcated Region, in Northern Portugal, offers outstanding wines with unique characteristics. Due to the today’s globalized marketplace, local producers often need to further develop their cultivation techniques to remain competitive. The Association of Viticultural Development in the Douro Valley (ADVID) works as a unit of experimentation, offering services and training to meet the demands of the Douro’s vitiviniculturists.

Occurrence of methyl salicylate in lugana wines: aroma impact and biogenesis

AIM Methyl salicylate (MeSA) has been reported as a potentially impactful compound in Verdicchio wines produced in central Italy. Lugana is another white wine produced in the north-east of Italy from a grape locally known as Trebbiano di Soave, sharing a very similar genetic background with Verdicchio. The aims of this study were evaluating MeSA occurrence in Lugana, assessing its aroma impact on white wines aroma and elucidating its biogenesis during vinification. METHODS Fifteen Lugana wines were analysed for methyl salycilate content in comparison with Verdicchio, Pinot grigio and Garganega wines. MeSA impact on white wine aroma was studied by means of triangular test, adding MeSA at different concentrations. Possible routes of MeSA formation by yeast were investigated by means of a high throughput assay in which S. cerevisiae cells were put in contact with precursor such as salicylic acid (esterification) or glycosidic extracts (glycosidase). Sub-fractions of Lugana glycosidic extracts were also obtained by HPLC fractionation, allowing further evaluation of precursors role.

Identification and evaluation of the winemaking sub-zones of the PDO Amyndeo winegrowing region

Context and purpose of the study. The concept of terroir encompasses the investigation of the physical environment’s influence on grapevine physiology, grape composition, and wine quality, with an emphasis on employing viticultural zoning techniques to systematically characterize and analyze terroirs.

A procedure for the zoning of grapevine in a hilly area (Collio, North-Eastern Italy) using simulation models and GIS

The zoning of grapevine in a hilly area should consider the variability of the environmental characteristics due to topography. Since soil and climate data are usually available as point data