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Chen X, Peng M, Wu D, Cai G, Yang H, Lu J. Physicochemical indicators and sensory quality analysis of kiwi wines fermented with different
Saccharomyces cerevisiae. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xuexue Chen
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University Wuxi China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi P. R. China
- School of Biotechnology, Jiangnan University Wuxi P. R. China
| | - Mengdi Peng
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University Wuxi China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi P. R. China
- School of Biotechnology, Jiangnan University Wuxi P. R. China
| | - Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University Wuxi China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi P. R. China
- School of Biotechnology, Jiangnan University Wuxi P. R. China
| | - Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University Wuxi China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi P. R. China
- School of Biotechnology, Jiangnan University Wuxi P. R. China
| | - Hua Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University Wuxi China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi P. R. China
- School of Biotechnology, Jiangnan University Wuxi P. R. China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University Wuxi China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi P. R. China
- School of Biotechnology, Jiangnan University Wuxi P. R. China
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Liao J, Zhang S, Zhang X. Effects of Mixed Adding Crude Extracts of β-Glucosidases from Three Different Non-Saccharomyces Yeast Strains on the Quality of Cabernet Sauvignon Wines. J Fungi (Basel) 2022; 8:jof8070710. [PMID: 35887465 PMCID: PMC9324756 DOI: 10.3390/jof8070710] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/26/2022] [Accepted: 06/27/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of this study was to investigate the effects of crude extracts of β-glucosidase from Issatchenkia terricola SLY-4, Pichia kudriavzevii F2-24 and Metschnikowia pulcherrima HX-13 (termed as SLY-4E, F2-24E and HX-13E) on the flavor complexity and typicality of Cabernet Sauvignon wines. The grape must was fermented using Saccharomyces cerevisiae with single or mixed SLY-4E, F2-24E and HX-13E. The physicochemical characteristics, volatile aroma compounds, total anthocyanins and sensory attributes of the wines were determined. Adding SLY-4E, F2-24E and HX-13E in wines resulted in a decrease in the anthocyanin content, total acids and volatile acids in wines but an increase in the content of terpenes, benzene derivatives, higher alcohols and esters, which may enhance wine sensory qualities and result in loss of wine color. Different adding strategies of β-glucosidase led to a variety of effects on wine aroma. S/H/F-Ew significantly increased the content of benzene derivatives, higher alcohols and long-chain fatty acid esters, which enhanced the fruity and floral flavor of wines. F2-24E significantly increased the content of short- and medium-chain fatty acid esters, acetate esters and carbonyl compounds. The results indicated that the mixed addition of non-Saccharomyces crude extracts and co-fermentation with S. cerevisiae could further improve wine flavor quality.
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3
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López-Rituerto E, Sørensen KM, Savorani F, Engelsen SB, Avenoza A, Peregrina JM, Busto JH. Monitoring of the Rioja red wine production process by 1 H-NMR spectroscopy. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3808-3816. [PMID: 34921687 DOI: 10.1002/jsfa.11729] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 12/14/2021] [Accepted: 12/18/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND As an inherently quantitative and unbiased analytical technique, proton nuclear magnetic resonance (1 H-NMR) provides an excellent method to monitor the quality of food and beverages, and a sensitive and informative tool to study the winemaking process. RESULTS By using NMR, it is possible to monitor quantitative changes in wine metabolites (amino acids, organic acids and some phenolic compounds) during the winemaking process, including wine ageing. This study shows an increase in the concentration of the phenols at the beginning of alcoholic fermentation, as well as a stabilization and slight increase in gallic acid and a slight decrease in resveratrol during the oak barrel ageing step. CONCLUSION This study demonstrates the potential of NMR as a process analytical technology (PAT) tool in the wine industry, by monitoring amino acids, organic acids and three polyphenols - gallic acid, catechin and resveratrol - during the winemaking process. This study of the time course evolution of wine has been conducted in a commercial winery rather than an experimental laboratory, demonstrating the capacity of this technique in commercial winemaking production. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Eva López-Rituerto
- Consejería de Agricultura, Ganadería, Mundo Rural, Territorio y Población de La Rioja, Dirección General de Agricultura y Ganadería, Servicio de Investigación Agraria y Sanidad Vegetal, Estación Enológica de Haro, Haro, Spain
| | - Klavs M Sørensen
- Chemometrics and Analytical Technology, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Francesco Savorani
- Department of Applied Science and Technology (DISAT), Polytechnic University of Turin, Turin (TO), Italy
| | - Søren B Engelsen
- Chemometrics and Analytical Technology, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Alberto Avenoza
- Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain
| | - Jesús M Peregrina
- Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain
| | - Jesús H Busto
- Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain
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4
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Jiang B, Wu L, Wang Q, Yang L, Zheng J, Zhou S, He C, Jiao W, Xu B, Liu K. The microbial communities in
Zaopeis
, free amino acids in raw liquor, and their correlations for
Wuliangye‐flavor
raw liquor production. Food Sci Nutr 2022; 10:2681-2693. [PMID: 35959276 PMCID: PMC9361440 DOI: 10.1002/fsn3.2872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 03/05/2022] [Accepted: 03/23/2022] [Indexed: 11/09/2022] Open
Abstract
Wuliangye‐flavor liquor (WLFL), a specific Chinese traditional liquor, one of the major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Free amino acids (FAAs), as major health factors, are considered to be primarily derive from the hydrolysis of protein from the Zaopeis (ZPs) by microbial populations during fermentation. Here, we investigated the changes of microbial communities in ZPs and FAAs in raw liquor (RL) directly related ZPs from different ages of WLFL fermentation pits by phospholipid fatty acid fingerprint (PLFA) and high performance liquid chromatography method. Results indicated that the total PLFAs of 20‐ and 50‐year ZPs were significantly higher (p < .05) than 1‐ and 5‐year ZPs. Gram‐positive bacteria (G+), anaerobic bacteria, and fungi were dominant in the ZPs. Furthermore, the total of FAAs content was highly increased (p < .05) in RLs of aged fermentation pit (20‐ and 50‐year, 24.86–30.23 mg/g, 28.73–37.15 mg/g) compared with young (1‐ and 5‐year, 20.97–26.46 mg/g, 17.83–28.70 mg/g), while, the different ages of RLs could be distinguished according to 9 biomarkers of FAAs (Variable importance in projection, VIP >1; p < .05), including tyrosine, aspartic acid, leucine, glutamic acid, citrulline, alanine, proline, glycine, and valine. Particularly, the biomarkers of FAAs were positively correlated with gram‐negative bacteria (G−) and fungi, but negatively correlated with G+. This is the first report to uncover the microbial communities in zaopeis, free amino acids in RL, and their correlations for Wuliangye‐flavor raw liquor production.
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Affiliation(s)
- Bin Jiang
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China
| | - Li Wu
- Leshan Food and Drug Inspection Center Leshan China
| | - Qi Wang
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China
| | - Liran Yang
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China
| | - Jia Zheng
- Flavor Innovation Center Technology Research Center, Wuliangye Yibin Co., Ltd. Yibin China
| | - Shulai Zhou
- Department of Pharmacy Leshan Vocational and Technical College Leshan China
| | - Cuirong He
- Sichuan Research Institute of Alcoholic Drinks Chengdu China
| | - Wenwen Jiao
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China
| | - Bin Xu
- Luzhou Greenland Wine Co., Ltd. Luzhou China
| | - Kunyi Liu
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China
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5
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Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies. Food Res Int 2021; 140:109876. [DOI: 10.1016/j.foodres.2020.109876] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 10/22/2020] [Accepted: 11/03/2020] [Indexed: 01/13/2023]
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6
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Xia Y, Liu Y, Zhao Y, Wang J, Shuang Q. Nitrogen metabolism of branched‐chain alcohols acetates in jujube wine assessed by
13
C‐labeling. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14741] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yanan Xia
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Yaqiong Liu
- College of Food Science and Technology Agricultural University of Hebei Baoding China
| | - Yun Zhao
- Department of Food and Bioengineering Handan Polytechnic College Handan China
| | - Jie Wang
- College of Food Science and Technology Agricultural University of Hebei Baoding China
| | - Quan Shuang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
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7
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Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine. Food Chem 2020; 329:127086. [PMID: 32516706 DOI: 10.1016/j.foodchem.2020.127086] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 05/15/2020] [Accepted: 05/15/2020] [Indexed: 01/23/2023]
Abstract
Principal component analysis (PCA) and partial least squares (PLS) regression were applied to investigate the effect of glutathione-enriched inactive dry yeast (g-IDY) on the amino acids and volatile components of kiwi wine. Results indicated that the addition of g-IDY had positive effect on most amino acids of kiwi wine, especially glutamine and glycine. In case of pure juice fermentation, the concentrations of ethyl decanoate, 2-methylbutyric acid, trans-2-nonenal and hexyl butyrate had notably positive correlation with the addition of g-IDY. PLS regression indicated that the amino acids were highly interrelated to the volatile compositions, and glycine had the strongest positive impact on the concentrations of esters and total volatile components. This might explain the similar effect of g-IDY on the amino acids and volatile components of kiwi wine. Besides, PLS regression showed that E-nose was a good method to predict volatile compositions of kiwi wine, especially esters.
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8
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Diamantidou D, Zotou A, Theodoridis G. Wine and grape marc spirits metabolomics. Metabolomics 2018; 14:159. [PMID: 30830493 DOI: 10.1007/s11306-018-1458-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Accepted: 12/04/2018] [Indexed: 12/30/2022]
Abstract
INTRODUCTION Mass spectrometry (MS)-based and nuclear magnetic resonance (NMR) spectroscopic analyses play a key role in the field of metabolomics due to their important advantages. The use of metabolomics in wine and grape marc spirits allows a more holistic perspective in monitoring and gaining information on the making processes and thus it can assist on the improvement of their quality. OBJECTIVES This review surveys the latest metabolomics approaches for wine and grape marc spirits with a focus on the description of MS-based and NMR spectroscopic analytical techniques. METHODS We reviewed the literature to identify metabolomic studies of wine and grape marc spirits that were published until the end of 2017, with the key term combinations of 'metabolomics', 'wine' and 'grape marc spirits'. Through the reference lists from these studies, additional articles were identified. RESULTS The results of this review showed that the application of different metabolomics approaches has significantly increased the knowledge of wine metabolome and grape marc spirits; however there is not yet a single analytical platform that can completely separate, detect and identify all metabolites in one analysis. CONCLUSIONS The authentication and quality control of wines and grape marc spirits has to be taken with caution, since the product's chemical composition could be affected by many factors. Despite intrinsic limitations, NMR spectroscopy and MS based strategies remain the key analytical methods in metabolomics studies. Authenticity, traceability and health issues related to their consumption are the major research initiatives in wine and grape marc spirits metabolomics analysis.
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Affiliation(s)
- Dimitra Diamantidou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Anastasia Zotou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Georgios Theodoridis
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece.
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Liu PT, Yu KJ, Li YT, Duan CQ, Yan GL. The content of linoleic acid in grape must influences the aromatic effect of branched-chain amino acids addition on red wine. Food Res Int 2018; 114:214-222. [DOI: 10.1016/j.foodres.2018.08.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 07/26/2018] [Accepted: 08/03/2018] [Indexed: 11/28/2022]
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10
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Wang X, Ma M, Liu ZL, Xiang Q, Li X, Liu N, Zhang X. GRE2 from Scheffersomyces stipitis as an aldehyde reductase contributes tolerance to aldehyde inhibitors derived from lignocellulosic biomass. Appl Microbiol Biotechnol 2016; 100:6671-6682. [DOI: 10.1007/s00253-016-7445-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2015] [Revised: 02/23/2016] [Accepted: 03/04/2016] [Indexed: 11/30/2022]
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12
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García-Álvarez L, Busto JH, Peregrina JM, Santibáñez S, Portillo A, Avenoza A, Oteo JA. Nuclear Magnetic Resonance (NMR) as a tool for the study of the metabolism of Rickettsia slovaca. Microbes Infect 2015; 17:850-5. [PMID: 26428858 DOI: 10.1016/j.micinf.2015.09.022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2015] [Revised: 09/09/2015] [Accepted: 09/18/2015] [Indexed: 11/17/2022]
Abstract
Rickettsial infections are caused by intracellular bacteria. They do not grow in standard culture media so there are limitations in routine practice to study their metabolism. Nuclear Magnetic Resonance (NMR) spectroscopy is used for identification of metabolites in biological samples. Vero cells infected with Rickettsia slovaca as well as uninfected cells were monitored by (1)H NMR showing the presence of ethanol and lactic acid. As no differences were observed, labeled compounds were added into cultures. When D-[1-13C]glucose was monitored by (13)C NMR no differences among infected and uninfected cells were observed in metabolic profiles. Glucose was transformed into ethanol in all cultures. Monitored experiments carried out with [2-13C]glycine showed differences between infected and uninfected cell cultures spectra. Glycine was partially transformed into serine, but the amount of the serine formed was larger in those infected. Moreover, L-[2-13C]leucine, L-[1-13C]isoleucine and L-[15N]tyrosine were evaluated. No differences among infected and uninfected cells were observed in the metabolic profiles when tyrosine and leucine were monitored. The amino acid L-[1-13C]isoleucine exhibited different metabolism in presence of the R. slovaca, showing a promising behavior as biomarker. In this work we focused on finding one or more compounds that could be metabolized specifically by R. slovaca and could be used as an indicator of its activity.
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Affiliation(s)
- Lara García-Álvarez
- Infectious Diseases Department, Hospital San Pedro-Center for Biomedical Research of La Rioja (CIBIR), Piqueras Street 98, 26006, Logroño, La Rioja, Spain
| | - Jesús H Busto
- Departamento de Química, Universidad de La Rioja, Centro de Investigación en Síntesis Química, UA-CSIC, Madre de Dios Street 53, 26006, Logroño, La Rioja, Spain
| | - Jesús M Peregrina
- Departamento de Química, Universidad de La Rioja, Centro de Investigación en Síntesis Química, UA-CSIC, Madre de Dios Street 53, 26006, Logroño, La Rioja, Spain
| | - Sonia Santibáñez
- Infectious Diseases Department, Hospital San Pedro-Center for Biomedical Research of La Rioja (CIBIR), Piqueras Street 98, 26006, Logroño, La Rioja, Spain
| | - Aránzazu Portillo
- Infectious Diseases Department, Hospital San Pedro-Center for Biomedical Research of La Rioja (CIBIR), Piqueras Street 98, 26006, Logroño, La Rioja, Spain
| | - Alberto Avenoza
- Departamento de Química, Universidad de La Rioja, Centro de Investigación en Síntesis Química, UA-CSIC, Madre de Dios Street 53, 26006, Logroño, La Rioja, Spain
| | - José A Oteo
- Infectious Diseases Department, Hospital San Pedro-Center for Biomedical Research of La Rioja (CIBIR), Piqueras Street 98, 26006, Logroño, La Rioja, Spain.
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13
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Burin VM, Gomes TM, Caliari V, Rosier JP, Bordignon Luiz MT. Establishment of influence the nitrogen content in musts and volatile profile of white wines associated to chemometric tools. Microchem J 2015. [DOI: 10.1016/j.microc.2015.03.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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14
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Proton Nuclear Magnetic Resonance Spectroscopy as a Technique for Gentamicin Drug Susceptibility Studies with Escherichia coli ATCC 25922. J Clin Microbiol 2015; 53:2433-8. [PMID: 25972417 DOI: 10.1128/jcm.00604-15] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2015] [Accepted: 05/06/2015] [Indexed: 01/15/2023] Open
Abstract
Antimicrobial drug susceptibility tests involving multiple time-consuming steps are still used as reference methods. Today, there is a need for the development of new automated instruments that can provide faster results and reduce operating time, reagent costs, and labor requirements. Nuclear magnetic resonance (NMR) spectroscopy meets those requirements. The metabolism and antimicrobial susceptibility of Escherichia coli ATCC 25922 in the presence of gentamicin have been analyzed using NMR and compared with a reference method. Direct incubation of the bacteria (with and without gentamicin) into the NMR tube has also been performed, and differences in the NMR spectra were obtained. The MIC, determined by the reference method found in this study, would correspond with the termination of the bacterial metabolism observed with NMR. Experiments carried out directly into the NMR tube enabled the development of antimicrobial drug susceptibility tests to assess the effectiveness of the antibiotic. NMR is an objective and reproducible method for showing the effects of a drug on the subject bacterium and can emerge as an excellent tool for studying bacterial activity in the presence of different antibiotic concentrations.
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Fotakis C, Kokkotou K, Zoumpoulakis P, Zervou M. NMR metabolite fingerprinting in grape derived products: An overview. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.032] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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16
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López-Rituerto E, Avenoza A, Busto JH, Peregrina JM. NMR study of histidine metabolism during alcoholic and malolactic fermentations of wine and their influence on histamine production. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9464-9469. [PMID: 24053312 DOI: 10.1021/jf402489g] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The metabolic pathways of amino acids play a crucial role in the organoleptic and hygienic quality in wines. In particular, histidine is one of the most studied amino acids of wines due to histamine toxicity in humans, a biogenic amine derived from histidine by enzymatic decarboxylation. The development of new tools to increase knowledge on metabolism that produces histamine in wine is critical. This study investigated by using nuclear magnetic resonance (NMR) spectroscopy the transformation of histidine into histaminol and histamine during alcoholic and malolactic fermentations. The transformations of histidine into histaminol during alcoholic fermentation and into histamine during malolactic fermentation were observed. This paper highlights the importance of selecting lactic acid bacteria for malolactic fermentation to avoid the production of biogenic amines such as histamine.
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Affiliation(s)
- Eva López-Rituerto
- Departamento de Quı́mica, Centro de Investigación en Sı́ntesis Quı́mica (CISQ), Universidad de La Rioja , E-26006 Logroño, Spain
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Hong YS. NMR-based metabolomics in wine science. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2011; 49 Suppl 1:S13-S21. [PMID: 22290704 DOI: 10.1002/mrc.2832] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
As metabolomics is becoming an emerging field of 'omics' research, NMR serves as one of the major analytical approaches of the decade in metabolomic study, producing information-rich, highly reliable and reproducible data set in non-targeted or global and multivariate statistical analysis. Recently, NMR is successfully being used to characterize wine and find an association of wine metabolite with environmental and fermentative factors in vineyard and making wine. This review describes important analytical features and recent applications in/of NMR-based metabolomics in wine science.
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Affiliation(s)
- Young-Shick Hong
- Laboratoire d'Oenology et Chimie Appliquée, URVVC, UFR Sciences Exactes et Naturelles, Reims, France.
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Hong YS, Cilindre C, Liger-Belair G, Jeandet P, Hertkorn N, Schmitt-Kopplin P. Metabolic influence of Botrytis cinerea infection in champagne base wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:7237-45. [PMID: 21604814 DOI: 10.1021/jf200664t] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Botrytis cinerea infection of grape berries leads to changes in the chemical composition of grape and the corresponding wine and, thus, affects wine quality. The metabolic effect of Botrytis infection in Champagne base wine was investigated through a (1)H NMR-based metabolomic approach. Isoleucine, leucine, threonine, valine, arginine, proline, glutamine, γ-aminobutyric acid (GABA), succinate, malate, citrate, tartarate, fructose, glucose, oligosaccharides, amino acid derivatives, 2,3-butanediol, acetate, glycerol, tyrosine, 2-phenylethanol, trigonelline, and phenylpropanoids in a grape must and wine were identified by (1)H NMR spectroscopy and contributed to metabolic differentiations between healthy and botrytized wines by using multivariate statistical analysis such as principal component analysis (PCA). Lowered levels of glycerol, 2,3-butanediol, succinate, tyrosine, valine derivative, and phenylpropanoids but higher levels of oligosaccharides in the botrytized wines were main discriminant metabolites, demonstrating that Botrytis infection of grape caused the fermentative retardation during alcoholic fermentation because the main metabolites responsible for the differentiation are fermentative products. Moreover, higher levels of several oligosaccharides in the botrytized wines also indicated the less fermentative behavior of yeast in the botrytized wines. This study highlights a metabolomic approach for better understanding of the comprehensive metabolic influences of Botrytis infection of grape berries in Champagne wines.
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Affiliation(s)
- Young-Shick Hong
- Laboratoire d'Oenologie et Chimie Appliquée, Université de Reims , Reims Cedex 2, France
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