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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] [What about the content of this article? (0)] [Affiliation(s)] [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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2
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Tachtalidou S, Arapitsas P, Penouilh MJ, Denat F, Schmitt-Kopplin P, Gougeon RD, Nikolantonaki M. Chemical Stability of Thiol and Flavanol Sulfonation Products during Wine Aging Conditions. J Agric Food Chem 2024; 72:1885-1893. [PMID: 36724455 DOI: 10.1021/acs.jafc.2c06690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Bisulfite (HSO3-) is the predominant form of sulfur dioxide, present as free and bound to wine relevant electrophiles under wine acidic pH. While sulfonation reactions of flavanols and thiols have been recently reported as key for wine preservation against oxidation, the transient mechanisms and physicochemical parameters responsible for that remain unknown. In the present study, sulfonation reaction kinetics of thiols and flavanols were monitored under simulated wine aging conditions. The reaction products were then characterized by liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis, and their chemical stability during time was determined by 1H NMR spectroscopy. Thiol and flavanol sulfonation reaction yields were both promoted by the presence of iron and oxygen, while their chemical stability was confirmed under the same conditions. The sulfonation derivatives of epicatechin and cysteine were synthesized and quantified in young and aged wines. Higher concentrations were reported for both metabolites in older wines, indicating their participation on the strongly bound sulfur dioxide fraction. These findings offer new prospects for more precise use of sulfur dioxide in winemaking.
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Affiliation(s)
- Sofia Tachtalidou
- UMR PAM Université de Bourgogne Franche-Comté/Institut Agro Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, 21000Dijon, France
| | - Panagiotis Arapitsas
- Research and Innovation Centre, Fondazione Edmund Mach, 38010San Michele all'Adige, Italy
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Egaleo, 12243Athens, Greece
| | - Marie-Jose Penouilh
- Institut de Chimie Moléculaire de l'Université de Bourgogne (ICMUB), UMR 6302, CNRS, Université Bourgogne Franche-Comté, 21078Dijon, France
| | - Franck Denat
- Institut de Chimie Moléculaire de l'Université de Bourgogne (ICMUB), UMR 6302, CNRS, Université Bourgogne Franche-Comté, 21078Dijon, France
| | | | - Régis D Gougeon
- UMR PAM Université de Bourgogne Franche-Comté/Institut Agro Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, 21000Dijon, France
| | - Maria Nikolantonaki
- UMR PAM Université de Bourgogne Franche-Comté/Institut Agro Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, 21000Dijon, France
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3
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Nicolas S, Bois B, Billet K, Romanet R, Bahut F, Uhl J, Schmitt-Kopplin P, Gougeon RD. High-Resolution Mass Spectrometry-Based Metabolomics for Increased Grape Juice Metabolite Coverage. Foods 2023; 13:54. [PMID: 38201082 PMCID: PMC10778666 DOI: 10.3390/foods13010054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/17/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
The composition of the juice from grape berries is at the basis of the definition of technological ripeness before harvest, historically evaluated from global sugar and acid contents. If many studies have contributed to the identification of other primary and secondary metabolites in whole berries, deepening knowledge about the chemical composition of the sole flesh of grape berries (i.e., without considering skins and seeds) at harvest is of primary interest when studying the enological potential of widespread grape varieties producing high-added-value wines. Here, we used non-targeted DI-FT-ICR-MS and RP-UHPLC-Q-ToF-MS analyses to explore the extent of metabolite coverage of up to 290 grape juices from four Vitis vinifera grape varieties, namely Chardonnay, Pinot noir, Meunier, and Aligoté, sampled at harvest from 91 vineyards in Europe and Argentina, over three successive vintages. SPE pretreatment of samples led to the identification of more than 4500 detected C,H,O,N,S-containing elemental compositions, likely associated with tens of thousands of distinct metabolites. We further revealed that a major part of this chemical diversity appears to be common to the different juices, as exemplified by Pinot noir and Chardonnay samples. However, it was possible to build significant models for the discrimination of Chardonnay from Pinot noir grape juices, and of Chardonnay from Aligoté grape juices, regardless of the geographical origin or the vintage. Therefore, this metabolomic approach opens access to a remarkable holistic molecular description of the instantaneous composition of such a biological matrix, which is the result of complex interplays among environmental, biochemical, and vine growing practices.
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Affiliation(s)
- Sébastien Nicolas
- Procédés Alimentaires et Microbiologiques, PAM UMR A 02.102, Université de Bourgogne-Institut Agro, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France; (S.N.); (K.B.); (R.R.); (F.B.)
| | - Benjamin Bois
- Centre de Recherches de Climatologie, Biogéosciences UMR 6282, CNRS-Université de Bourgogne, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France;
| | - Kevin Billet
- Procédés Alimentaires et Microbiologiques, PAM UMR A 02.102, Université de Bourgogne-Institut Agro, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France; (S.N.); (K.B.); (R.R.); (F.B.)
| | - Rémy Romanet
- Procédés Alimentaires et Microbiologiques, PAM UMR A 02.102, Université de Bourgogne-Institut Agro, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France; (S.N.); (K.B.); (R.R.); (F.B.)
- DIVVA Platform, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France
| | - Florian Bahut
- Procédés Alimentaires et Microbiologiques, PAM UMR A 02.102, Université de Bourgogne-Institut Agro, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France; (S.N.); (K.B.); (R.R.); (F.B.)
| | - Jenny Uhl
- Research Unit Analytical Biogeochemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany (P.S.-K.)
| | - Philippe Schmitt-Kopplin
- Research Unit Analytical Biogeochemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany (P.S.-K.)
- Analytische Lebensmittel Chemie, Technische Universität München, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
| | - Régis D. Gougeon
- Procédés Alimentaires et Microbiologiques, PAM UMR A 02.102, Université de Bourgogne-Institut Agro, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France; (S.N.); (K.B.); (R.R.); (F.B.)
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4
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Chanut J, Bellat JP, Gougeon RD, Karbowiak T. A key to wine conservation lies in the glass-cork interface. PNAS Nexus 2023; 2:pgad344. [PMID: 37941808 PMCID: PMC10629979 DOI: 10.1093/pnasnexus/pgad344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Accepted: 10/01/2023] [Indexed: 11/10/2023]
Abstract
This study investigates the evolution of the oxygen barrier properties of the bottleneck-stopper system under conditions simulating the conservation of wine in the bottle (presence of model wine, storage position, and temperature) over a long aging period of 24 months. The results highlighted that the oxygen diffusion coefficient of the stopper alone is not modified regardless of the storage conditions. At 20°C, the presence of model wine favors oxygen transfer at the glass-cork interface, accounting for nearly 75% of total oxygen transfer in comparison to cork studied without model wine. Yet, the position of the bottle during storage, vertical (i.e. cork in contact with the vapor phase of the model wine) or horizontal (i.e. cork in contact with the liquid phase), does not influence the oxygen transfer. At higher storage temperatures (35 and 50°C), the barrier properties of the bottleneck-cork system remain stable up to 9 and 3 months, respectively. After this period, an alteration of the barrier properties is observed with an increase of the transfer at the glass-cork interface.
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Affiliation(s)
- Julie Chanut
- Institut Agro, PAM UMR 02 102, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, Dijon 21000, France
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Univ. Bourgogne Franche-Comté, 9 Avenue Alain Savary, Dijon 21000, France
| | - Jean-Pierre Bellat
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Univ. Bourgogne Franche-Comté, 9 Avenue Alain Savary, Dijon 21000, France
| | - Régis D Gougeon
- Institut Agro, PAM UMR 02 102, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, Dijon 21000, France
- Institut Universitaire de la Vigne et du Vin, Univ. Bourgogne Franche-Comté, 1 rue Claude Ladrey, Dijon 21000, France
| | - Thomas Karbowiak
- Institut Agro, PAM UMR 02 102, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, Dijon 21000, France
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5
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Schmitt-Kopplin P, Matzka M, Ruf A, Menez B, Chennaoui Aoudjehane H, Harir M, Lucio M, Hertzog J, Hertkorn N, Gougeon RD, Hoffmann V, Hinman NW, Ferrière L, Greshake A, Gabelica Z, Trif L, Steele A. Complex carbonaceous matter in Tissint martian meteorites give insights into the diversity of organic geochemistry on Mars. Sci Adv 2023; 9:eadd6439. [PMID: 36630504 PMCID: PMC9833655 DOI: 10.1126/sciadv.add6439] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Accepted: 12/12/2022] [Indexed: 06/17/2023]
Abstract
We report a huge organic diversity in the Tissint Mars meteorite and the sampling of several mineralogical lithologies, which revealed that the organic molecules were nonuniformly distributed in functionality and abundance. The range of organics in Tissint meteorite were abundant C3-7 aliphatic branched carboxylic acids and aldehydes, olefins, and polyaromatics with and without heteroatoms in a homologous oxidation structural continuum. Organomagnesium compounds were extremely abundant in olivine macrocrystals and in the melt veins, reflecting specific organo-synsthesis processes in close interaction with the magnesium silicates and temperature stresses, as previously observed. The diverse chemistry and abundance in complex molecules reveal heterogeneity in organic speciation within the minerals grown in the martian mantle and crust that may have evolved over geological time.
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Affiliation(s)
- Philippe Schmitt-Kopplin
- Technische Universität München, Chair of Analytical Food Chemistry, Freising-Weihenstephan 85354, Germany
- Max Planck Institute for Extraterrestrial Physics, Center for Astrochemical Studies, Garching 85748, Germany
- Helmholtz München, Analytical BioGeoChemistry, Neuherberg 85764, Germany
| | - Marco Matzka
- Helmholtz München, Analytical BioGeoChemistry, Neuherberg 85764, Germany
| | - Alexander Ruf
- Technische Universität München, Chair of Analytical Food Chemistry, Freising-Weihenstephan 85354, Germany
- Excellence Cluster ORIGINS, Boltzmannstraße 2, Garching 85748, Germany
- Ludwig-Maximilians-University, Department of Chemistry and Pharmacy, Butenandtstr. 5-13, Munich 81377, Germany
| | - Benedicte Menez
- Université de Paris, Institut de Physique du Globe de Paris, CNRS - 1, rue Jussieu, Paris Cedex 05 75238, France
| | - Hasnaa Chennaoui Aoudjehane
- Faculty of Sciences Ain Chock, GAIA Laboratory, Hassan II University of Casablanca, km 8 Route d’El Jadida, Casablanca 20150, Morocco
| | - Mourad Harir
- Helmholtz München, Analytical BioGeoChemistry, Neuherberg 85764, Germany
| | - Marianna Lucio
- Helmholtz München, Analytical BioGeoChemistry, Neuherberg 85764, Germany
| | - Jasmine Hertzog
- Technische Universität München, Chair of Analytical Food Chemistry, Freising-Weihenstephan 85354, Germany
- Helmholtz München, Analytical BioGeoChemistry, Neuherberg 85764, Germany
| | - Norbert Hertkorn
- Helmholtz München, Analytical BioGeoChemistry, Neuherberg 85764, Germany
| | - Régis D. Gougeon
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne/AgroSupDijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon 21000, France
| | - Victor Hoffmann
- Faculty of Geosciences, Dep. Geo- and Environmental Sciences, LMU, Muenchen, Germany
| | | | | | | | - Zelimir Gabelica
- Université de Haute Alsace, École Nationale Supérieure de Chimie de Mulhouse, F-68094 Mulhouse Cedex, France
| | - László Trif
- Research Centre for Natural Sciences, Institute of Materials and Environmental Chemistry, Budapest, Hungary
| | - Andrew Steele
- Earth and Planetary Laboratory, Carnegie Institution for Science, 5251 Broad Branch Rd., Washington, DC 20015, USA
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Chanut J, Wang Y, Gougeon RD, Bellat JP, Karbowiak T. Unraveling the Complex Interfacial Properties of Cork-Based Materials in Their Use as Wine Stoppers. ACS Appl Mater Interfaces 2022; 14:42602-42612. [PMID: 36074384 DOI: 10.1021/acsami.2c07299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
This study investigates the surface and interfacial properties of the different components of a system composed of an agglomerated cork stopper in a glass bottleneck. Each constituting element has carefully been examined to unveil its underlying complexity. First, there was no effect of supercritical CO2 pretreatment or particle size on the surface properties of cork particles. The wettability of the binder was also evaluated, showing that the binder can spread relatively well on the surface of cork particles. Second, capillary rise measurements carried out on three different agglomerated corks indicate that the formulation of the agglomerates has no effect on its surface properties. The binder represents only a small fraction of the total stopper volume and is therefore not the major contributor to the surface tension. Third, the two coating agents studied display different behaviors. The first one, composed of a paraffin emulsion, exhibits poorer wettability than the second one, composed of a paraffin and silicone emulsion. However, once the coating agent has solidified on the surface of the stopper, both coatings display similar adhesion with the glass of the bottleneck. Starting with fundamental considerations, and then progressing to a more applicative aspect, has led to a better understanding of the properties of cork-based materials in their use as wine stoppers.
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Affiliation(s)
- Julie Chanut
- Univ. Bourgogne Franche-Comté, Institut Agro Dijon, PAM UMR 02 102, 1 Esplanade Erasme, 21000 Dijon, France
- Univ. Bourgogne Franche-Comté, Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, 9 Avenue Alain Savary, 21078 Dijon, France
| | - Yiqian Wang
- Univ. Bourgogne Franche-Comté, Institut Agro Dijon, PAM UMR 02 102, 1 Esplanade Erasme, 21000 Dijon, France
| | - Régis D Gougeon
- Univ. Bourgogne Franche-Comté, Institut Agro Dijon, PAM UMR 02 102, 1 Esplanade Erasme, 21000 Dijon, France
- Univ. Bourgogne Franche-Comté, Institut Universitaire de la Vigne et du Vin, 1 Rue Claude Ladrey, 21000 Dijon, France
| | - Jean-Pierre Bellat
- Univ. Bourgogne Franche-Comté, Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, 9 Avenue Alain Savary, 21078 Dijon, France
| | - Thomas Karbowiak
- Univ. Bourgogne Franche-Comté, Institut Agro Dijon, PAM UMR 02 102, 1 Esplanade Erasme, 21000 Dijon, France
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Chanut J, Wang Y, Dal Cin I, Ferret E, Gougeon RD, Bellat JP, Karbowiak T. Surface properties of cork: Is cork a hydrophobic material? J Colloid Interface Sci 2022; 608:416-423. [PMID: 34628314 DOI: 10.1016/j.jcis.2021.09.140] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 09/21/2021] [Accepted: 09/22/2021] [Indexed: 10/20/2022]
Abstract
Knowledge of the surface tension of cork and its hydrophobicity is of critical importance in many applications of this material at the interface with solid or liquid phases. The conventional technique based on contact angle measurement by sessile drop is not adapted to this naturally textured material and does not allow to accurately determine its hydrophobic character. A study based on capillary rise measurement is reported. A statistical distribution of the surface tension of cork is obtained, based on experiments performed on cork powder with various liquids and using a specific data processing to take into account the intrinsic heterogeneity of cork. This gives a surface tension of 22.6 (±1.2) mN·m-1, with a polar component at 5.2 (±0.5) mN·m-1 and a dispersive component at 17.4 (±1.6) mN·m-1. With a water contact angle of around 90°, cork shows an intermediate hydrophobic/hydrophilic behaviour. Locally, the specific surface texture and chemical composition can reinforce either the hydrophobic or the hydrophilic character. This critical analysis invites reflection on the notion of surface hydrophobicity as it can be determined macroscopically by a contact angle measurement and as defined at the molecular level by the free enthalpy of sorption of water.
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Affiliation(s)
- Julie Chanut
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR 02 102, 1 Esplanade Erasme, Dijon 21000, France; Univ. Bourgogne Franche-Comté, Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, 9 Avenue Alain Savary, Dijon 21078, France
| | - Yiqian Wang
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR 02 102, 1 Esplanade Erasme, Dijon 21000, France
| | - Irene Dal Cin
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR 02 102, 1 Esplanade Erasme, Dijon 21000, France
| | - Eric Ferret
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR 02 102, 1 Esplanade Erasme, Dijon 21000, France
| | - Régis D Gougeon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR 02 102, 1 Esplanade Erasme, Dijon 21000, France; Univ. Bourgogne Franche-Comté, Institut Universitaire de la Vigne et du Vin, 1 rue Claude Ladrey, Dijon 21000, France
| | - Jean-Pierre Bellat
- Univ. Bourgogne Franche-Comté, Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, 9 Avenue Alain Savary, Dijon 21078, France
| | - Thomas Karbowiak
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR 02 102, 1 Esplanade Erasme, Dijon 21000, France.
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8
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Bordet F, Roullier-Gall C, Ballester J, Vichi S, Quintanilla-Casas B, Gougeon RD, Julien-Ortiz A, Kopplin PS, Alexandre H. Different Wines from Different Yeasts? " Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine". Microorganisms 2021; 9:microorganisms9112327. [PMID: 34835452 PMCID: PMC8620830 DOI: 10.3390/microorganisms9112327] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 10/27/2021] [Accepted: 11/01/2021] [Indexed: 11/16/2022] Open
Abstract
Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts the composition and quality of the final product. Twelve wines were obtained from fermentations of Chardonnay must made with twelve different commercial wine yeast strains of Saccharomyces cerevisiae. In our study, FT-ICR-MS, GC-MS, and sensory analysis were combined with multivariate analysis. Ultra-high-resolution mass spectrometry (uHRMS) was able to highlight hundreds of metabolites specific to each strain from the same species, although they are characterized by the same technological performances. Furthermore, the significant involvement of nitrogen metabolism in this differentiation was considered. The modulation of primary metabolism was also noted at the volatilome and sensory levels. Sensory analysis allowed us to classify wines into three groups based on descriptors associated with white wine. Thirty-five of the volatile compounds analyzed, including esters, medium-chain fatty acids, superior alcohols, and terpenes discriminate and give details about differences between wines. Therefore, phenotypic differences within the same species revealed metabolic differences that resulted in the diversity of the volatile fraction that participates in the palette of the sensory pattern. This original combination of metabolomics with the volatilome and sensory approaches provides an integrative vision of the characteristics of a given strain. Metabolomics shine the new light on intraspecific discrimination in the Saccharomyces cerevisiae species.
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Affiliation(s)
- Fanny Bordet
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-Institut Universitaire de la Vigne et du Vin (IUVV), Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France; (C.R.-G.); (R.D.G.); (H.A.)
- Lallemand SAS, 19 Rue des Briquetiers, CEDEX, 31700 Blagnac, France;
- Correspondence:
| | - Chloé Roullier-Gall
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-Institut Universitaire de la Vigne et du Vin (IUVV), Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France; (C.R.-G.); (R.D.G.); (H.A.)
| | - Jordi Ballester
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, 21000 Dijon, France;
| | - Stefania Vichi
- Food Science and Gastronomy Department, University of Barcelona, Nutrition, INSA (Institut de Recerca en Nutricio I Seguretat Alimentaria), 08921 Santa Coloma de Gramenet, Spain; (S.V.); (B.Q.-C.)
| | - Beatriz Quintanilla-Casas
- Food Science and Gastronomy Department, University of Barcelona, Nutrition, INSA (Institut de Recerca en Nutricio I Seguretat Alimentaria), 08921 Santa Coloma de Gramenet, Spain; (S.V.); (B.Q.-C.)
| | - Régis D. Gougeon
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-Institut Universitaire de la Vigne et du Vin (IUVV), Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France; (C.R.-G.); (R.D.G.); (H.A.)
- DIVVA (Développement Innovation Vigne Vin Aliments) Platform/PAM UMR, IUVV, Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France
| | - Anne Julien-Ortiz
- Lallemand SAS, 19 Rue des Briquetiers, CEDEX, 31700 Blagnac, France;
| | - Philippe Schmitt Kopplin
- German Research Center for Environmental Health, Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, D-85764 Neuherberg, Germany;
| | - Hervé Alexandre
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-Institut Universitaire de la Vigne et du Vin (IUVV), Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France; (C.R.-G.); (R.D.G.); (H.A.)
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9
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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10
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Crouvisier Urion K, Bellat JP, Liger-Belair G, Gougeon RD, Karbowiak T. Unravelling CO2 transfer through cork stoppers for Champagne and sparkling wines. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2020.100618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Chanut J, Bellat JP, Gougeon RD, Karbowiak T. Controlled diffusion by thin layer coating: The intricate case of the glass-stopper interface. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107446] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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François E, Dumas C, Gougeon RD, Alexandre H, Vuilleumier S, Ernst B. Unexpected high production of biohydrogen from the endogenous fermentation of grape must deposits. Bioresour Technol 2021; 320:124334. [PMID: 33166887 DOI: 10.1016/j.biortech.2020.124334] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/22/2020] [Accepted: 10/24/2020] [Indexed: 06/11/2023]
Abstract
The aim of this work was to assess the performances of wine byproduct biomass for hydrogen production by dark fermentation. Grape must deposits from two grape varieties (Pinot Gris and Chardonnay) were considered, either with external microbial inoculum or without. We show that grape must residues contain endogenous microflora, well adapted to their environment, which can degrade sugars (initially contained in the biomass) to hydrogen without any nutrient addition. Indeed, hydrogen production during endogenous fermentation is as efficient as with an external heat-treated inoculum (2.5 ± 0.4 LH2.L-1reactor and 1.61 ± 0.41 molH2.mol-1consumed hexose, respectively) with a lower energy cost. Hydrogen-producing bacteria were selected from the endogenous microflora during semi-batch bioreactor operation, as shown by T-RFLP profiles and 16S rRNA sequencing, with Clostridium spp. (butyricum, beijerinckii, diolis, roseum) identified as the major phylotype. Such hydrogen production efficiency opens new perspectives for innovating in the valorization of winery by-products.
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Affiliation(s)
- Emilie François
- Université de Strasbourg, CNRS, IPHC UMR 7178, Laboratoire de Reconnaissance et Procédés de Séparation Moléculaire (RePSeM), ECPM 25 rue Becquerel F-67000 Strasbourg, France
| | - Christine Dumas
- Université de Strasbourg, CNRS, IPHC UMR 7178, Laboratoire de Reconnaissance et Procédés de Séparation Moléculaire (RePSeM), ECPM 25 rue Becquerel F-67000 Strasbourg, France
| | - Régis D Gougeon
- UMR PAM, Université de Bourgogne/Agrosup Dijon, Institut Universitaire de la Vigne et du Vin - Jules Guyot, 21000 Dijon, France
| | - Hervé Alexandre
- UMR PAM, Université de Bourgogne/Agrosup Dijon, Institut Universitaire de la Vigne et du Vin - Jules Guyot, 21000 Dijon, France
| | - Stéphane Vuilleumier
- Université de Strasbourg, CNRS, GMGM UMR 7156, 28 rue Goethe, 67000 Strasbourg, France
| | - Barbara Ernst
- Université de Strasbourg, CNRS, IPHC UMR 7178, Laboratoire de Reconnaissance et Procédés de Séparation Moléculaire (RePSeM), ECPM 25 rue Becquerel F-67000 Strasbourg, France.
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13
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Lemaitre-Guillier C, Fontaine F, Roullier-Gall C, Harir M, Magnin-Robert M, Clément C, Trouvelot S, Gougeon RD, Schmitt-Kopplin P, Adrian M. Cultivar- and Wood Area-Dependent Metabolomic Fingerprints of Grapevine Infected by Botryosphaeria Dieback. Phytopathology 2020; 110:1821-1837. [PMID: 32597304 DOI: 10.1094/phyto-02-20-0055-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Botryosphaeria dieback is one of the most significant grapevine trunk diseases that affects the sustainability of the vineyards and provokes economic losses. The causal agents, Botryosphaeriaceae species, live in and colonize the wood of the perennial organs causing wood necrosis. Diseased vines show foliar symptoms, chlorosis, or apoplexy, associated to a characteristic brown stripe under the bark. According to the susceptibility of the cultivars, specific proteins such as PR-proteins and other defense-related proteins are accumulated in the brown stripe compared with the healthy woody tissues. In this study, we enhanced the characterization of the brown stripe and the healthy wood by obtaining a metabolite profiling for the three cultivars Chardonnay, Gewurztraminer, and Mourvèdre to deeper understand the interaction between the Botryosphaeria dieback pathogens and grapevine. The study confirmed a specific pattern according to the cultivar and revealed significant differences between the brown stripe and the healthy wood, especially for phytochemical and lipid compounds. This is the first time that such chemical discrimination was made and that lipids were so remarkably highlighted in the interaction of Botryosphaeriaceae species and grapevine. Their role in the disease development is discussed.
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Affiliation(s)
| | - Florence Fontaine
- SFR Condorcet FR CNRS3417, Université de Reims Champagne-Ardenne, RIBP EA 4707, Laboratoire Résistance Induite et Bioprotection des Plantes, BP 1039, 51687 Reims Cedex 2, France
| | - Chloé Roullier-Gall
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Mourad Harir
- Technische Universität München, Chair of Analytical Food Chemistry, Freising-Weihenstephan, Germany
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, German Research Center for Environmental Health, Neuherberg, Germany
| | - Maryline Magnin-Robert
- SFR Condorcet FR CNRS3417, Université de Reims Champagne-Ardenne, RIBP EA 4707, Laboratoire Résistance Induite et Bioprotection des Plantes, BP 1039, 51687 Reims Cedex 2, France
| | - Christophe Clément
- SFR Condorcet FR CNRS3417, Université de Reims Champagne-Ardenne, RIBP EA 4707, Laboratoire Résistance Induite et Bioprotection des Plantes, BP 1039, 51687 Reims Cedex 2, France
| | - Sophie Trouvelot
- Agroécologie, AgroSup Dijon, CNRS, INRAE, Univ. Bourgogne, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Régis D Gougeon
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Philippe Schmitt-Kopplin
- Technische Universität München, Chair of Analytical Food Chemistry, Freising-Weihenstephan, Germany
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, German Research Center for Environmental Health, Neuherberg, Germany
| | - Marielle Adrian
- Agroécologie, AgroSup Dijon, CNRS, INRAE, Univ. Bourgogne, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France
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14
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Rossignol J, Dujourdy L, Stuerga D, Cayot P, Gougeon RD, Bou-Maroun E. A First Tentative for Simultaneous Detection of Fungicides in Model and Real Wines by Microwave Sensor Coupled to Molecularly Imprinted Sol-Gel Polymers. Sensors (Basel) 2020; 20:s20216224. [PMID: 33142813 PMCID: PMC7662697 DOI: 10.3390/s20216224] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 10/23/2020] [Accepted: 10/29/2020] [Indexed: 05/11/2023]
Abstract
A molecularly imprinted silica (MIS) coupled to a microwave sensor was used to detect three fungicides (iprodione, procymidone and pyrimethanil) present in most French wines. Chemometric methods were applied to interpret the microwave spectra and to correlate microwave signals and fungicide concentrations in a model wine medium, and in white and red Burgundy wines. The developed microwave sensor coupled to an MIS and to its control, a nonimprinted silica (NIS), was successfully applied to detect the three fungicides present in trace levels (ng L-1) in a model wine. The MIS sensor discriminated the fungicide concentrations better than the NIS sensor. Partial Least Squares models were suitable for determining iprodione in white and red wines. A preliminary method validation was applied to iprodione in the white and red wines. It showed a limit of detection (LOD) lower than 30 ng L-1 and a recovery percentage between 90 and 110% when the iprodione concentration was higher than the LOD. The determined concentrations were below the authorized level by far.
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Affiliation(s)
- Jérôme Rossignol
- Laboratoire Interdisciplinaire Carnot de Bourgogne, CNRS UMR 6303, Departement Interface, GERM, University Bourgogne Franche-Comté, 21078 Dijon, France; (J.R.); (D.S.)
| | - Laurence Dujourdy
- Service d’Appui à la Recherche, AgroSup Dijon, F-21000 Dijon, France;
| | - Didier Stuerga
- Laboratoire Interdisciplinaire Carnot de Bourgogne, CNRS UMR 6303, Departement Interface, GERM, University Bourgogne Franche-Comté, 21078 Dijon, France; (J.R.); (D.S.)
| | - Philippe Cayot
- AgroSup Dijon, University Bourgogne Franche-Comté, PAM UMR A 02.102, Procédés Alimentaires et Microbiologiques, F-21000 Dijon, France; (P.C.); (R.D.G.)
| | - Régis D. Gougeon
- AgroSup Dijon, University Bourgogne Franche-Comté, PAM UMR A 02.102, Procédés Alimentaires et Microbiologiques, F-21000 Dijon, France; (P.C.); (R.D.G.)
- Institut Universitaire de la Vigne et du Vin Jules Guyot, AgroSup Dijon, University Bourgogne Franche-Comté, PAM UMR A 02.102, Procédés Alimentaires et Microbiologiques, F-21000 Dijon, France
| | - Elias Bou-Maroun
- AgroSup Dijon, University Bourgogne Franche-Comté, PAM UMR A 02.102, Procédés Alimentaires et Microbiologiques, F-21000 Dijon, France; (P.C.); (R.D.G.)
- Correspondence: ; Tel.: +33-3-80-77-40-80
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15
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Duley G, Dujourdy L, Klein S, Werwein A, Spartz C, Gougeon RD, Taylor DK. Regionality in Australian Pinot noir wines: A study on the use of NMR and ICP-MS on commercial wines. Food Chem 2020; 340:127906. [PMID: 32890857 DOI: 10.1016/j.foodchem.2020.127906] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 08/19/2020] [Accepted: 08/19/2020] [Indexed: 01/09/2023]
Abstract
Wine quality and character are defined in part by the terroir in which the grapes are grown. Metabolomic techniques, such as nuclear magnetic resonance (NMR) spectroscopy and inductively coupled plasma mass spectrometry (ICP-MS), are used to characterise wines and to detect wine fraud in other countries but have not been extensively trialled in Australia. This paper describes the use of ICP-MS and NMR to characterise a selection of Pinot noir wines. Wines from varying terroirs could be somewhat distinguished by their mineral content using principal component analysis (PCA). PCA was able to separate wines by their Australian states more clearly than by region. Metabolomic analysis of the wines using NMR did not find any correlations with climate/daytime temperatures, or region. An analysis of coinertia suggested that the two datasets were not redundant, and it is proposed that ICP-MS data is the most useful for determining regionality.
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Affiliation(s)
- Gavin Duley
- School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, Glen Osmond, South Australia 5064, Australia.
| | - Laurence Dujourdy
- Service d'Appui à la Recherche, AgroSup Dijon, F-21000 Dijon, France
| | - Susanne Klein
- Institut Heidger KG, Novianderweg 24, 54518 Osann-Monzel, Germany
| | - Anna Werwein
- Institut Heidger KG, Novianderweg 24, 54518 Osann-Monzel, Germany
| | - Christina Spartz
- Institut Heidger KG, Novianderweg 24, 54518 Osann-Monzel, Germany
| | - Régis D Gougeon
- Institut Universitaire de la Vigne et du Vin Jules Guyot, Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Dennis K Taylor
- School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, Glen Osmond, South Australia 5064, Australia
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16
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Bahut F, Romanet R, Sieczkowski N, Schmitt-Kopplin P, Nikolantonaki M, Gougeon RD. Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine. Food Chem 2020; 325:126941. [PMID: 32387931 DOI: 10.1016/j.foodchem.2020.126941] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 04/23/2020] [Accepted: 04/28/2020] [Indexed: 11/30/2022]
Abstract
Maintaining wine oxidative stability during barrel ageing and shelf life storage remains a challenge. This study evaluated the antioxidant activities of soluble extracts from seven enological yeast derivatives (YDs) with increased glutathione (GSH) enrichment. YDs enriched in GSH appeared on average 3.3 times more efficient at quenching radical species than YDs not enriched in GSH. The lack of correlation (Spearman correlation ρ = 0.46) between the GSH concentration released from YDs and their radical scavenging activity shed light on other non-GSH compounds present. After 4-methyl-1,2-benzoquinone derivatization, UHPLC-Q-ToF MS analyses specifically identified 52 nucleophiles potentially representing an extensive molecular nucleophilic fingerprint of YDs. The comparative analysis of YD chemical oxidation conditions revealed that the nucleophilic molecular fingerprint of the YD was strongly correlated to its antiradical activity. The proposed strategy shows that nucleophiles co-accumulated with GSH during the enrichment of YDs are responsible for their antioxidant activities.
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Affiliation(s)
- 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
| | - 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
| | | | - 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, Alte Akademie 10, D-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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17
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Roullier-Gall C, Signoret J, Coelho C, Hemmler D, Kajdan M, Lucio M, Schäfer B, Gougeon RD, Schmitt-Kopplin P. Influence of regionality and maturation time on the chemical fingerprint of whisky. Food Chem 2020; 323:126748. [PMID: 32304953 DOI: 10.1016/j.foodchem.2020.126748] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 03/23/2020] [Accepted: 04/03/2020] [Indexed: 11/21/2022]
Abstract
Understanding the chemical composition of whisky and the impact of each step in the manufacturing process provides a basis for responding to the challenges of producing high quality spirits. In this study, the objective was to discriminate whiskies according to their geographical origin and authenticate the maturation time in cask based on the non-volatile profiles. The combination of FT-ICR-MS and chemometrics allowed the distinction of whiskies from four geographical origins in Scotland (Highlands, Lowlands, Speyside and Islay). Statistical modeling was also used to discriminate whiskies according to the maturation time in cask and reveal chemical markers associated with the ageing regardless of the origin or the production process. Interestingly, the flow of transfer of compounds from wood barrels to distillates is not constant and homogeneous over the maturation time. The largest transfer of compounds from the barrel to the whisky was observed around twelve years of maturation.
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Affiliation(s)
- Chloé Roullier-Gall
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France.
| | - Julie Signoret
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Christian Coelho
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Daniel Hemmler
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, Technische Universität München, Freising, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | - Mathieu Kajdan
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Marianna Lucio
- Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | | | - Régis D Gougeon
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Philippe Schmitt-Kopplin
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, Technische Universität München, Freising, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany.
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18
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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19
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Bahut F, Liu Y, Romanet R, Coelho C, Sieczkowski N, Alexandre H, Schmitt-Kopplin P, Nikolantonaki M, Gougeon RD. Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study. Food Res Int 2019; 123:762-770. [DOI: 10.1016/j.foodres.2019.06.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2018] [Revised: 04/23/2019] [Accepted: 06/05/2019] [Indexed: 10/26/2022]
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20
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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. J Agric Food Chem 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] [What about the content of this article? (0)] [Affiliation(s)] [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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21
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Coelho C, Gougeon RD, Perepelkine L, Alexandre H, Guzzo J, Weidmann S. Chemical Transfers Occurring Through Oenococcus oeni Biofilm in Different Enological Conditions. Front Nutr 2019; 6:95. [PMID: 31294028 PMCID: PMC6603213 DOI: 10.3389/fnut.2019.00095] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Accepted: 06/07/2019] [Indexed: 11/30/2022] Open
Abstract
Chardonnay wine malolactic fermentations were carried out to evaluate the chemical transfers occurring at the wood/wine interface in the presence of two different bacterial lifestyles. To do this, Oenococcus oeni was inoculated into must and wine in its planktonic and biofilm lifestyles, whether adhering or not to oak chips, leading to three distinct enological conditions: (i) post-alcoholic fermentation inoculation in wine in the absence of oak chips, (ii) post-alcoholic fermentation inoculation in wine in the presence of oak chips, and (iii) co-inoculation of both Saccharomyces cerevisiae and O. oeni directly in Chardonnay musts in the presence of oak chips. Classical microbiological and physico-chemical parameters analyzed during the fermentation processes confirmed that alcoholic fermentation was completed identically regardless of the enological conditions, and that once O. oeni had acquired a biofilm lifestyle in the presence or absence of oak, malolactic fermentation occurred faster and with better reproducibility compared to planktonic lifestyles. Analyses of volatile components (higher alcohols and wood aromas) and non-volatile components (Chardonnay grape polyphenols) carried out in the resulting wines revealed chemical differences, particularly when bacterial biofilms were present at the wood interface. This study revealed the non-specific trapping activity of biofilm networks in the presence of wood and grape compounds regardless of the enological conditions. Changes of concentrations in higher alcohols reflected the fermentation bioactivity of bacterial biofilms on wood surfaces. These chemical transfers were statistically validated by an untargeted approach using Excitation Emission Matrices of Fluorescence combined with multivariate analysis to discriminate innovative enological practices during winemaking and to provide winemakers with an optical tool for validating the biological and chemical differentiations occurring in wine that result from their decisions.
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Affiliation(s)
- Christian Coelho
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Régis D Gougeon
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Luc Perepelkine
- SAAT Sayens, Maison Régionale de l'Innovation, Dijon, France
| | - Hervé Alexandre
- UMR A 02.102 PAM Laboratoire VAlMiS AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Jean Guzzo
- UMR A 02.102 PAM Laboratoire VAlMiS AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Stéphanie Weidmann
- UMR A 02.102 PAM Laboratoire VAlMiS AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
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22
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Roullier-Gall C, Kanawati B, Hemmler D, Druschel GK, Gougeon RD, Schmitt-Kopplin P. Electrochemical triggering of the Chardonnay wine metabolome. Food Chem 2019; 286:64-70. [PMID: 30827658 DOI: 10.1016/j.foodchem.2019.01.149] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 01/16/2019] [Accepted: 01/22/2019] [Indexed: 10/27/2022]
Abstract
Oxidation of wine upon bottle ageing is a crucial matter of concern for the qualitative long-term storage of white wines. However, understanding the various molecular mechanisms potentially involved, which can impact the wine composition, requires that top-down analytical strategies are implemented. Here, we report the analysis of bottle aged Chardonnay wines made from the same must, but differing by the amount of SO2 initially added to the must at pressing (0 and 8 g·h L-1). Metabolomics fingerprints obtained from electrochemical simulation of oxidative reactions were obtained by coupling of either on-line or off-line electrochemical oxidation to FT-ICR-MS detection. We reveal that, whatever the electrochemical DC voltage is, wines with initial SO2 addition displayed molecular fingerprints, which remained more similar to the non-oxidized wine without initial SO2 addition. We further show that a diversity of sulfur-containing compounds appeared to be the most sensitive to oxidation, whereas nitrogen-containing compounds were mostly formed.
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Affiliation(s)
- Chloé Roullier-Gall
- Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.
| | - Basem Kanawati
- Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany
| | - Daniel Hemmler
- Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany
| | - Gregory K Druschel
- Department of Earth Sciences, Indiana University - Purdue University Indianapolis, IN 46202, United States
| | - Régis D Gougeon
- Institut Universitaire de la Vigne et du Vin Jules Guyot, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Philippe Schmitt-Kopplin
- Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.
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23
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Schmitt-Kopplin P, Hemmler D, Moritz F, Gougeon RD, Lucio M, Meringer M, Müller C, Harir M, Hertkorn N. Systems chemical analytics: introduction to the challenges of chemical complexity analysis. Faraday Discuss 2019; 218:9-28. [DOI: 10.1039/c9fd00078j] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
We present concepts of complexity, and complex chemistry in systems subjected to biotic and abiotic transformations, and introduce analytical possibilities to disentangle chemical complexity into its elementary parts as a global integrated approach termed systems chemical analytics.
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Affiliation(s)
- Philippe Schmitt-Kopplin
- HelmholtzZentrum Muenchen
- German Research Center for Environmental Health
- Department of Environmental Sciences
- D-85764 Neuherberg
- Germany
| | - Daniel Hemmler
- HelmholtzZentrum Muenchen
- German Research Center for Environmental Health
- Department of Environmental Sciences
- D-85764 Neuherberg
- Germany
| | - Franco Moritz
- HelmholtzZentrum Muenchen
- German Research Center for Environmental Health
- Department of Environmental Sciences
- D-85764 Neuherberg
- Germany
| | - Régis D. Gougeon
- UMR PAM Université de Bourgogne/AgroSup Dijon
- Institut Universitaire de la Vigne et du Vin
- Dijon
- France
| | - Marianna Lucio
- HelmholtzZentrum Muenchen
- German Research Center for Environmental Health
- Department of Environmental Sciences
- D-85764 Neuherberg
- Germany
| | - Markus Meringer
- German Aerospace Center (DLR)
- Earth Observation Center (EOC)
- 82234 Oberpfaffenhofen-Wessling
- Germany
| | - Constanze Müller
- HelmholtzZentrum Muenchen
- German Research Center for Environmental Health
- Department of Environmental Sciences
- D-85764 Neuherberg
- Germany
| | - Mourad Harir
- HelmholtzZentrum Muenchen
- German Research Center for Environmental Health
- Department of Environmental Sciences
- D-85764 Neuherberg
- Germany
| | - Norbert Hertkorn
- HelmholtzZentrum Muenchen
- German Research Center for Environmental Health
- Department of Environmental Sciences
- D-85764 Neuherberg
- Germany
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24
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Nikolantonaki M, Coelho C, Noret L, Zerbib M, Vileno B, Champion D, Gougeon RD. Measurement of white wines resistance against oxidation by Electron Paramagnetic Resonance spectroscopy. Food Chem 2019; 270:156-161. [DOI: 10.1016/j.foodchem.2018.07.052] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 07/04/2018] [Accepted: 07/08/2018] [Indexed: 10/28/2022]
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25
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Nikolantonaki M, Julien P, Coelho C, Roullier-Gall C, Ballester J, Schmitt-Kopplin P, Gougeon RD. Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study. Front Chem 2018; 6:182. [PMID: 29938203 PMCID: PMC6002495 DOI: 10.3389/fchem.2018.00182] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Accepted: 05/07/2018] [Indexed: 11/13/2022] Open
Abstract
This paper is a comprehensive study regarding the role of glutathione as a natural antioxidant on white wines aging potential. It includes sensory and ultrahigh resolution mass spectrometry (FTICR-MS) metabolomics of aged chardonnay wines from 2008 to 2009 vintages, made after glutathione spiking at alcoholic fermentation or bottling. The closure effect was also considered. The sensory analysis revealed a clear vintage, closure and glutathione effect on wines oxidative character after several years of bottle aging. Spearman rank correlation was applied to link the sensory analysis and the exact mass information from FT-ICR-MS. FTICR-MS along with multivariate statistical analyses put in evidence that glutathione efficiency against wines sensory oxidative stability is related to wines antioxidant metabolome consisting of N- and S- containing compounds like amino acids, aromatic compounds and peptides. The chemical composition and origin of wines antioxidant metabolome suggests that its management since the very beginning of the vinification process is a key factor to estimate wines aging potential.
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Affiliation(s)
- Maria Nikolantonaki
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin - Jules Guyot, Dijon, France
| | - Perrine Julien
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 Centre National de la Recherche Scientifique, UMR 1324 INRA-Université de Bourgogne Franche Comté, Dijon, France
| | - Christian Coelho
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin - Jules Guyot, Dijon, France
| | - Chloé Roullier-Gall
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin - Jules Guyot, Dijon, France.,Research Unit Analytical Bio Geo Chemistry, Helmholtz Zentrum Muenchen, Neuherberg, Germany.,Technische Universität München, Analytical Food Chemistry, Freising, Germany
| | - Jordi Ballester
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 Centre National de la Recherche Scientifique, UMR 1324 INRA-Université de Bourgogne Franche Comté, Dijon, France
| | - Philippe Schmitt-Kopplin
- Research Unit Analytical Bio Geo Chemistry, Helmholtz Zentrum Muenchen, Neuherberg, Germany.,Technische Universität München, Analytical Food Chemistry, Freising, Germany
| | - Régis D Gougeon
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin - Jules Guyot, Dijon, France
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26
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Coelho C, Julien P, Nikolantonaki M, Noret L, Magne M, Ballester J, Gougeon RD. Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution-Impact of Must Clarification and Bottle Closure. Front Chem 2018; 6:95. [PMID: 29682498 PMCID: PMC5897750 DOI: 10.3389/fchem.2018.00095] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2017] [Accepted: 03/19/2018] [Indexed: 01/31/2023] Open
Abstract
Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbidity level were opened in 2015 in order to assess the intensity of the reductive and/or oxidative aromas (REDOX sensory scores) by a trained sensory panel. The chemical analyses consisted in polyphenols and colloids quantification, followed by a proteomic characterization. For the two vintages, the REDOX sensory scores appeared to be driven both by the type of closure and to a lesser extent by the level of must clarification. Vintages and must racking prefermentative operations were also distinguished by chemical analyses. All white wines from the lowest must turbidity had the lowest REDOX sensory scores. Such wines exhibited lower concentrations in tyrosol and grape reaction product and higher concentrations in colloids with relatively low molecular weights. Among these macromolecules, grape proteins were also quantified, two of them exhibiting concentrations in bottled wines, which were statistically correlated to oxidative evolution in white wines.
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Affiliation(s)
- Christian Coelho
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, France
| | - Perrine Julien
- UMR UB/INRA/Centre National de la Recherche Scientifique, Centre des Sciences du Goût et de l'Alimentation, Equipe Culture, Expertise et Perception, Dijon, France
| | - Maria Nikolantonaki
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, France
| | - Laurence Noret
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, France
| | - Mathilde Magne
- UMR UB/INRA/Centre National de la Recherche Scientifique, Centre des Sciences du Goût et de l'Alimentation, Equipe Culture, Expertise et Perception, Dijon, France
| | - Jordi Ballester
- UMR UB/INRA/Centre National de la Recherche Scientifique, Centre des Sciences du Goût et de l'Alimentation, Equipe Culture, Expertise et Perception, Dijon, France
| | - Régis D Gougeon
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, France
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27
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Roullier-Gall C, Signoret J, Hemmler D, Witting MA, Kanawati B, Schäfer B, Gougeon RD, Schmitt-Kopplin P. Usage of FT-ICR-MS Metabolomics for Characterizing the Chemical Signatures of Barrel-Aged Whisky. Front Chem 2018. [PMID: 29520358 PMCID: PMC5827162 DOI: 10.3389/fchem.2018.00029] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
Abstract
Whisky can be described as a complex matrix integrating the chemical history from the fermented cereals, the wooden barrels, the specific distillery processes, aging, and environmental factors. In this study, using Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) and liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS), we analyzed 150 whisky samples from 49 different distilleries, 7 countries, and ranging from 1 day new make spirit to 43 years of maturation with different types of barrel. Chemometrics revealed the unexpected impact of the wood history on the distillate's composition during barrel aging, regardless of the whisky origin. Flavonols, oligolignols, and fatty acids are examples of important chemical signatures for Bourbon casks, whereas a high number of polyphenol glycosides, including for instance quercetin-glucuronide or myricetin-glucoside as potential candidates, and carbohydrates would discriminate Sherry casks. However, the comparison of barrel aged rums and whiskies revealed specific signatures, highlighting the importance of the initial composition of the distillate and the distillery processes.
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Affiliation(s)
- Chloé Roullier-Gall
- Comprehensive Foodomics Platform, Technische Universität München, Freising, Germany.,Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | - Julie Signoret
- Comprehensive Foodomics Platform, Technische Universität München, Freising, Germany
| | - Daniel Hemmler
- Comprehensive Foodomics Platform, Technische Universität München, Freising, Germany.,Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | - Michael A Witting
- Comprehensive Foodomics Platform, Technische Universität München, Freising, Germany.,Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | - Basem Kanawati
- Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | | | - Régis D Gougeon
- UMR PAM Université de Bourgogne, AgroSupDijon, Institut Universitaire de la Vigne et du Vin, Dijon, France
| | - Philippe Schmitt-Kopplin
- Comprehensive Foodomics Platform, Technische Universität München, Freising, Germany.,Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
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28
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Roullier-Gall C, Heinzmann SS, Garcia JP, Schmitt-Kopplin P, Gougeon RD. Chemical messages from an ancient buried bottle: metabolomics for wine archeochemistry. NPJ Sci Food 2017; 1:1. [PMID: 31304243 PMCID: PMC6548415 DOI: 10.1038/s41538-017-0001-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2016] [Revised: 03/07/2017] [Accepted: 03/24/2017] [Indexed: 11/09/2022] Open
Abstract
Restoration works in the old Clunisian Saint-Vivant monastery in Burgundy revealed an unidentified wine bottle (SV1) dating between 1772 and 1860. Chemical evidence for SV1 origin and nature are presented here using non-targeted Fourier Transform Ion Cyclotron Resonance Mass Spectrometry and Nuclear Magnetic Resonance analyses. The SV1 chemical diversity was compared to red wines (Pinot Noir) from the Romanée Saint Vivant appellation and from six different vintages spanning from 1915 to 2009. The close metabolomic signature between SV1 and Romanée Saint Vivant wines spoke in favor of a filiation between these wines, in particular considering the Pinot noir grape variety. A further statistical comparison with up to 77 Pinot noir wines from Burgundy and vintages from nearly all the 20th century, confirmed that SV1 must have been made more than one hundred years ago. The increasing number of detected high masses and of nitrogen containing compounds with the ageing of the wine was in accordance with known ageing mechanisms. Besides, resveratrol was shown here to be preserved for more than one hundred years in wine. For the first time, the age of an old unknown wine along with its grape variety have been assessed through non-targeted metabolomic analyses. For the first time, non-targeted metabolomics analyses were employed to assess the age of an unlabeled old wine together with its grape variety. Roullier-Gall at the Technische Universitat Munchen and coworkers from both Germany and France identified the metabolomics of unknown wine SV1 using high resolution FT-ICR Mass Spectrometry in combination with NMR. By comparing the metabolic signature of SV1 with the reference wines, it was found the SV1 wine was more than 100 years old and its grape variety was close to the Pinot Noir from the Romanée Saint Vivant appellation. Moreover, this was the first time that resveratrol was observed in wines of more than one hundred years. This archeochemical method can serve as an alternative approach to the commonly used genetic-based techniques on the wine authentication.
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Affiliation(s)
- Chloé Roullier-Gall
- 1Technische Universitat Munchen, Chair of Analytical Food Chemistry, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany.,2German Research Center for Environmental Health, Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstadter Landstrasse. 1, 85764 Neuherberg, Germany
| | - Silke S Heinzmann
- 2German Research Center for Environmental Health, Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstadter Landstrasse. 1, 85764 Neuherberg, Germany
| | - Jean-Pierre Garcia
- 3UMR 6298 ARTEHIS, Université de Bourgogne/CNRS/culture, Université de Bourgogne, 6 bd Gabriel, 21000 Dijon, France
| | - Philippe Schmitt-Kopplin
- 1Technische Universitat Munchen, Chair of Analytical Food Chemistry, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany.,2German Research Center for Environmental Health, Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstadter Landstrasse. 1, 85764 Neuherberg, Germany
| | - Régis D Gougeon
- UMR A 02.102 PAM Université de Bourgogne/Agrosup Dijon, Equipe PCAV, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Rue Claude Ladrey, BP 27877 Dijon Cedex, France
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29
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Bitar M, Roudaut G, Maalouly J, Brandès S, Gougeon RD, Cayot P, Bou-Maroun E. Water sorption isotherms of molecularly imprinted polymers. Relation between water binding and iprodione binding capacity. REACT FUNCT POLYM 2017. [DOI: 10.1016/j.reactfunctpolym.2017.02.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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30
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Coelho C, Parot J, Gonsior M, Nikolantonaki M, Schmitt-Kopplin P, Parlanti E, Gougeon RD. Asymmetrical flow field-flow fractionation of white wine chromophoric colloidal matter. Anal Bioanal Chem 2017; 409:2757-2766. [DOI: 10.1007/s00216-017-0221-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 01/09/2017] [Accepted: 01/23/2017] [Indexed: 12/31/2022]
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31
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Grangeteau C, Roullier-Gall C, Rousseaux S, Gougeon RD, Schmitt-Kopplin P, Alexandre H, Guilloux-Benatier M. Wine microbiology is driven by vineyard and winery anthropogenic factors. Microb Biotechnol 2016; 10:354-370. [PMID: 27778455 PMCID: PMC5328833 DOI: 10.1111/1751-7915.12428] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Revised: 09/02/2016] [Accepted: 09/20/2016] [Indexed: 02/02/2023] Open
Abstract
The effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfiting) on the fungal populations of grape berries were studied. The global diversity of fungal populations (moulds and yeasts) was performed by pyrosequencing. The anthropic activities studied modified fungal diversity. Thus, a decrease in biodiversity was measured for three successive vintages for the grapes of the plot cultivated with Organic protection compared to plots treated with Conventional and Ecophyto protections. The fungal populations were then considerably modified by the pressing‐clarification step. The addition of sulfur dioxide also modified population dynamics and favoured the domination of the species Saccharomyces cerevisiae during fermentation. The non‐targeted chemical analysis of musts and wines by FT‐ICR‐MS showed that the wines could be discriminated at the end of alcoholic fermentation as a function of adding SO2 or not, but also and above all as a function of phytosanitary protection, regardless of whether these fermentations took place in the presence of SO2 or not. Thus, the existence of signatures in wines of chemical diversity and microbiology linked to vineyard protection has been highlighted.
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Affiliation(s)
- Cédric Grangeteau
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France.,IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078, Dijon Cedex, France
| | - Chloé Roullier-Gall
- Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354, Freising-Weihenstephan, Germany.,Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764, Neuherberg, Germany
| | - Sandrine Rousseaux
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France.,IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078, Dijon Cedex, France
| | - Régis D Gougeon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France.,IUVV Equipe PAPC, rue Claude Ladrey, BP 27877, 21078, Dijon Cedex, France
| | - Philippe Schmitt-Kopplin
- Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354, Freising-Weihenstephan, Germany.,Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764, Neuherberg, Germany
| | - Hervé Alexandre
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France.,IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078, Dijon Cedex, France
| | - Michèle Guilloux-Benatier
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France.,IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078, Dijon Cedex, France
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Lagorce-Tachon A, Karbowiak T, Paulin C, Simon JM, Gougeon RD, Bellat JP. About the Role of the Bottleneck/Cork Interface on Oxygen Transfer. J Agric Food Chem 2016; 64:6672-6675. [PMID: 27564243 DOI: 10.1021/acs.jafc.6b02465] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The transfer of oxygen through a corked bottleneck was investigated using a manometric technique. First, the effect of cork compression on oxygen transfer was evaluated without considering the glass/cork interface. No significant effect of cork compression (at 23% strain, corresponding to the compression level of cork in a bottleneck for still wines) was noticeable on the effective diffusion coefficient of oxygen. The mean value of the effective diffusion coefficient is equal to 10(-8) m(2) s(-1), with a statistical distribution ranging from 10(-10) to 10(-7) m(2) s(-1), which is of the same order of magnitude as for the non-compressed cork. Then, oxygen transfer through cork compressed in a glass bottleneck was determined to assess the effect of the glass/cork interface. In the particular case of a gradient-imposed diffusion of oxygen through our model corked bottleneck system (dry cork without surface treatment; 200 and ∼0 hPa of oxygen on both sides of the sample), the mean effective diffusion coefficient is of 5 × 10(-7) m(2) s(-1), thus revealing the possible importance of the role of the glass/stopper interface in the oxygen transfer.
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Affiliation(s)
- Aurélie Lagorce-Tachon
- Université Bourgogne Franche-Comté , AgroSup Dijon, UMR Procédés Alimentaires et Microbiologiques (PAM), 1 Esplanade Erasme, F-21078 Dijon, France
- Université Bourgogne Franche-Comté , Institut Universitaire de la Vigne et du Vin, 1 Rue Claude Ladrey, F-21078 Dijon, France
- Université de Bourgogne Franche-Comté , Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 Centre National de la Recherche Scientifique (CNRS), 9 Avenue Alain Savary, F-21078 Dijon, France
| | - Thomas Karbowiak
- Université Bourgogne Franche-Comté , AgroSup Dijon, UMR Procédés Alimentaires et Microbiologiques (PAM), 1 Esplanade Erasme, F-21078 Dijon, France
| | - Christian Paulin
- Université de Bourgogne Franche-Comté , Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 Centre National de la Recherche Scientifique (CNRS), 9 Avenue Alain Savary, F-21078 Dijon, France
| | - Jean-Marc Simon
- Université de Bourgogne Franche-Comté , Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 Centre National de la Recherche Scientifique (CNRS), 9 Avenue Alain Savary, F-21078 Dijon, France
| | - Régis D Gougeon
- Université Bourgogne Franche-Comté , AgroSup Dijon, UMR Procédés Alimentaires et Microbiologiques (PAM), 1 Esplanade Erasme, F-21078 Dijon, France
- Université Bourgogne Franche-Comté , Institut Universitaire de la Vigne et du Vin, 1 Rue Claude Ladrey, F-21078 Dijon, France
| | - Jean-Pierre Bellat
- Université de Bourgogne Franche-Comté , Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 Centre National de la Recherche Scientifique (CNRS), 9 Avenue Alain Savary, F-21078 Dijon, France
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Roullier-Gall C, Witting M, Moritz F, Gil RB, Goffette D, Valade M, Schmitt-Kopplin P, Gougeon RD. Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis. Food Chem 2016; 203:207-215. [DOI: 10.1016/j.foodchem.2016.02.043] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2015] [Revised: 02/01/2016] [Accepted: 02/05/2016] [Indexed: 12/23/2022]
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Lagorce-Tachon A, Karbowiak T, Simon JM, Gougeon RD, Bellat JP. Rebuttal to "The Permeation of Cork Revisited". J Agric Food Chem 2016; 64:4185-4188. [PMID: 27132651 DOI: 10.1021/acs.jafc.6b00599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Affiliation(s)
- Aurélie Lagorce-Tachon
- Université Bourgogne Franche-Comté, Agrosup Dijon, UMR PAM , 1 esplanade Erasme, 21078 Dijon, France
- Université Bourgogne Franche-Comté, Institut Universitaire de la Vigne et du Vin , 1 rue Claude Ladrey, 21078 Dijon, France
- Université Bourgogne Franche-Comté, Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS , 9 avenue Alain Savary, B.P. 47870, 21078 Dijon, France
| | - Thomas Karbowiak
- Université Bourgogne Franche-Comté, Agrosup Dijon, UMR PAM , 1 esplanade Erasme, 21078 Dijon, France
| | - Jean-Marc Simon
- Université Bourgogne Franche-Comté, Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS , 9 avenue Alain Savary, B.P. 47870, 21078 Dijon, France
| | - Régis D Gougeon
- Université Bourgogne Franche-Comté, Agrosup Dijon, UMR PAM , 1 esplanade Erasme, 21078 Dijon, France
- Université Bourgogne Franche-Comté, Institut Universitaire de la Vigne et du Vin , 1 rue Claude Ladrey, 21078 Dijon, France
| | - Jean-Pierre Bellat
- Université Bourgogne Franche-Comté, Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS , 9 avenue Alain Savary, B.P. 47870, 21078 Dijon, France
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Liu Y, Smirnov K, Lucio M, Gougeon RD, Alexandre H, Schmitt-Kopplin P. MetICA: independent component analysis for high-resolution mass-spectrometry based non-targeted metabolomics. BMC Bioinformatics 2016; 17:114. [PMID: 26936354 PMCID: PMC4776428 DOI: 10.1186/s12859-016-0970-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Accepted: 02/24/2016] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Interpreting non-targeted metabolomics data remains a challenging task. Signals from non-targeted metabolomics studies stem from a combination of biological causes, complex interactions between them and experimental bias/noise. The resulting data matrix usually contain huge number of variables and only few samples, and classical techniques using nonlinear mapping could result in computational complexity and overfitting. Independent Component Analysis (ICA) as a linear method could potentially bring more meaningful results than Principal Component Analysis (PCA). However, a major problem with most ICA algorithms is the output variations between different runs and the result of a single ICA run should be interpreted with reserve. RESULTS ICA was applied to simulated and experimental mass spectrometry (MS)-based non-targeted metabolomics data, under the hypothesis that underlying sources are mutually independent. Inspired from the Icasso algorithm, a new ICA method, MetICA was developed to handle the instability of ICA on complex datasets. Like the original Icasso algorithm, MetICA evaluated the algorithmic and statistical reliability of ICA runs. In addition, MetICA suggests two ways to select the optimal number of model components and gives an order of interpretation for the components obtained. CONCLUSIONS Correlating the components obtained with prior biological knowledge allows understanding how non-targeted metabolomics data reflect biological nature and technical phenomena. We could also extract mass signals related to this information. This novel approach provides meaningful components due to their independent nature. Furthermore, it provides an innovative concept on which to base model selection: that of optimizing the number of reliable components instead of trying to fit the data. The current version of MetICA is available at https://github.com/daniellyz/MetICA.
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Affiliation(s)
- Youzhong Liu
- Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstädter Landstr.1, 85758, Neuherberg, Germany.
- UMR PAM Université de Bourgogne/Agrosup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Rue Claude Ladrey, BP 27877, Dijon, Cedex, France.
| | - Kirill Smirnov
- Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstädter Landstr.1, 85758, Neuherberg, Germany.
| | - Marianna Lucio
- Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstädter Landstr.1, 85758, Neuherberg, Germany.
| | - Régis D Gougeon
- UMR PAM Université de Bourgogne/Agrosup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Rue Claude Ladrey, BP 27877, Dijon, Cedex, France.
| | - Hervé Alexandre
- UMR PAM Université de Bourgogne/Agrosup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Rue Claude Ladrey, BP 27877, Dijon, Cedex, France.
| | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstädter Landstr.1, 85758, Neuherberg, Germany.
- Technische Universität München, Chair of Analytical Food Chemistry, Alte Akademie 1085354, Freising-Weihenstephan, Germany.
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Abstract
Capillary electrophoresis appeared to be a powerful and reliable technique to analyze the diversity of wine compounds. Wine presents a great variety of natural chemicals coming from the grape berry extraction and the fermentation processes. The first and more abundant after water, ethanol has been quantified in wines via capillary electrophoresis. Other families like organic acids, neutral and acid sugars, polyphenols, amines, thiols, vitamins, and soluble proteins are electrophoretically separated from the complex matrix.Here, we will focus on the different methodologies that have been employed to conduct properly capillary electrophoresis in wine analysis.Two examples informing on wine chemistry obtained by capillary electrophoresis will be detailed. They concern polyphenol analysis and protein profiling. The first category is a well-developed quantitative approach important for the quality and the antioxidant properties conferred to wine. The second aspect involves more research aspects dealing with microbiota infections in the vineyard or in the grape as well as enological practices.
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Affiliation(s)
- Christian Coelho
- Institut Universitaire de la Vigne et du Vin, UMR PAM Université de Bourgogne, AgroSupDijon, Jules Guyot, Dijon, France.
| | - Franck Bagala
- Institut Universitaire de la Vigne et du Vin, UMR PAM Université de Bourgogne, AgroSupDijon, Jules Guyot, Dijon, France
| | - Régis D Gougeon
- Institut Universitaire de la Vigne et du Vin, UMR PAM Université de Bourgogne, AgroSupDijon, Jules Guyot, Dijon, France
| | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry, HelmholtzCenter Munich-Germany Research Center for Environmental Health GmbH, Neuherberg, Germany
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Coelho C, Aron A, Roullier-Gall C, Gonsior M, Schmitt-Kopplin P, Gougeon RD. Fluorescence fingerprinting of bottled white wines can reveal memories related to sulfur dioxide treatments of the must. Anal Chem 2015; 87:8132-7. [PMID: 26190639 DOI: 10.1021/acs.analchem.5b00388] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
For the first time, Excitation Emission Matrix (EEM) fluorescence spectroscopy was combined with parallel factor statistical analysis (PARAFAC) and applied to a set of 320 dry white wines of the Chardonnay grape variety. A four component PARAFAC model (C1, C2, C3 and C4) best explained the variability of fluorescence signatures of white wines. Subtle changes were observed in EEMs of white wines from two different vintages (2006 and 2007), where different concentrations of sulfur dioxide (0, 4, and 8 g·hL(-1)) were added to the grape must at pressing. PARAFAC results clearly indicated that sulfur dioxide added to the must subsequently influenced white wine chemistry into three distinct sulfur dioxide dose-dependent aging mechanisms. For both vintages, C1 and C2 were the dominant components affected by sulfur dioxide and likely reacting with phenolic compounds associated with some presumably proteinaceous material. Distinct component combinations revealed either SO2 dependent or vintage-dependent signatures, thus, showing the extent of the complex versatile significance underlying such fluorescence spectra, even after several years of bottle aging.
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Affiliation(s)
- Christian Coelho
- †UMR PAM Université de Bourgogne/AgroSupDijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Alissa Aron
- †UMR PAM Université de Bourgogne/AgroSupDijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Chloé Roullier-Gall
- †UMR PAM Université de Bourgogne/AgroSupDijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France.,‡Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.,§Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany
| | - Michael Gonsior
- ∥University of Maryland Center for Environmental Science, Chesapeake Biological Laboratory, Solomons, Maryland 20688, United States
| | - Philippe Schmitt-Kopplin
- ‡Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.,§Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany
| | - Régis D Gougeon
- †UMR PAM Université de Bourgogne/AgroSupDijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
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Lagorce-Tachon A, Karbowiak T, Loupiac C, Gaudry A, Ott F, Alba-Simionesco C, Gougeon RD, Alcantara V, Mannes D, Kaestner A, Lehmann E, Bellat JP. The cork viewed from the inside. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.10.023] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Roullier-Gall C, Witting M, Gougeon RD, Schmitt-Kopplin P. High precision mass measurements for wine metabolomics. Front Chem 2014; 2:102. [PMID: 25431760 PMCID: PMC4230200 DOI: 10.3389/fchem.2014.00102] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2014] [Accepted: 10/28/2014] [Indexed: 01/05/2023] Open
Abstract
An overview of the critical steps for the non-targeted Ultra-High Performance Liquid Chromatography coupled with Quadrupole Time-of-Flight Mass Spectrometry (UPLC-Q-ToF-MS) analysis of wine chemistry is given, ranging from the study design, data preprocessing and statistical analyses, to markers identification. UPLC-Q-ToF-MS data was enhanced by the alignment of exact mass data from FTICR-MS, and marker peaks were identified using UPLC-Q-ToF-MS(2). In combination with multivariate statistical tools and the annotation of peaks with metabolites from relevant databases, this analytical process provides a fine description of the chemical complexity of wines, as exemplified in the case of red (Pinot noir) and white (Chardonnay) wines from various geographic origins in Burgundy.
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Affiliation(s)
- Chloé Roullier-Gall
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France ; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München Neuherberg, Germany
| | - Michael Witting
- Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München Neuherberg, Germany
| | - Régis D Gougeon
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München Neuherberg, Germany ; Chair of Analytical Food Chemistry, Technische Universität München Freising-Weihenstephan, Germany
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Roullier-Gall C, Lucio M, Noret L, Schmitt-Kopplin P, Gougeon RD. How subtle is the "terroir" effect? Chemistry-related signatures of two "climats de Bourgogne". PLoS One 2014; 9:e97615. [PMID: 24858426 PMCID: PMC4032233 DOI: 10.1371/journal.pone.0097615] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2013] [Accepted: 04/23/2014] [Indexed: 12/18/2022] Open
Abstract
The chemical composition of grape berries is influenced by various environmental conditions often considered to be representative of a “terroir”. If grapes from a given terroir are assumed to reflect this origin in their chemical compositions, the corresponding wine should also reflect it. The aim of this work was therefore to reveal the “terroir” expression within the chemodiversity of grapes and related wines, using ultrahigh-resolution mass spectrometry. Grapes and corresponding wines, from two distinct – though very proximate – terroirs of Burgundy were analyzed over three vintages (2010, 2011 and 2012). Ultrahigh-resolution mass spectrometry and ultra-high performance liquid chromatography were used as untargeted and targeted approaches to discriminate complex chemical fingerprints for vintages, classes (wines, skins or musts), and terroirs. Statistical analyses revealed that even if vintages have the most significant impact on fingerprints, the most significant terroir differences are seen in the grapes of a given vintage.
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Affiliation(s)
- Chloé Roullier-Gall
- Institut Universitaire de la vigne et du vin, Jules Guyot, UMR A 02.102 Procédés Alimentaires et Microbiologiques, Equipe Procédés Alimentaires et Physico Chimie, AgroSupDijon/Université de Bourgogne, Dijon, France
- Analytical BioGeoChemistry, Helmholtz Zentrum München, German Research Center for Environmental Health, Neuherberg, Germany
| | - Marianna Lucio
- Analytical BioGeoChemistry, Helmholtz Zentrum München, German Research Center for Environmental Health, Neuherberg, Germany
| | - Laurence Noret
- Institut Universitaire de la vigne et du vin, Jules Guyot, UMR A 02.102 Procédés Alimentaires et Microbiologiques, Equipe Procédés Alimentaires et Physico Chimie, AgroSupDijon/Université de Bourgogne, Dijon, France
| | - Philippe Schmitt-Kopplin
- Analytical BioGeoChemistry, Helmholtz Zentrum München, German Research Center for Environmental Health, Neuherberg, Germany
- Chair of Analytical Food Chemistry, Technische Universität München, Freising-Weihenstephan, Germany
- * E-mail: (PS-K); (RDG)
| | - Régis D. Gougeon
- Institut Universitaire de la vigne et du vin, Jules Guyot, UMR A 02.102 Procédés Alimentaires et Microbiologiques, Equipe Procédés Alimentaires et Physico Chimie, AgroSupDijon/Université de Bourgogne, Dijon, France
- * E-mail: (PS-K); (RDG)
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41
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Assifaoui A, Huault L, Maissiat C, Roullier-Gall C, Jeandet P, Hirschinger J, Raya J, Jaber M, Lambert JF, Cayot P, Gougeon RD, Loupiac C. Structural studies of adsorbed protein (betalactoglobulin) on natural clay (montmorillonite). RSC Adv 2014. [DOI: 10.1039/c4ra11607k] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Adsorption of betalactoglobulin on montmorillonite leads to structural changes of the protein accompanied by a partial exfoliation of clay.
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Affiliation(s)
- Ali Assifaoui
- UMR PAM Université de Bourgogne/AgroSup Dijon
- PAPC Team
- 21000 Dijon, France
| | - Lucie Huault
- UMR PAM Université de Bourgogne/AgroSup Dijon
- PAPC Team
- 21000 Dijon, France
| | - Cyrielle Maissiat
- UMR PAM Université de Bourgogne/AgroSup Dijon
- PAPC Team
- 21000 Dijon, France
| | | | - Philippe Jeandet
- Laboratoire de Stress
- Défenses et Reproduction des Plantes
- Université de Reims Champagne-Ardenne
- UFR Sciences Exactes et Naturelles
- Unité de Recherche Vigne et Vins de Champagne – EA 4707
| | - Jérôme Hirschinger
- Institut de Chimie
- UMR 7177 CNRS
- Université de Strasbourg
- 67008 Strasbourg, France
| | - Jésus Raya
- Institut de Chimie
- UMR 7177 CNRS
- Université de Strasbourg
- 67008 Strasbourg, France
| | - Maguy Jaber
- Laboratoire d'Archéologie Moléculaire et Structurale (UMR 8220 CNRS)
- UPMC Université Paris 6
- Paris, France
| | - Jean-François Lambert
- Laboratoire de Réactivité de Surface (UMR 7197 CNRS)
- UPMC Université Paris 6
- 94200 Ivry-sur-Seine, France
| | - Philippe Cayot
- UMR PAM Université de Bourgogne/AgroSup Dijon
- PAPC Team
- 21000 Dijon, France
| | - Régis D. Gougeon
- UMR PAM Université de Bourgogne/AgroSup Dijon
- PAPC Team
- 21000 Dijon, France
| | - Camille Loupiac
- UMR PAM Université de Bourgogne/AgroSup Dijon
- PAPC Team
- 21000 Dijon, France
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Roullier-Gall C, Boutegrabet L, Gougeon RD, Schmitt-Kopplin P. A grape and wine chemodiversity comparison of different appellations in Burgundy: vintage vs terroir effects. Food Chem 2013; 152:100-7. [PMID: 24444912 DOI: 10.1016/j.foodchem.2013.11.056] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Revised: 11/07/2013] [Accepted: 11/11/2013] [Indexed: 01/14/2023]
Abstract
This study aimed at assessing the ability of high resolution Fourier Transform Ion Cyclotron Resonance - Mass Spectrometry (FTICR-MS) to differentiate grapes and corresponding wines from distinct vineyards managed by a same producer, according to complex chemical fingerprints. Grape extracts (at harvest) and corresponding wines from four different vineyards, sampled immediately after the alcoholic fermentation over three successive vintages, were analysed by FTICR-MS. Thousands of metabolites that are specific to a given vintage, or a given class (wine, skin or must) could be revealed, thus emphasising a strong vintage effect. The same wines were reanalyzed after a few years in bottle. Within the frame of this study, FTICR-MS along with multivariate statistical analyses could reveal significant terroir-discriminant families of metabolites from geographically close - though distinct - vineyards, but only after a few years of bottle ageing. It is supposed that the chemical composition of a wine holds memories of various environmental factors that have impacted its metabolic baggage at the moment of its elaboration. For the first time, such preliminary results indicate that non-targeted experiments can reveal such memories through terroir-related metabolic signatures of wines on a regional-scale that can potentially be as small as the countless "climats" of Burgundy.
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Affiliation(s)
- Chloé Roullier-Gall
- Institut Universitaire de la Vigne et du Vin, Jules Guyot, UMR A 02.102 PAM, Université de Bourgogne, Rue Claude Ladrey, BP 27877, 21078 Dijon Cedex, France; Helmholtz Zentrum Muenchen, Research unit Analytical BioGeoChemistry, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany
| | - Lemia Boutegrabet
- Institut Universitaire de la Vigne et du Vin, Jules Guyot, UMR A 02.102 PAM, Université de Bourgogne, Rue Claude Ladrey, BP 27877, 21078 Dijon Cedex, France; Helmholtz Zentrum Muenchen, Research unit Analytical BioGeoChemistry, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany
| | - Régis D Gougeon
- Institut Universitaire de la Vigne et du Vin, Jules Guyot, UMR A 02.102 PAM, Université de Bourgogne, Rue Claude Ladrey, BP 27877, 21078 Dijon Cedex, France.
| | - Philippe Schmitt-Kopplin
- Helmholtz Zentrum Muenchen, Research unit Analytical BioGeoChemistry, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany; Technische Universität Muenchen, Analytical Food Chemistry, Alte Akademie 10, 85354 Freising, Germany.
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Duval CJ, Gourrat K, Perre P, Prida A, Gougeon RD. A HS–SPME–GC–MS analysis of IR heated wood: Impact of the water content on the depth profile of oak wood aromas extractability. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Boutegrabet L, Kanawati B, Gebefügi I, Peyron D, Cayot P, Gougeon RD, Schmitt-Kopplin P. Attachment of chloride anion to sugars: mechanistic investigation and discovery of a new dopant for efficient sugar ionization/detection in mass spectrometers. Chemistry 2012; 18:13059-67. [PMID: 22936644 DOI: 10.1002/chem.201103788] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2011] [Revised: 05/18/2012] [Indexed: 11/05/2022]
Abstract
A new method for efficient ionization of sugars in the negative-ion mode of electrospray mass spectrometry is presented. Instead of using strongly hydrophobic dopants such as dichloromethane or chloroform, efficient ionization of sugars has been achieved by using aqueous HCl solution for the first time. This methodology makes it possible to use hydrophilic dopants, which are more appropriate for chromatographic separation techniques with efficient sugar ionization and detection in mass spectrometry. The interaction between chloride anions and monosaccharides (glucose and galactose) was studied by DFT in the gas phase and by implementing the polarizable continuum model (PCM) for calculations in solution at the high B3LYP/6-31+G(d,p)//B3LYP/6-311+G(2d,p) level of theory. In all optimized geometries of identified [M+Cl](-) anions, a non-covalent interaction exists. Differences were revealed between monodentate and bidentate complex anions, with the latter having noticeably higher binding energies. The calculated affinity of glucose and galactose toward the chloride anion in the gas phase and their chloride anion binding energies in solution are in excellent agreement with glucose and galactose [M+Cl](-) experimental intensity profiles that are represented as a function of the chloride ion concentration. Density functional calculations of gas-phase affinities toward chloride anion were also performed for the studied disaccharides sucrose and gentiobiose. All calculations are in excellent agreement with the experimental data. An example is introduced wherein HCl was used to effectively ionize sugars and form chlorinated adduct anions to detect sugars and glycosylated metabolites (anthocyanins) in real biological systems (Vitis vinifera grape extracts and wines), whereas they would not have been easily detectable under standard infusion electrospray mass spectrometry conditions as deprotonated species.
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Affiliation(s)
- Lemia Boutegrabet
- UMR PAM, Université de Bourgogne/AgroSup Dijon, PAPC team Rue Claude Ladrey BP 27877, 21078 Dijon Cedex, France
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Barrera-García VD, Chassagne D, Paulin C, Raya J, Hirschinger J, Voilley A, Bellat JP, Gougeon RD. Interaction Mechanisms between guaiacols and lignin: the conjugated double bond makes the difference. Langmuir 2011; 27:1038-1043. [PMID: 21214183 DOI: 10.1021/la103810q] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Lignin is considered to be responsible for a selective sorption of phenolic compounds on wood. In order to investigate the mechanisms involved, two similar guaiacol compounds--only differing by the nature of the para side chain--were adsorbed on oak wood extracted lignin. Vapor sorption-desorption isotherms indicated that about 3.5 wt % of 4-vinylguaiacol is adsorbed near saturation whereas it is only 0.8% for 4-ethylguaiacol. For both compounds, the isotherms displayed a hysteresis though significantly greater for 4-vinylguaiacol. Analyses of the hydroxyl stretching region of FTIR spectra of the lignin/4-ethylguaiacol and lignin/4-vinylguaiacol complexes indicated that physisorption via hydrogen bonds occurs for both sorbates with lignin phenolic hydroxyl groups but which would be more condensed for the former than for the latter. According to NMR spectra, these phenolic hydroxyl groups correspond to non-etherified guaiacyl subunits. In contrast with other para substituents, the conjugated vinyl bond favors not only physisorption but also chemisorption as witnessed by the fact that upon desorption in the vapor phase, even after pumping under dynamic vacuum for several days, about 1 wt % of 4-vinylguaiacol remains adsorbed onto lignin.
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Affiliation(s)
- V Daniela Barrera-García
- Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, F-21078 Dijon, France
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Abstract
The present review aims to show the state of the art of oxidation mechanisms occurring especially in white wines by taking into account knowledge from different fields in relation to the subject. It is therefore divided into three main parts. First, the mechanisms of oxidation relevant to white wine are discussed in the light of recent scientific literature. Next, the phenomenon of oxygen solubility in wine during the winemaking process, and in particular during bottling is stated theoretically as well as practically. Finally, the aspect of wine conservation after bottling is examined with respect to mass transfers which may occur through the closure, with a special emphasis on cork. Currently, specific physico-chemical properties still make cork closures the most important closure type used for the wine market, and especially for high quality wines. This final section will also include a review of studies performed on this subject, which have been analyzed in detail from a theoretical mass transfer point of view, in order to assess the extent to which the proposed scientific tools and the observed tendencies are relevant to progress in the understanding of the impact of this parameter on the behavior of a wine.
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Affiliation(s)
- Thomas Karbowiak
- Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, F-21078 Dijon, France
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Barrera-García VD, Gougeon RD, Karbowiak T, Voilley A, Chassagne D. Role of wood macromolecules on selective sorption of phenolic compounds by wood. J Agric Food Chem 2008; 56:8498-8506. [PMID: 18729375 DOI: 10.1021/jf801314n] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Wood is a complex structure of various macromolecules, mainly cellulose, hemicellulose, and lignin. Although the sorption process of some organic compounds by wood has been elucidated, the relative contribution of its different fractions in the sorption mechanism is not clearly determined. Certain works predict the amount of organic compounds sorbed on wood as a direct relationship to its lignin fraction. All wood macromolecules, however, seem to have the capacity to sorb organic compounds. Sorption of phenolic compounds on individual wood macromolecules has been studied and compared to that on wood. Wood-water partition coefficients ( K wood) for phenolic volatiles and their sorption rates in the presence of lignin display a linear relationship. Results show that cellulose and hemicellulose sorb all phenolic compounds without apparent distinction, whereas lignin is a selective sorbent of these compounds. Sorbant availability and sorbate chemical structure seem to be the key factors governing the sorption mechanism. Sorption kinetics study gives apparent diffusion coefficient values of aroma compounds, bringing new kinetic data for understanding the ternary system of wood, hydroalcoholic solution, and phenolic compounds.
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Affiliation(s)
- V Daniela Barrera-García
- Institut Universitaire de la Vigne et du Vin, Jules Guyot, Université de Bourgogne, Campus Montmuzard, 21078 Dijon, France
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Barrera-García VD, Gougeon RD, Di Majo D, De Aguirre C, Voilley A, Chassagne D. Different sorption behaviors for wine polyphenols in contact with oak wood. J Agric Food Chem 2007; 55:7021-7. [PMID: 17655321 DOI: 10.1021/jf070598v] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
The evolution of polyphenols of enological interest- monomeric anthocyanins, (+)-catechin, (-)-epicatechin, gallic acid, and trans-resveratrol-in the presence of oak wood was investigated in aging-model conditions. Disappearance kinetics showed that, except for gallic acid, all of the wine polyphenols tend to disappear from the model wine in presence of oak wood, to reach an equilibrium after 20 days of contact. At equilibrium, the higher disappearance rates were obtained for monomeric anthocyanins and trans-resveratrol with values of 20 and 50%, respectively. For monomeric anthocyanins, the rate of disappearance seemed to be independent of their nature. In order to evaluate the contribution of sorption to oak wood in the disappearance phenomena, sorption kinetics were determined for trans-resveratrol and malvidin-3-glucoside through the extraction and the quantification of the fraction sorbed to wood. These curves showed that the wood intake of trans-resveratrol and malvidin-3-glucoside followed a two-step behavior, with a higher rate during the first 2 days, likely due to a surface sorption mechanism, and then a slower rate to reach the equilibrium, which could be related to a diffusion mechanism. The comparison of disappeared and sorbed amounts at equilibrium showed that a minor part of the disappeared monomeric anthocyanins were sorbed by wood. In contrast, half of the concentration decrease of trans-resveratrol in wine finds its origin in a sorption mechanism by oak wood. Results in real wine show similar sorption kinetics.
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Affiliation(s)
- V Daniela Barrera-García
- Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Campus Montmuzard, 21078 Dijon Cedex, France
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Gougeon RD, Reinholdt M, Delmotte L, Miehé-Brendlé J, Jeandet P. Solid-state NMR investigation on the interactions between a synthetic montmorillonite and two homopolypeptides. Solid State Nucl Magn Reson 2006; 29:322-9. [PMID: 16332432 DOI: 10.1016/j.ssnmr.2005.10.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2005] [Revised: 10/20/2005] [Indexed: 05/05/2023]
Abstract
Interactions of two homopolypeptides (polylysine and polyglutamic acid) with a synthetic montmorillonite were studied by 1H MAS, 1H-27Al HETCOR and 1H-13C CP-MAS NMR experiments. 1H-27Al HETCOR with 1H spin-diffusion NMR appears to be a powerful probe for the identification of the polypeptide fragments, which interact with the montmorillonite interlayer surfaces. In particular, selective interactions were observed between the polypeptide side-chains and the montmorillonite octahedral aluminum atoms. 1H-13C CP-MAS NMR experiments were used to assess the dynamics of the two polypeptides through the measurement of the t(1/2) characteristic time of selected carbons. Results indicate that the local mobility of the side chains and their interaction with the montmorillonite layers depend on the nature of the adsorbed polypeptides.
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Affiliation(s)
- Régis D Gougeon
- Laboratoire d'Ingénierie Moléculaire et Sensorielle des Aliments et des Produits de Santé, UPRES EA 581, ENSBANA, Université de Bourgogne, 1 Esplanade Erasme, 21079 Dijon, France.
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