Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study
2018
Nikolantonaki, Maria | Julien, Perrine | Coelho, Christian | Roullier-Gall, Chloé | Ballester, Jordi | Schmitt-Kopplin, Philippe | Gougeon, Regis | Procédés Alimentaires et Microbiologiques [Dijon] (PAM) ; Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté [COMUE] (UBFC) | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS) | Research Unit Analytical BioGeoChemistry (BGC) ; Helmholtz Zentrum München = German Research Center for Environmental Health (HMGU) | Chair of Analytical Food Chemistry ; Technische Universität Munchen - Technical University Munich - Université Technique de Munich (TUM)
This article (9 p.) is part of the Research Topic "The Chemistry of Wine Ageing"
اظهر المزيد [+] اقل [-]International audience
اظهر المزيد [+] اقل [-]إنجليزي. This paper is a comprehensive study regarding the role of glutathione as a natural antioxidant on white wines aging potential. It includes sensory and ultrahigh resolution mass spectrometry (FTICR-MS) metabolomics of aged chardonnay wines from 2008 to 2009 vintages, made after glutathione spiking at alcoholic fermentation or bottling. The closure effect was also considered. The sensory analysis revealed a clear vintage, closure and glutathione effect on wines oxidative character after several years of bottle aging. Spearman rank correlation was applied to link the sensory analysis and the exact mass information from FT-ICR-MS. FTICR-MS along with multivariate statistical analyses put in evidence that glutathione efficiency against wines sensory oxidative stability is related to wines antioxidant metabolome consisting of N- and S- containing compounds like amino acids, aromatic compounds and peptides. The chemical composition and origin of wines antioxidant metabolome suggests that its management since the very beginning of the vinification process is a key factor to estimate wines aging potential.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Institut national de la recherche agronomique
