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…

Strategies for sample preparation and data handling in GC-MS wine applications

It is often said that wine is a complex matrix and the chemical analysis of wine with the thousands of compounds detected and often measured is proof. New technologies can assist not only in separating and identifying wine compounds, but also in providing information about the sample as a whole. Information-rich techniques can offer a fingerprint of a sample (untargeted analysis), a comprehensive view of its chemical composition. Applying statistical analysis directly to the raw data can significantly reduce the number of compounds to be identified to the ones relevant to a particular scientific question. More data can equal more information, but also more noise for the subsequent statistical handling.

Generation of functional chitosan derivatives to better understanding the antiseptic effect on Brettanomyces bruxellensis in wine

The addition of fungal chitosan in wine is allowed since 2009 to release some spoilage microorganisms such as Brettanomyces bruxellensis (OIV/OENO 338A/2009; EC 53/2011). This yeast is able to produce volatil phenols and is responsible of organoleptic deviations compromising quality and typicality of red wines [1]. Despite the fact that fungal chitosan is highly renewable, no toxic and non-allergenic, its use remains marginal because this treatment is relatively recent (compare to sulphites treatment) and information are contradictory between different studies described in literature. For all these reasons,

Influence of soil characteristics on vine growth, plant nutrient levels and juice properties: a multi-year analysis

Soil physical and chemical properties affect vine nutrition, as indicated by leaf and petiole nutrient content, in a way that may directly impact wine properties.

Towards the understanding of wine distillation in the production of brandy de Jerez. Chemical and sensory characterization of two distillation methods: continuous and batch distillation

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

Phenolic composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Grape and wine phenolic compounds have been shown to be highly related to both wine quality (color, flavor, and taste) and health-promoting properties (antioxidant and cardioprotective, among others). The aim of this work was to evaluate and compare the phenolic contents of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain vintage 2022. In addition, the phenolic profiles of the Portuguese wines from three vintages (2020, 2021, 2022) was compared.