A metabolomic approach to the study of wine micro-oxygenation.
Wine micro-oxygenation is a globally used treatment and its effects were studied here by analysing by untargeted LC-MS the wine metabolomic fingerprint. Eight different procedural variations, marked by the addition of oxygen (four levels) and iron (two levels) were applied to Sangiovese wine, before and after malolactic fermentation. Data analysis using supervised and unsupervised multivariate methods highlighted some known candidate biomarkers, together with a number of metabolites which had never previously been considered as possible biomarkers for wine micro-oxygenation. Various pigments and tannins were identified among the known candidate biomarkers. Additional new information was obtained suggesting a correlation between oxygen doses and metal contents and changes in the concentration of primary metabolites such as arginine, proline, tryptophan and raffinose, and secondary metabolites such as succinic acid and xanthine. Based on these findings, new hypotheses regarding the formation and reactivity of wine pigment during micro-oxygenation have been proposed. This experiment highlights the feasibility of using unbiased, untargeted metabolomic fingerprinting to improve our understanding of wine chemistry.
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy.
Panagiotis
P
Arapitsas
Matthias
M
Scholz
Urska
U
Vrhovsek
Stefano
S
Di Blasi
Alessandra
A
Biondi Bartolini
Domenico
D
Masuero
Daniele
D
Perenzoni
Adelio
A
Rigo
Fulvio
F
Mattivi
D005285:Fermentation; D013058:Mass Spectrometry; D055432:Metabolomics; D014920:Wine / Q000032:analysis*