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Tachtalidou S, Spyros A, Sok N, Heinzmann SS, Denat F, Schmitt-Kopplin P, Gougeon RD, Nikolantonaki M. 1H NMR based sulfonation reaction kinetics of wine relevant thiols in comparison with known carbonyls. Food Chem 2024; 449:138944. [PMID: 38613993 DOI: 10.1016/j.foodchem.2024.138944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 02/12/2024] [Accepted: 03/02/2024] [Indexed: 04/15/2024]
Abstract
Sulfite addition is a common tool for ensuring wines' oxidative stability via the activity of its free and weakly bound molecular fraction. As a nucleophile, bisulfite forms covalent adducts with wine's most relevant electrophiles, such as carbonyls, polyphenols, and thiols. The equilibrium in these reactions is often represented as dissociation rather than formation. Recent studies from our laboratory demonstrate, first, the acetaldehyde sulfonate dissociation, and second, the chemical stability of cysteine and epicatechin sulfonates under wine aging conditions. Thus, the objective of this study was to monitor by 1H NMR the binding specificity of known carbonyl-derived SO2 binders (acetaldehyde and pyruvic acid) in the presence of S-containing compounds (cysteine and glutathione). We report that during simulated wine aging, the sulfur dioxide that is rapidly bound to carbonyl compounds will be released and will bind to cysteine and glutathione, demonstrating the long-term sulfur dioxide binding potential of S-containing compounds. These results are meant to serve as a complement to existing literature reviews focused on molecular markers related to wines' oxidative stability and emphasize once more the importance of S-containing compounds in wine aging chemical mechanisms.
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Affiliation(s)
- Sofia Tachtalidou
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, Institut Universitaire de la Vigne et du Vin - Jules Guyot, 21000 Dijon, France
| | - Apostolos Spyros
- NMR Laboratory, Department of Chemistry, University of Crete, P.O. Box 2208, Voutes Campus, 71003 Heraklion, Crete, Greece
| | - Nicolas Sok
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, Institut Universitaire de la Vigne et du Vin - Jules Guyot, 21000 Dijon, France
| | - Silke S Heinzmann
- Research Unit Analytical BioGeoChemistry, Helmholtz Munich, Ingolstädter Landstraße 1, 85764, Neuherberg, Germany
| | - Franck Denat
- Institut de Chimie Moléculaire de l'Université de Bourgogne, UMR 6302, CNRS, Université Bourgogne Franche-Comté, 21078 Dijon, France
| | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry, Helmholtz Munich, Ingolstädter Landstraße 1, 85764, Neuherberg, Germany; Analytical Food Chemistry, Technical University Munich, TUM, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
| | - Régis D Gougeon
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, Institut Universitaire de la Vigne et du Vin - Jules Guyot, 21000 Dijon, France
| | - Maria Nikolantonaki
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, Institut Universitaire de la Vigne et du Vin - Jules Guyot, 21000 Dijon, France.
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Zhang Y, Jiang L, Zhang F, Yuan D, Yi L, Min Z. Effect of SO 2, glutathione, and glutathione-rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine. J Food Sci 2024; 89:2814-2826. [PMID: 38551189 DOI: 10.1111/1750-3841.17062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 02/24/2024] [Accepted: 03/19/2024] [Indexed: 05/19/2024]
Abstract
Conventional methods for inhibiting browning in wine are not suitable for cili (Roxburgh rose) wine, which is naturally rich in ascorbic acid and subject to restrictions on SO2 addition. In this study, the capacity of various additives to suppress the browning of cili wine caused by ascorbic acid degradation was investigated. SO2, pure reduced glutathione (GSH), regular inactive dry yeast (IDY), and IDY with various levels of glutathione enrichment (g-IDY) were separately introduced into cili wine following the completion of alcoholic fermentation. Over a period of 12 months, the color parameters, levels of ascorbic acid, phenolic compounds, antioxidant activity, and GSH content of the aged cili wine were analyzed. Among the investigated additives, g-IDY exhibited the strongest inhibitory effect on browning. Moreover, adding 800 mg L-1 g-IDY increased the total reducing power and residual GSH content by factors of 1.52 and 2.44, respectively, with respect to those of the SO2-treated cili wine, thus enhancing its antioxidant capacity. Using ultra-performance liquid chromatography-tandem mass spectrometry analysis, a total of 22 monomeric phenolic compounds were identified. After g-IDY treatment, the contents of 15 easily oxidizable o-diphenols decreased, preventing the depletion of ascorbic acid as an antioxidant. As a result, the levels of ascorbic acid and total phenolics were 1.5-fold and 1.17-fold higher than those in the SO2-treated wine, respectively. This study demonstrates that g-IDY provides a new approach to preventing the browning of wine caused by ascorbic acid degradation. PRACTICAL APPLICATION: Cili wine, characterized by its high ascorbic acid content, can decelerate cellular senescence and bolster immune function, which has contributed to its popularity. Ascorbic acid, a potent antioxidant, can be spiked into white wines to significantly enhance their antioxidative properties. Nevertheless, the high ascorbic acid content in cili wine renders it susceptible to oxidation under both aerobic and anaerobic conditions, which alters the wine's hue from golden to dark brown, thus diminishing its commercial value. Overcoming this browning associated with ascorbic acid degradation is therefore of considerable importance and could facilitate the advancement of the cili industry.
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Affiliation(s)
- Yang Zhang
- Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou, China
| | - Lu Jiang
- Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou, China
| | - Fangfang Zhang
- Industrial Microbiology and Brewing Technology Center, Angel Yeast Co. Ltd., Yichang, Hubei, China
- College of Enology, Northwest A&F University, Xianyang, Shaanxi, China
| | - Dezhi Yuan
- Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou, China
| | - Lei Yi
- Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou, China
| | - Zhuo Min
- Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou, China
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Sousa Silva M, Soeiro M, Cordeiro C. From the grapevine to the glass: A wine metabolomics tale by FT-ICR-MS. JOURNAL OF MASS SPECTROMETRY : JMS 2024; 59:e5019. [PMID: 38605464 DOI: 10.1002/jms.5019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Accepted: 02/29/2024] [Indexed: 04/13/2024]
Abstract
Wine is one of the most consumed beverages around the world. Its unique characteristics arise from numerous processes, from the selection of grapevine varieties and grapes, the effect of the terroir and geographical origin, through the biochemical process of fermentation by microorganisms, until its aging. All molecules found in wine define its chemical fingerprint and can be used to tell the story of its origin, production, authenticity and quality. Wine's chemical composition can be characterized using an untargeted metabolomics approach based on extreme resolution mass spectrometry. Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) is currently the most powerful analytical technique to analyse such complex sample, providing the most comprehensive analysis of the chemical fingerprint of wine.
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Affiliation(s)
- Marta Sousa Silva
- FT-ICR and Structural Mass Spectrometry Laboratory, Biosystems and Integrative Sciences Institute (BioISI), Faculdade de Ciências, Universidade de Lisboa, Lisbon, Portugal
| | - Mónica Soeiro
- FT-ICR and Structural Mass Spectrometry Laboratory, Biosystems and Integrative Sciences Institute (BioISI), Faculdade de Ciências, Universidade de Lisboa, Lisbon, Portugal
| | - Carlos Cordeiro
- FT-ICR and Structural Mass Spectrometry Laboratory, Biosystems and Integrative Sciences Institute (BioISI), Faculdade de Ciências, Universidade de Lisboa, Lisbon, Portugal
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Hassan A, Hamid FS, Pariatamby A, Ossai IC, Ahmed A, Barasarathi J, Auta HS. Influence of bioaugmented fungi on tolerance, growth and phytoremediation ability of Prosopis juliflora Sw. DC in heavy metal-polluted landfill soil. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:28671-28694. [PMID: 38561536 DOI: 10.1007/s11356-024-33018-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Accepted: 03/16/2024] [Indexed: 04/04/2024]
Abstract
The research aimed to determine the influence of endophytic fungi on tolerance, growth and phytoremediation ability of Prosopis juliflora in heavy metal-polluted landfill soil. A consortium of 13 fungal isolates as well as Prosopis juliflora Sw. DC was used to decontaminate heavy metal-polluted landfill soil. Enhanced plant growth (biomass and root and shoot lengths) and production of carotenoids, chlorophyll and amino acids L-phenylalanine and L-leucine that are known to enhance growth were found in the treated P. juliflora. Better accumulations of heavy metals were observed in fungi-treated P. juliflora over the untreated one. An upregulated activity of peroxidase, catalase and ascorbate peroxidase was recorded in fungi-treated P. juliflora. Additionally, other metabolites, such as glutathione, 3,5,7,2',5'-pentahydroxyflavone, 5,2'-dihydroxyflavone and 5,7,2',3'-tetrahydroxyflavone, and small peptides, which include Lys Gln Ile, Ser Arg Ala, Asp Arg Gly, Arg Ser Ser, His His Arg, Arg Thr Glu, Thr Arg Asp and Ser Pro Arg, were also detected. These provide defence supports to P. juliflora against toxic metals. Inoculating the plant with the fungi improved its growth, metal accumulation as well as tolerance against heavy metal toxicity. Such a combination can be used as an effective strategy for the bioremediation of metal-polluted soil.
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Affiliation(s)
- Auwalu Hassan
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia.
- Center for Research in Waste Management, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia.
- Department of Biological Sciences, Faculty of Science, Federal University of Kashere, Kashere, Gombe State, Nigeria.
| | - Fauziah Shahul Hamid
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
- Center for Research in Waste Management, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Agamuthu Pariatamby
- Jeffrey Sachs Center On Sustainable Development, Sunway University, Sunway, Malaysia
| | - Innocent Chukwunonso Ossai
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
- Center for Research in Waste Management, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Aziz Ahmed
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
- Center for Research in Waste Management, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
- Faculty of Marine Sciences, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Balochistan, Pakistan
| | - Jayanthi Barasarathi
- Faculty of Health and Life Sciences (FHLS), INTI International University, Pesiaran Perdana BBN, Nilai, Negeri Sambilan, Malaysia
| | - Helen Shnada Auta
- Department of Microbiology, Federal University of Technology, Minna, Niger State, Nigeria
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Wu G, Hou Q, Zhan M, Zhang H, Lv X, Xu Y. Metabolome regulation and restoration mechanism of different varieties of rice (Oryza sativa L.) after lindane stress. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 913:169839. [PMID: 38184248 DOI: 10.1016/j.scitotenv.2023.169839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 12/12/2023] [Accepted: 12/30/2023] [Indexed: 01/08/2024]
Abstract
There is a lack of studies on the ability of plants to metabolize chlorinated organic pollutants (COPs) and the dynamic expression changes of metabolic molecules during degradation. In this study, hybrid rice Chunyou 927 (CY) and Zhongzheyou 8 (ZZY), traditional rice subsp. Indica Baohan 1 (BH) and Xiangzaoxian 45 (XZX), and subsp. Japonica Yangjing 687 (YJ) and Longjing 31 (LJ) were stressed by a typical COPs of lindane and then transferred to a lindane-free culture to incubate for 9 days. The cumulative concentrations in the roots of BH, XZX, CY, ZZY, YJ and LJ were 71.46, 65.42, 82.06, 80.11, 47.59 and 56.10 mg·kg-1, respectively. And the degradation ratios on day 9 were 87.89 %, 86.92 %, 94.63 %, 95.49 %, 72.04 % and 82.79 %, respectively. On the 0 day after the release of lindane stress, the accumulated lindane inhibited the normal physiological activities of rice by affecting lipid metabolism in subsp. Indica BH, amino acid metabolism and synthesis and nucleotide metabolism in hybrid CY. Carbohydrate metabolism of subsp. Japonica YJ also was inhibited, but with low accumulation of lindane, YJ regulated amino acid metabolism to resist stress. With the degradation of lindane in rice, the amino acid metabolism of BH and CY, which had high degradation ratios on day 9, was activated to compound biomolecules required for the organism to recover from the damage. Amino acid metabolism and carbohydrate metabolism were disturbed and inhibited mainly in YJ with low degradation ratios. This study provides the difference of the metabolic capacity of the metabolic capacity of different rice varieties to lindane, and changes at the molecular level and metabolic response mechanism of rice during the metabolism of lindane.
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Affiliation(s)
- Guangqi Wu
- College of Environmental Sciences and Engineering, Qingdao University, Qingdao 266071, China
| | - Qian Hou
- College of Environmental Sciences and Engineering, Qingdao University, Qingdao 266071, China
| | - Mengqi Zhan
- College of Environmental Sciences and Engineering, Qingdao University, Qingdao 266071, China
| | - Haoyu Zhang
- College of Environmental Sciences and Engineering, Qingdao University, Qingdao 266071, China
| | - Xiaofei Lv
- Department of Environmental Engineering, China Jiliang University, Hangzhou 310018, China
| | - Yan Xu
- College of Environmental Sciences and Engineering, Qingdao University, Qingdao 266071, China.
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De Iseppi A, Curioni A, Marangon M, Invincibile D, Slaghenaufi D, Ugliano M. Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1969-1977. [PMID: 37130162 DOI: 10.1021/acs.jafc.3c00567] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Yeast derivatives are used in winemaking for a variety of purposes, including the protection of wines from oxidation. In this work, by the application of an autoclave extraction method, different fractions were obtained from red wine lees and a lab-grown culture of the same yeast strain. Each extract was characterized for their protein, polysaccharide, glutathione, thiol, and polyphenol contents. The antioxidant activity was tested by adding each extract in a model wine enriched with catechin and saturated with oxygen. The presence of both wine lees and lab-grown yeast extracts delayed oxygen consumption when compared to the untreated control. This delay was confirmed by the development of a yellow color, which was lower in 5 out of 6 of the samples added with yeast/lees extracts. The electrochemical behavior of the samples also showed a greater resistance to oxidation, thus suggesting a protective role of the wine lees extracts against wine oxidative phenomena.
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Affiliation(s)
- A De Iseppi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Padua, Italy
| | - A Curioni
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Padua, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile, 14-31015 Conegliano, Treviso, Italy
| | - M Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Padua, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile, 14-31015 Conegliano, Treviso, Italy
| | - D Invincibile
- Department of Biotechnology, University of Verona, Via della Pieve 70, 37129 San Pietro in Cariano, Verona, Italy
| | - D Slaghenaufi
- Department of Biotechnology, University of Verona, Via della Pieve 70, 37129 San Pietro in Cariano, Verona, Italy
| | - M Ugliano
- Department of Biotechnology, University of Verona, Via della Pieve 70, 37129 San Pietro in Cariano, Verona, Italy
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Marques C, Dinis LT, Santos MJ, Mota J, Vilela A. Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products-Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects. Foods 2023; 12:4277. [PMID: 38231704 DOI: 10.3390/foods12234277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/22/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Health-promoting compounds in wine and wine-related products are important due to their potential benefits to human health. Through an extensive literature review, this study explores the presence of these compounds in wine and wine-related products, examining their relationship with terroir and their impact on the aromatic and flavor properties that are perceived orally: sunlight exposure, rainfall patterns, and soil composition impact grapevines' synthesis and accumulation of health-promoting compounds. Enzymes, pH, and the oral microbiome are crucial in sensory evaluation and perception of health promotion. Moreover, their analysis of health-promoting compounds in wine and wine-related products relies on considerations such as the specific target compound, selectivity, sensitivity, and the complexity of the matrix.
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Affiliation(s)
- Catarina Marques
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Lia-Tânia Dinis
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Maria João Santos
- University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - João Mota
- University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Alice Vilela
- Chemistry Research Centre (CQ-VR), Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
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Lebleux M, Alexandre H, Romanet R, Ballester J, David-Vaizant V, Adrian M, Tourdot-Maréchal R, Rouiller-Gall C. Must protection, sulfites versus bioprotection: A metabolomic study. Food Res Int 2023; 173:113383. [PMID: 37803722 DOI: 10.1016/j.foodres.2023.113383] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
The reduction of chemical inputs in wine has become one of the main challenges of the wine industry. One of the alternatives to sulfites developed is bioprotection, which consists in using non-Saccharomyces strains to prevent microbial deviation. However, the impact of substituting sulfites by bioprotection on the final wine remains poorly studied. For the first time, we characterized this impact on Chardonnay wine through an integrative approach. Interestingly, physico-chemical analysis did not reveal any difference between both treatments regarding classical oenological parameters. Nevertheless, bioprotection did not seem to provide as much protection against oxidation as sulfites, as observed through phenolic compound analysis. At a deeper level, untargeted metabolomic analyses revealed substantial changes in wine composition according to must treatment. In particular, the specific footprint of each treatment revealed an impact on nitrogen-containing compounds. This observation could be related to modifications in S. cerevisiae metabolism, in particular amino acid biosynthesis and tryptophan metabolism pathways. Thus, the type of must treatment seemed to impact metabolic fluxes of yeast differently, leading to the production of different compounds. For example, we observed glutathione and melatonin, compounds with antioxidant properties, which were enhanced with sulfites, but not with bioprotection. However, despite substantial modifications in wines regarding their chemical composition, the change in must treatment did not seem to impact the sensory profile of wine. This integrative approach has provided relevant new insights on the impact of sulfite substitution by bioprotection on Chardonnay wines.
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Affiliation(s)
- Manon Lebleux
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Hervé Alexandre
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Rémy Romanet
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Jordi Ballester
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Vanessa David-Vaizant
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Marielle Adrian
- Agroécologie, Institut Agro Dijon, CNRS, INRAE, Univ. Bourgogne, Univ. Bourgogne Franche-Comté, Dijon, France.
| | - Raphaëlle Tourdot-Maréchal
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Chloé Rouiller-Gall
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
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Lee SB. Quality Characteristics and Antioxidant Activities of Six Types of Korean White Wine. Foods 2023; 12:3246. [PMID: 37685179 PMCID: PMC10486741 DOI: 10.3390/foods12173246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The cultivation of European grape cultivars suitable for winemaking in Korea presents challenges due to factors such as climate, soil conditions, precipitation, and sunlight. Consequently, Korea has traditionally resorted to adding sugar to its wine production to counteract the low sugar content in Korean grapes, yielding lower-quality wines. However, recent success in the cultivation of five European grape cultivars and the development of the domestic grape cultivar Cheongsoo have increased the possibility of achieving high-quality Korean wines. This study aimed to explore the potential of European grape cultivars and Cheongsoo as wine grapes in Korea. This study also conducted sensory evaluation and analyzed the physicochemical properties of the grapes and wines, including antioxidant capacity and color. Despite originating from the same vineyard, the composition of grapes and wines, including volatile aromatic compounds, significantly differed among the grape cultivars. In particular, Vidal wine exhibited superior antioxidant capacity compared with other wines. Moreover, Cheongsoo wine showed higher levels of essential volatile aromatic compounds, such as monoterpenes, than other wines. Sensory evaluation of these two wines also revealed excellent results. In conclusion, these findings hold promise for enhancing the diversity of Korean white wine and fostering growth in the wine industry.
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Affiliation(s)
- Sae-Byuk Lee
- School of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu 41566, Republic of Korea; ; Tel.: +82-53-950-7749
- Institute of Fermentation Biotechnology, Kyungpook National University, 80 Daehakro, Daegu 41566, Republic of Korea
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10
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Delaiti S, Nardin T, Roman T, Pedò S, Zanzotti R, Larcher R. Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:437-449. [PMID: 36373793 PMCID: PMC9804358 DOI: 10.1002/jsfa.12158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/29/2022] [Accepted: 07/30/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Atypical ageing (ATA) is an aroma defect that occurs in white wines and entails a loss of varietal aromas as well as scents of wet mop, shoe polish and dish rag. 2-Aminoacetophenone (2AAP) - a degradation product of indole-3-acetic acid (IAA) - has been described as the main odour-active compound and chemical marker responsible for this off-flavour. A stress reaction in the vineyard triggered by climatic, pedological and viticultural factors can ultimately cause ATA development in wines and remarkably affect wine quality. The aim of this research was to investigate the influence of three grapevine management systems on the occurrence of ATA. The experiments were carried out on Pinot Blanc grape samples from vines cultivated using one conventional and two organic approaches. The management systems mainly differed for the fertilisation regime and the weed control. RESULTS The amino acid profiles as well as 2AAP and its precursors were quantified in musts and wines using ultra-high-performance liquid chromatography coupled to a high-resolution mass spectrometer. The results showed the existence of a strong vintage effect, while no influence of the use of different agronomic systems was observed. CONCLUSION The study revealed that an efficient implementation of different grapevine production systems did not affect ATA development in Pinot Blanc wines. This finding is of great relevance for winegrowers and winemakers as it demonstrates that a well-planned organic management system correctly adjusted to the climatic conditions does not pose a threat towards the development of ATA-related compounds in wine. © 2022 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)
- Simone Delaiti
- Technology Transfer CentreFondazione Edmund MachSan Michele All'AdigeItaly
- C3ACenter Agriculture Food EnvironmentVia Edmund Mach, 1San Michele all'AdigeTN38010Italy
| | - Tiziana Nardin
- Technology Transfer CentreFondazione Edmund MachSan Michele All'AdigeItaly
| | - Tomas Roman
- Technology Transfer CentreFondazione Edmund MachSan Michele All'AdigeItaly
| | - Stefano Pedò
- Technology Transfer CentreFondazione Edmund MachSan Michele All'AdigeItaly
| | - Roberto Zanzotti
- Technology Transfer CentreFondazione Edmund MachSan Michele All'AdigeItaly
| | - Roberto Larcher
- Technology Transfer CentreFondazione Edmund MachSan Michele All'AdigeItaly
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11
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Dienes-Nagy Á, Vuichard F, Belcher S, Blackford M, Rösti J, Lorenzini F. Simultaneous quantification of glutathione, glutathione disulfide and glutathione-S-sulfonate in grape and wine using LC-MS/MS. Food Chem 2022; 386:132756. [PMID: 35509159 DOI: 10.1016/j.foodchem.2022.132756] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 03/16/2022] [Accepted: 03/19/2022] [Indexed: 12/01/2022]
Abstract
A fast, sensitive and reproducible method using LC-MS/MS for simultaneous quantification of glutathione (GSH), glutathione disulfide (GSSG) and glutathione-S-sulfonate (GSSO3H) was developed, optimised and applied in analysis of grape juice and wine samples. The results show that only GSH (10-60 mg·L-1) and GSSG (2-11 mg·L-1) are found in grape juice when SO2 is not added. GSSO3H was detected in must samples treated with SO2 but only at a low concentration (<1 mg L-1). In the wine samples, the dominant form of glutathione was GSSO3H (5-11 mg L-1), followed by GSH (0-5 mg L-1) and GSSG (0-6 mg L-1), underscoring the importance of GSSO3H quantification. GSSO3H formation in wine was correlated with the total SO2 level in the wine. We believe this is the first report on GSSO3H quantification in wine.
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12
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Archeochemistry reveals the first steps into modern industrial brewing. Sci Rep 2022; 12:9251. [PMID: 35661112 PMCID: PMC9166709 DOI: 10.1038/s41598-022-12943-6] [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: 03/04/2022] [Accepted: 05/18/2022] [Indexed: 11/17/2022] Open
Abstract
A historical beer, dated to the German Empire era, was recently found in northern Germany. Its chemical composition represents a unique source of insights into brewing culture of the late nineteenth century when pioneer innovations laid the foundations for industrial brewing. Complementary analytics including metabolomics, microbiological, sensory, and beer attribute analysis revealed its molecular profile and certify the unprecedented good storage condition even after 130 years in the bottle. Comparing its chemical signature to that of four hundred modern brews allowed to describe molecular fingerprints teaching us about technological aspects of historical beer brewing. Several critical production steps such as malting and germ treatment, wort preparation and fermentation, filtration and storage, and compliance with the Bavarian Purity Law left detectable molecular imprints. In addition, the aging process of the drinkable brew could be analyzed on a chemical level and resulted in an unseen diversity of hops- and Maillard-derived compounds. Using this archeochemical forensic approach, the historical production process of a culturally significant beverage could be traced and the ravages of time made visible.
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13
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Gur L, Cohen Y, Frenkel O, Schweitzer R, Shlisel M, Reuveni M. Mixtures of Macro and Micronutrients Control Grape Powdery Mildew and Alter Berry Metabolites. PLANTS (BASEL, SWITZERLAND) 2022; 11:978. [PMID: 35406958 PMCID: PMC9002579 DOI: 10.3390/plants11070978] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/25/2022] [Accepted: 03/30/2022] [Indexed: 06/14/2023]
Abstract
Powdery mildew caused by the fungus Erysiphe necator is a major grape disease worldwide. It attacks foliage and berries and reduces yield and wine quality. Fungicides are mainly used for combating the disease. Fungicide resistance and the global requisite to reduce pesticide deployment encourage the use of environment-friendly alternatives for disease management. Our field experiments showed that the foliar application of the potassium phosphate fertilizer Top-KP+ (1-50-33 NPK) reduced disease incidence on leaves and clusters by 15-65% and severity by 75-90%, compared to untreated vines. Top-KP+ mixed with Nanovatz (containing the micronutrients boron (B) and zinc (Zn)) or with TruPhos Platinum (a mixture containing N, P2O5, K2O, Zn, B, Mg, Fe, Mn, Cu, Mo, and CO) further reduced disease incidence by 30-90% and disease severity by 85-95%. These fertilizers were as effective as the fungicide tebuconazole. Tank mixtures of fertilizers and tebuconazole further enhanced control efficacy in the vineyards. The modes of action of fertilizers in disease control were elucidated via tests with grape seedlings, microscopy, and berry metabolomics. Fertilizers applied preventively to the foliage of grape seedlings inhibited powdery mildew development. Application onto existing mildew colonies plasmolyzed mycelia and conidia and arrested the development of the disease. Berries treated with fertilizers or with a fungicide showed a significant increase in anti-fungal and antioxidant metabolites. Twenty-two metabolites, including non-protein amino acids and carbohydrates, known for their anti-fungal and bioactive effects, were significantly upregulated in grapes treated with fertilizers as compared to grapes treated with a fungicide, suggesting possible indirect activity against the pathogen. Esters and organic acids that contribute to wine quality were also upregulated. We conclude that integrating macro and micronutrients in spray programs in commercial vineyards shall control powdery mildew, reduce fungicide deployment, delay the buildup of fungicide resistance, and may improve wine quality.
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Affiliation(s)
- Lior Gur
- Shamir Research Institute, University of Haifa, Haifa 3498838, Israel; (L.G.); (M.R.)
- Faculty of Life Sciences, Bar-Ilan University, Ramat Gan 5290000, Israel
- Department of Plant Pathology and Weed Research, Agricultural Research Organization, The Volcani Center, Rishon LeZion 7528809, Israel;
| | - Yigal Cohen
- Faculty of Life Sciences, Bar-Ilan University, Ramat Gan 5290000, Israel
| | - Omer Frenkel
- Department of Plant Pathology and Weed Research, Agricultural Research Organization, The Volcani Center, Rishon LeZion 7528809, Israel;
| | - Ron Schweitzer
- Analytical Chemistry Laboratory, Tel-Hai College, Qiryat Shemona 1220800, Israel; (R.S.); (M.S.)
| | - Meir Shlisel
- Analytical Chemistry Laboratory, Tel-Hai College, Qiryat Shemona 1220800, Israel; (R.S.); (M.S.)
| | - Moshe Reuveni
- Shamir Research Institute, University of Haifa, Haifa 3498838, Israel; (L.G.); (M.R.)
- STK Bio-Ag Technologies Ltd., Petach Tikva 4951447, Israel
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14
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Sulfonation Reactions behind the Fate of White Wine’s Shelf-Life. Metabolites 2022; 12:metabo12040323. [PMID: 35448510 PMCID: PMC9031162 DOI: 10.3390/metabo12040323] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 11/30/2022] Open
Abstract
White wine’s oxidative stability after several years of bottle aging is synonymous to its organoleptic quality. In order to gain control over the cascade of chemical reactions that are implicated in that phenomenon, fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS)-based metabolomics and sensory evaluation were combined for the analysis of a vertical series of white wines from different vineyard plots. Data mining using supervised cluster analysis allowed the extraction of known and unknown sulfur- and nitrogen-containing molecular features, with oxidative stability molecular markers presenting an increased number of S and O atoms in their formulas. In their majority, S-containing molecular features possessed between 4 to ~12 O atoms, indicating the relatively higher importance of sulfonation reactions as opposed to dimerization reactions. Molecular networking, based on sulfonation reaction transformations, evidences the importance of hitherto unknown and/or minor sulfur dioxide binders (peptides, aldehydes, and polyphenols) on wine’s oxidative stability.
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15
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Sáez V, Schober D, González Á, Arapitsas P. LC-MS-Based Metabolomics Discriminates Premium from Standard Chilean cv. Cabernet Sauvignon Wines from Different Valleys. Metabolites 2021; 11:metabo11120829. [PMID: 34940587 PMCID: PMC8707972 DOI: 10.3390/metabo11120829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 11/26/2021] [Accepted: 11/26/2021] [Indexed: 11/24/2022] Open
Abstract
Cabernet Sauvignon grapes in Chile, mainly grown between the 30° S and 36° S, account for more than 30% of Chilean wine production, and yield wines with different characteristics which influence their quality. The aim of this study was to apply a liquid chromatography – mass spectrometry (LC–MS)-based metabolomic protocol to investigate the quality differentiation in a sample set of monovarietal wines from eight valleys covering 679 km of the north-south extension. All samples were produced using a standardized red winemaking process and classified according to a company categorization in two major groups: premium and standard, and each group in two subcategories. The results pointed out that N-containing metabolites (mainly small peptides) are promising biomarkers for quality differentiation. Moreover, the premium wines were characterized by higher amounts of anthocyanins and other glycosylated and acetylated flavonoids, as well as phenolic acids; standard quality wines, on the other hand, presented stilbenoids and sulfonated catabolites of tryptophan and flavanols.
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Affiliation(s)
- Vania Sáez
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele All’Adige, Italy;
| | - Doreen Schober
- Center for Research and Innovation, Viña Concha y Toro, Ruta K-650 Km 10, Pencahue 3550000, Chile; (D.S.); (Á.G.)
| | - Álvaro González
- Center for Research and Innovation, Viña Concha y Toro, Ruta K-650 Km 10, Pencahue 3550000, Chile; (D.S.); (Á.G.)
| | - Panagiotis Arapitsas
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele All’Adige, Italy;
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos str, Egaleo, 12243 Athens, Greece
- Correspondence: or
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16
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Tabago MKAG, Calingacion MN, Garcia J. Recent advances in NMR-based metabolomics of alcoholic beverages. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 2:100009. [PMID: 35415632 PMCID: PMC8991939 DOI: 10.1016/j.fochms.2020.100009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 11/30/2020] [Accepted: 12/27/2020] [Indexed: 01/14/2023]
Abstract
Alcoholic beverages have a complex chemistry that can be influenced by their alcoholic content, origin, fermentation process, additives, and contaminants. The complex composition of these beverages leave them susceptible to fraud, potentially compromising their authenticity, quality, and market value, thus increasing risks to consumers' health. In recent years, intensive studies have been carried out on alcoholic beverages using different analytical techniques to evaluate the authenticity, variety, age, and fermentation processes that were used. Among these techniques, NMR-based metabolomics holds promise in profiling the chemistry of alcoholic beverages, especially in Asia where metabolomics studies on alcoholic beverages remain limited.
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Affiliation(s)
- Maria Krizel Anne G. Tabago
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Malate, Manila, Metro Manila 1004, Philippines
| | - Mariafe N. Calingacion
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Malate, Manila, Metro Manila 1004, Philippines
| | - Joel Garcia
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Malate, Manila, Metro Manila 1004, Philippines
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17
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Lyu X, Tang W, Sasaki Y, Zhao J, Zheng T, Tian Y, Minami T. Toward Food Freshness Monitoring: Coordination Binding-Based Colorimetric Sensor Array for Sulfur-Containing Amino Acids. Front Chem 2021; 9:685783. [PMID: 34222197 PMCID: PMC8248799 DOI: 10.3389/fchem.2021.685783] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Accepted: 05/31/2021] [Indexed: 11/13/2022] Open
Abstract
Herein, a self-assembled colorimetric chemosensor array composed of off-the-shelf catechol dyes and a metal ion (i.e., Zn2+) has been used for the sulfur-containing amino acids (SCAAs; i.e., glutathione, glutathione disulfide, L-cysteine, DL-homocysteine, and L-cystine). The coordination binding-based chemosensor array (CBSA) fabricated by a competitive assay among SCAAs, Zn2+ ions, and catechol dyes [i.e., pyrocatechol violet (PV), bromopyrogallol red (BPR), pyrogallol red (PR), and alizarin red S (ARS)] yielded fingerprint-like colorimetric changes. We succeeded in the qualification of SCAAs based on pattern recognition [i.e., a linear discrimination analysis (LDA)] with 100% correct classification accuracy. The semiquantification of reduced/oxidized forms of SCAAs was also performed based on LDA. Furthermore, we carried out a spike test of glutathione in food samples using the proposed chemosensor array with regression analysis. It is worth mentioning that we achieved a 91-110% recovery rate in real sample tests, which confirmed the accuracy of the constructed model. Thus, this study represents a step forward in assessing food freshness based on supramolecular analytical methods.
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Affiliation(s)
- Xiaojun Lyu
- Institute of Industrial Science, The University of Tokyo, Tokyo, Japan
| | - Wei Tang
- Institute of Industrial Science, The University of Tokyo, Tokyo, Japan
| | - Yui Sasaki
- Institute of Industrial Science, The University of Tokyo, Tokyo, Japan
| | - Jie Zhao
- Key Laboratory of Green Chemistry and Chemical Processes, Department of Chemistry, School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, China
| | - Tingting Zheng
- Key Laboratory of Green Chemistry and Chemical Processes, Department of Chemistry, School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, China
| | - Yang Tian
- Key Laboratory of Green Chemistry and Chemical Processes, Department of Chemistry, School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, China
| | - Tsuyoshi Minami
- Institute of Industrial Science, The University of Tokyo, Tokyo, Japan
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18
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Romanet R, Sarhane Z, Bahut F, Uhl J, Schmitt-Kopplin P, Nikolantonaki M, Gougeon RD. Exploring the chemical space of white wine antioxidant capacity: A combined DPPH, EPR and FT-ICR-MS study. Food Chem 2021; 355:129566. [PMID: 33799250 DOI: 10.1016/j.foodchem.2021.129566] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 02/23/2021] [Accepted: 03/07/2021] [Indexed: 12/22/2022]
Abstract
The chemical composition and functionality of molecular fractions associated with dry white wines oxidative stability remain poorly understood. In the present study, DPPH assay, electron paramagnetic resonance spectroscopy (EPR) and Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) were used to explore the chemical diversity associated with the antioxidant capacity (AC) of white wines. AC determined using the DPPH assay and EPR were complementary and enabled differentiation of wine samples into groups with low, medium, and high AC. Mass spectra variations associated with global DPPH- and EPR-derived indices enabled identification of 365 molecular markers correlated with samples with high AC, of which 32% were CHO compounds including phenolic and sugar derivatives, 20% were CHOS and 36% were CHONS compounds including cysteine-containing peptides. This study confirmed the importance of CHONS and CHOS compounds in the antioxidant metabolome of dry white wines. Knowledge about these compounds will enable better understanding of the oxidative stability of white wines and therefore aid in achieving optimum shelf life.
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Affiliation(s)
- Rémy Romanet
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | - Zina Sarhane
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | - Florian Bahut
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | - Jenny Uhl
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany
| | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany; Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
| | - Maria Nikolantonaki
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France.
| | - Régis D Gougeon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
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19
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Sherman E, Coe M, Grose C, Martin D, Greenwood DR. Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13380-13396. [PMID: 32893630 DOI: 10.1021/acs.jafc.0c04095] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Wine flavor and quality are determined by the assessment of multiple sensory stimuli, including aroma, taste, and mouthfeel. It is therefore important to consider the contribution of as many metabolites as possible when attempting to relate wine composition to quality. In this study, partial least squares regression of the volatile (untargeted headspace solid-phase microextraction coupled with gas chromatography time-of-flight mass spectrometry), non-volatile (untargeted reverse-phase ultra-high-performance liquid chromatography mass spectrometry), and combined metabolite profiles were used to predict Pinot Noir wine quality ratings as assessed by experts. Non-volatile metabolite profiles predicted wine quality ratings better than volatile metabolite profiles, suggesting that the non-volatile composition of Pinot Noir wines contributes to quality perception to a greater extent than the volatile composition. This was underscored by descriptive sensory analysis, which found that taste and mouthfeel attributes were better correlated with wine quality ratings than aroma attributes. Important predictors of Pinot Noir wine quality were also characterized. Some new relationships between wine metabolites and quality ratings were found: dipeptides and unsaturated fatty acids were positively related to Pinot Noir wine quality, while N-(3-methylbutyl)acetamide and xanthine were negatively associated.
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Affiliation(s)
- Emma Sherman
- School of Biological Sciences, University of Auckland, Auckland 1142, New Zealand
- The New Zealand Institute for Plant & Food Research, Auckland 1025, New Zealand
| | - Margaret Coe
- School of Biological Sciences, University of Auckland, Auckland 1142, New Zealand
- The Liggins Institute, University of Auckland, Auckland 1023, New Zealand
| | - Claire Grose
- The New Zealand Institute for Plant & Food Research, Blenheim 7201, New Zealand
| | - Damian Martin
- The New Zealand Institute for Plant & Food Research, Blenheim 7201, New Zealand
| | - David R Greenwood
- School of Biological Sciences, University of Auckland, Auckland 1142, New Zealand
- The New Zealand Institute for Plant & Food Research, Auckland 1025, New Zealand
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20
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Zheng J, Wu Z, Yang N, Zhou K, Hu W, Ou S, Liu P. Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing. Front Nutr 2020; 7:569172. [PMID: 33240917 PMCID: PMC7680857 DOI: 10.3389/fnut.2020.569172] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Accepted: 08/26/2020] [Indexed: 12/19/2022] Open
Abstract
The majority of components in fruits are sensitive to heat-processing. Nevertheless, fruits are becoming popular ingredients in processed foods, like bakery foods. Therefore, the fate of the components in the fruit-involved food during thermal processing is important for the assessment of their nutritional values and sensory properties. Unfortunately, comprehensive knowledge of the compositional alteration in real food products during processing is limited. In the current study, a popular bakery food, blueberry-filled pastry, was taken as the object, and a widely targeted metabolomic approach was applied to investigate the holistic compositional variation of blueberry filling during pastry preparation. Amongst the total of 630 chemicals identified, 288 chemicals were screened as differential compounds between samples collected at different processing stages. The most variation of the chemicals was observed during the process of stir-frying. A total of 197 chemicals varied significantly in concentrations during stir-frying, while only 75 chemicals altered significantly in contents during baking. Amongst 288 differential compounds, 117 belonged to the group of phenolic compounds, with the others found to be sugars and organic acids, amino acids, lipids, nucleotides, etc. The possible mechanisms of the chemical alterations during thermal processing were also discussed in the current study. The data provide comprehensive information on the compositional changes in berry-containing fillings during thermal processing, and hints and emphasis for further investigation of the underlying mechanisms.
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Affiliation(s)
- Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Zhongjun Wu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Nan Yang
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Kangning Zhou
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Wenzhong Hu
- College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Dalian, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Pengzhan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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21
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Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine. Processes (Basel) 2020. [DOI: 10.3390/pr8081000] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines.
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22
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Lukić K, Ćurko N, Tomašević M, Kovačević Ganić K. Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure. Foods 2020; 9:E1034. [PMID: 32752199 PMCID: PMC7466237 DOI: 10.3390/foods9081034] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine.
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Affiliation(s)
| | | | | | - Karin Kovačević Ganić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.L.); (N.Ć.); (M.T.)
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23
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Li P, Oyang X, Xie X, Li Z, Yang H, Xi J, Guo Y, Tian X, Liu B, Li J, Xiao Z. Phytotoxicity induced by perfluorooctanoic acid and perfluorooctane sulfonate via metabolomics. JOURNAL OF HAZARDOUS MATERIALS 2020; 389:121852. [PMID: 31848096 DOI: 10.1016/j.jhazmat.2019.121852] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 11/16/2019] [Accepted: 12/08/2019] [Indexed: 06/10/2023]
Abstract
Poly- and perfluoroalkyl substances (PFASs) are becoming common pollutants in natural environment, while the toxic effects and defense mechanisms in agricultural plants are poorly understood. Here, lettuce exposed to either perfluorooctanoic acid (PFOA) or perfluorooctane sulfonate (PFOS) at two different concentrations (500, 5000 ng/L) in hydroponic media was investigated via metabolomics. Under the tested conditions, the growth and biomass of lettuce were not affected by PFOA and PFOS, but metabolic profiles in leaves were altered. The composition and metabolism of lipids, carbohydrates, fatty acids, amino acids and some antioxidants were regulated, compromising the nutritional quality of the plants. Key pathways in energy metabolism were disturbed by both PFOA and PFOS, including tricarboxylic acid cycle, glyoxylate and dicarboxylate metabolism and pyruvate metabolism. Amino acid metabolism, e.g., phenylalanine and tyrosine, was disturbed by PFOA. The metabolism of linoleic acid was disturbed by PFOS. The changes of antioxidants and 8-hydroxy-deoxyguanosine indicated the occurrence of oxidative stress and DNA damage under PFOA or PFOS exposure. The main defense processes against PFASs exposure in lettuce included alteration in plasma membrane, activation of antioxidant systems, increase of tolerance and repair of DNA injury. These findings help elucidate the response of plants to PFASs in a molecular-scale perspective.
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Affiliation(s)
- Pengyang Li
- Department of Municipal and Environmental Engineering, Beijing Key Laboratory of Aqueous Typical Pollutants Control and Water Quality Safeguard, Beijing Jiaotong University, Beijing, 100044, China; Laboratory of Quality and Safety Risk Assessments for Agro-products on Environmental Factors (Beijing), Ministry of Agriculture and Rural Affairs, 100029, China
| | - Xihui Oyang
- Laboratory of Quality and Safety Risk Assessments for Agro-products on Environmental Factors (Beijing), Ministry of Agriculture and Rural Affairs, 100029, China; Beijing Municipal Station of Agro-Environmental Monitoring, 100029, China
| | - Xiaocan Xie
- Department of Vegetable Science, Beijing Key Laboratory of Growth and Developmental Regulation for Protected Vegetable Crops, College of Horticulture, China Agricultural University, Beijing, 100193, China
| | - Zhifang Li
- Department of Vegetable Science, Beijing Key Laboratory of Growth and Developmental Regulation for Protected Vegetable Crops, College of Horticulture, China Agricultural University, Beijing, 100193, China
| | - Hongju Yang
- Laboratory of Quality and Safety Risk Assessments for Agro-products on Environmental Factors (Beijing), Ministry of Agriculture and Rural Affairs, 100029, China
| | - Jialin Xi
- Beijing Municipal Station of Agro-Environmental Monitoring, 100029, China
| | - Yang Guo
- Beijing Municipal Station of Agro-Environmental Monitoring, 100029, China
| | - Xiujun Tian
- Department of Municipal and Environmental Engineering, Beijing Key Laboratory of Aqueous Typical Pollutants Control and Water Quality Safeguard, Beijing Jiaotong University, Beijing, 100044, China
| | - Bin Liu
- Beijing Municipal Station of Agro-Environmental Monitoring, 100029, China
| | - Jiuyi Li
- Department of Municipal and Environmental Engineering, Beijing Key Laboratory of Aqueous Typical Pollutants Control and Water Quality Safeguard, Beijing Jiaotong University, Beijing, 100044, China.
| | - Zhiyong Xiao
- Laboratory of Quality and Safety Risk Assessments for Agro-products on Environmental Factors (Beijing), Ministry of Agriculture and Rural Affairs, 100029, China; Beijing Municipal Station of Agro-Environmental Monitoring, 100029, China.
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24
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Quantification of manganous ions in wine by NMR relaxometry. Talanta 2020; 209:120561. [PMID: 31892047 DOI: 10.1016/j.talanta.2019.120561] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 11/02/2019] [Accepted: 11/11/2019] [Indexed: 12/31/2022]
Abstract
Proton relaxation in model and real wines is investigated for the first time by fast field cycling NMR relaxometry. The relaxation mechanism unambiguously originates form proton interaction with paramagnetic ions naturally present in wines. Profiles of a white Chardonnay wine from Burgundy, a red Medoc, and model wines are well reproduced by Solomon-Bloembergen-Morgan equations. Relaxation is primarily governed by interactions with Mn2+. A straightforward model-independent quantification of the manganese ion concentration (down to few tens of μg/L) is proposed.
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25
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Romanet R, Bahut F, Nikolantonaki M, Gougeon RD. Molecular Characterization of White Wines Antioxidant Metabolome by Ultra High Performance Liquid Chromatography High-Resolution Mass Spectrometry. Antioxidants (Basel) 2020; 9:antiox9020115. [PMID: 32012937 PMCID: PMC7070782 DOI: 10.3390/antiox9020115] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/22/2020] [Accepted: 01/23/2020] [Indexed: 11/23/2022] Open
Abstract
The knowledge about the molecular fraction contributing to white wines oxidative stability is still poorly understood. However, the role of S- and N-containing compounds, like glutathione and other peptides, as a source of reductant in many oxidation reactions, and acting against heavy metals toxicity, or lipid and polyphenol oxidation as ROS-scavenger is today very well established. In that respect, the aim of the present study is to introduce an original analytical tool for the direct determination of the available nucleophilic compounds in white wine under acidic pH conditions. One step derivatization of nucleophiles has been realized directly in wines using 4-methyl-1,2-benzoquinone (4MeQ) as an electrophilic probe. Derivatization conditions considering probe concentration, pH, reaction time, MS ionisation conditions and adducts stability, were optimized using model solutions containing standard sulfur and amino compounds (GSH, Cys, HCys and Ser-Aps-Cys-Asp-Ser, Asp-Met, Met and Glu). Ultra-high-performance liquid chromatography coupled to a quadrupole-time of flight mass spectrometer (UHPLC-QqTOF-MS) analysis of up to 92 white wines from different cultivars (Chardonnay, Sauvignon and Semillon) followed by Multivariate analysis (PLS DA) and Wilcoxon test allowed to isolate up to 141 putative wine relevant nucleophiles. Only 20 of these compounds, essentially thiols, were detectable in samples before derivatization, indicating the importance of the quinone trapping on the revelation of wine unknown nucleophiles. Moreover, annotation using online database (Oligonet, Metlin and KEGG) as well as elementary formula determined by isotopic profile, provided evidence of the presence of amino acids (Val, Leu, Ile, Pro, Trp, Cys and Met) and peptides with important antioxidant properties. The complimentary set of MS/MS spectral data greatly accelerated identification of nucleophiles and enabled peptides sequencing. These results show that probing wines with 4-methyl-1,2-benzoquinone enhances thiols ionisation capacity and gives a better screening of specific S- N- containing functional compounds as part of the white wines antioxidant metabolome.
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26
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Liu D, Xu J, Cao Y, Qi Y, Yang K, Wei X, Xu Y, Fan M. Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14347] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Dan Liu
- College of Food Science and Engineering Northwest A & F University Yangling China
| | - Junnan Xu
- College of Food Science and Engineering Northwest A & F University Yangling China
| | - Youfang Cao
- College of Food Science and Engineering Northwest A & F University Yangling China
| | - Yiman Qi
- College of Food Science and Engineering Northwest A & F University Yangling China
| | - Kun Yang
- College of Food Science and Engineering Northwest A & F University Yangling China
| | - Xinyuan Wei
- College of Food Science and Engineering Northwest A & F University Yangling China
| | - Yinhu Xu
- Angel Yeast Co., Ltd Yichang China
| | - Mingtao Fan
- College of Food Science and Engineering Northwest A & F University Yangling China
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27
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Modelling Changes in Volatile Compounds in British Columbian Varietal Wines that Were Bottle Aged for Up to 120 Months. BEVERAGES 2019. [DOI: 10.3390/beverages5030057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This research quantified 46 volatile compounds in vintage wines (1998–2005) from British Columbia (BC), which had been bottle-aged for up to 120 months. Wines were analyzed up to five times, between December 2003 and October 2008. Compounds were identified using gas chromatography mass spectrometry (GC-MS) and their concentrations were related to “wine age” using single linear regression (SLR). SLR models were developed for each wine compound (eight alcohol, 12 ester/acetate, one acid, one aldehyde, one sulfur) in eight varietal wines: six red (Cabernet franc, Cabernet Sauvignon, Meritage, Merlot, Pinot noir, Syrah) and two white (Chardonnay, Pinot gris). Parameter estimates (b0, intercept; b1, slope) and R2 values for models were reported for each compound and each variety. Most of the significant SLR models (109/123) had negative slopes (−b1 coefficients), indicating a decrease in the compounds’ concentration with “wine age”. The b1 coefficients were very small for isobutyl acetate, ethyl isovalerate and ethyl decanoate (−0.00013 to −0.0006 mg/L/mon) and largest (most negative) for 3-methyl-1-butanol, ethyl lactate and isobutyl alcohol (−2.26 to −6.26 mg/L/mon). A few SLR models (14/123) had positive slopes (+b1 coefficients), indicating an increase in the compounds’ concentration with “wine age”, particularly for acetaldehyde, diethyl succinate, ethyl formate and dimethyl sulfide. The +b1 coefficients were smallest for ethyl decanoate (0.0001 mg/L/mon) and dimethyl sulfide (0.00024 mg/L/mon) and largest for dimethyl succinate and acetaldehyde (0.06 mg/L/mon). These values varied by four orders of magnitude (104), reflecting the large concentration range observed for the different volatile compounds. The work provided, for the first time, an empirical (non-theoretical) approach to documenting the evolution of volatile compounds in BC wines. It equipped the industry with an easy-to-use new tool for predicting the concentration of desirable or undesirable compounds in their wines and assisted the industry with decision making regarding the release of their wines into the marketplace.
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Abstract
The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine, this work unraveled a yet unexplored route for uncontrolled oxidation. By combining sensory evaluation, chemical and metabolomics analyses of the wine, and investigating oxygen transfer through the bottleneck/stopper, this work elucidates the importance of the glass/cork interface. It shows unambiguously that the transfer of oxygen at the interface between the cork stopper and the glass bottleneck must be considered a potentially significant contributor to oxidation state during the bottle aging, leading to a notable modification of a wine’s chemical signature.
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29
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Nikolantonaki M, Daoud S, Noret L, Coelho C, Badet-Murat ML, Schmitt-Kopplin P, Gougeon RD. Impact of Oak Wood Barrel Tannin Potential and Toasting on White Wine Antioxidant Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8402-8410. [PMID: 31276623 DOI: 10.1021/acs.jafc.9b00517] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Wines aged in oak wood barrels with various uniform tannin contents (which were classified according to their total ellagitannins contents as predicted by Near Infrared Spectroscopy on the untoasted wood) and different toasting levels (high precision toasting by radiation) were distinguished according to their overall abilities to resist against oxidation. Wine trials were carried out on two different vintages (2015, 2016) and three grape varieties (Sauvignon blanc, Sémillon, Chardonnay). Regardless of the vintage and the wine matrix, a relationship was established between wine oxidative stability (based on EPR spin trapping methodology) and oak barrel tannin potential. The extraction kinetic of ellagitannins by wines appeared linear during barrel aging and achieved its maximum at six or eight months, in a grape variety dependent manner. Oak wood barrel tannin potentials and toastings had no effect on wine glutathione and polyphenols contents. However, wines aged in new barrels with both low and medium tannin potentials, preserved at the end of aging and important number of S-N containing compounds, which was in addition to the known ellagitanins, revealed wines better antioxidant stability.
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Affiliation(s)
- Maria Nikolantonaki
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | - Samar Daoud
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | - Laurence Noret
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | - Christian Coelho
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | | | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry , Helmholtz Zentrum Muenchen , 85764 Neuherberg , Germany
- Technische Universität München , Analytical Food Chemistry , Alte Akademie 10 , 85354 Freising , Germany
| | - Régis D Gougeon
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
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30
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The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay. Molecules 2019; 24:molecules24071353. [PMID: 30959818 PMCID: PMC6479956 DOI: 10.3390/molecules24071353] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 03/30/2019] [Accepted: 04/04/2019] [Indexed: 11/20/2022] Open
Abstract
The DPPH (2,2-Diphenyl-1-picrylhydrazyl) assay is an easy and efficient method commonly used to determine the antioxidant capacity of many food matrices and beverages. In contrast with red wines, white wines are poorer in antioxidant polyphenolics, and the more hydrophilic sulfur-containing compounds in them may contribute significantly to their antioxidant capacity. The modification of the classical DPPH method, with a methanol-buffer and the measure of EC20 (quantity of sample needed to decrease the initial DPPH concentration by 20%) has shown that sulfur-containing compounds such as cysteine (0.037 ± 0.003), glutathione (0.054 ± 0.003) or methanethiol (0.104 ± 0.003) appeared to bear antioxidant capacity comparable to well known phenolic compounds, such as catechin (0.035 ± 0.003), caffeic acid (0.057 ± 0.003) and ferulic acid (0.108 ± 0.003), respectively. In the case of white wines, the comparison with REDOX-sensory scores showed that results from this modified DPPH assay are strongly correlated with sensory attributes (r = 0.73, p < 0.1). These results provide an unprecedented illustration of the important contribution of these sulfur-containing compounds to the radical quenching ability of white wines.
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