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…

HOLISTIC APPROXIMATION OF THE INFLUENCE OF SACCHAROMYCES STRAINS ON WINE AROMA PRECURSORS

Wine varietal aroma is the result of a mixture of compounds formed or liberated from specific grape-aroma precursors. Their liberation/formation from their specific precursors can occur spontaneously by acid catalyzed rearrangements or hydrolysis or by the action of the yeast enzymatic activities. The influence of yeast during fermentation on the production of these volatile compounds has been widely studied however, the effect of this influence during aging is not fully understood. In order to evaluate these processes several indirect strategies have been used to study aroma precursors although they are not useful to understand the chemistry of the process.
Read More

S. CEREVISIAE AND O. ŒNI BIOFILMS FOR CONTINUOUS ALCOHOLIC AND MALOLACTIC FERMENTATIONS IN WINEMAKING

Biofilms are sessile microbial communities whose lifestyle confers specific properties. They can be defined as a structured community of bacterial cells enclosed in a self-produced polymeric matrix and adherent to a surface and considered as a method of immobilisation. Immobilised microorganisms offer many advantages for industrial processes in the production of alcoholic beverages and specially increasing cell densities for a better management of fermentation rates.

Read More

Rootstock mediated responses of grapevine (Vitis vinifera L.) metabolism and physiology to combined water deficit and salinity stress in Syrah grafts

Water deficit and salinity are increasingly affecting the viticulture and wine industry. These two stresses are intimately related; understanding the physiological and metabolic responses of grapevines to water deficit, salinity and combined stress is critical for developing strategies to mitigate the nega- tive impacts of these stresses on wine grape production. These strategies can include selecting more tolerant grapevine cultivars and graft combinations, improving irrigation management, and using soil amendments to reduce the effects of salinity. For this purpose, understanding the response of grape- vine metabolism to altered water balance and salinity is of pivotal importance.

Read More

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: LEVELS AND PATTERNS OBSERVED IN 2020 WINES FROM THE UNITED STATES WEST COAST

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, often long-lasting and lingering on the palate. In cases of large wildfire events, economic losses for all wine industry actors can be devastating.

Read More

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).

Read More