Macrowine 2021
IVES 9 IVES Conference Series 9 LC-MS based metabolomics discriminates premium from varietal chilean Cabernet Sauvignon cv. Wines

LC-MS based metabolomics discriminates premium from varietal chilean Cabernet Sauvignon cv. Wines

Abstract

Aim of the study was to investigate the metabolomic differences between Chilean Cabernet Sauvignon wines, divided according to their quality in two main groups: “Varietal” and “Premium”, and to point out metabolites tentative markers of their chemical signature and sensorial quality. Initially, 150 (50 x 3 biological replicates) experimental wines were produced by the same semi-industrial process, which covered 8 different Chilean valleys. The wine classification made by experts, divided the wines into two major groups (“Varietal” and “Premium”) and four subgroups (two for each major group). All the samples were analyzed according to a robust LC-MS based untargeted work-flow (Arapitsas et al 2018), and the proposed minimum reporting standards for chemical analysis of the Metabolomics Standards Initiative (Sumner et al 2007). The produced big-dataset was based on 7633 features for ESI- mode analysis and 9258 for ESI+ mode. After the quality control of the data, were found 150 tentative markers. The annotation of the markers was achieved by using the internal library, external databases and literature information. Between the Chilean Cabernet Sauvignon quality tentative markers were annotated N-compounds (e.g. peptides), stilbenoids, flavanols, anthocyanins and sulfonated compounds. In conclusion, this study allowed us to find metabolomic pathways and chemical reactions, and therefore propose new hypothesis, which could open new frontiers for the understanding of the Chilean Cabernet Sauvignon quality and terroir effect and provide new tools for the enology of precision in Chile.

DOI:

Publication date: September 24, 2021

Issue: Macrowine 2021

Type: Article

Authors

Vania Sáez,  Álvaro González, Panagiotis Arapitsas. 

Fondazione Edmund Mach.,Doreen Schober. Center for Research, and Innovation, Chile.  Fondazione Edmund Mach, Italy.

Contact the author

Keywords

cabernet sauvignon; quality; metabolomics; stilbenoids; anthocyanins; peptides; terroir

Citation

Related articles…

The limonene-derived mint aroma compounds in red wines. Recent advances on analytical, chemical aspects and sensory aspects

In recent years, the ageing bouquet of red Bordeaux wines has been partially unveiled by a chemical and sensory point of view1–3. Minty and fresh notes were found to play a key role in the definition of this complex concept, moreover the freshness dimension in fine aged red wines plays an important role in typicity judgement by wine professionals

Read More

SAVOIR: A project promoting innovative and effective prophylactic methods in viticulture, as part of the governmental plan to anticipate the withdrawal of plant protection products in France (PARSADA)

Faced with the likely withdrawal of commercial specialities from use in the short to medium term, France has decided to implement an ambitious action plan to anticipate and avoid withdrawal without alternative solutions. The French wine industry (cniv and ifv) has been heavily involved in this action to define priorities. faced with the risk of the withdrawal of multi-site fungicides (folpel, dithianon, copper) coupled with the probable reduction in single-site fungicide solutions, mildew and black rot have been identified as the priority uses.

Read More

Bentonite fining in cold wines: prediction tests, reduced efficiency and possibilities to avoid additional fining treatments

Bentonite fining is widely used to prevent protein haze in white wines. Most wineries use laboratory-scale fining trials to define the appropriate amount of bentonite to be used in the cellar. Those pre-tests need to mimic as much as possible the industrial scale fining procedure to determine the exact amount of bentonite necessary for protein stability. Nevertheless it is frequent that, after fining with the recommended amount of bentonite, wines appear still unstable and need an additional fining treatment. It remains a major challenge to understand why the same wine, fined with the same dosage of the same bentonite, achieves stability in the lab, but not in the cellar.

Read More

Colour, phenolic, and sensory characteristics of commercial monovarietal white wines produced with maceration

White wines produced with skin and seed contact are of great interest in the wine sector. Maceration, whether performed prior to or concurrently with alcoholic fermentation, or even extended beyond its completion, significantly impacts the chromatic, mouthfeel, and aroma characteristics of these wines.

Read More

Potential use of the yeast Starmerella bacillaris as a sustainable biocontrol agent against gray mold disease in viticulture

Pest biocontrol strategies are gaining attention as eco-friendly alternatives to the use of synthetic pesticides, including in viticulture.

Read More