title: Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen.
abstract: The impact of minute amounts of oxygen in the headspace on the post-bottling development of wine is generally considered to be very important, since oxygen can either damage or improve the quality of wine. This project aimed to gain new experimental evidence about the chemistry of the interaction between wine and oxygen. The experimental design included 216 bottles of 12 different white wines produced from 6 different cultivars (Inzolia, Muller Thurgau, Chardonnay, Grillo, Traminer and Pinot gris). Half of them were bottled using the standard industrial process with inert headspace and the other half without inert gas and with extra headspace. After 60 days of storage at room temperature, the wines were analysed using an untargeted LC-MS method. The use of a detailed holistic analysis workflow, with several levels of quality control and marker selection, gave 35 metabolites putatively induced by the different amounts of oxygen. These metabolite markers included ascorbic acid, tartaric acid and various sulfonated compounds observed in wine for the first time (e.g. S-sulfonated cysteine, glutathione and pantetheine; and sulfonated indole-3-lactic acid hexoside and tryptophol). The consumption of SO2 mediated by these sulfonation reactions was promoted by the presence of higher levels of oxygen on bottling.
authors.affiliation: Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all'Adige, Italy. Electronic address: panagiotis.arapitsas@fmach.it.
authors.forename: Panagiotis
authors.initials: P
authors.lastname: Arapitsas
authors.affiliation: Nomacorc France, Domaine de Donadille, Avenue Yves Cazeaux, 30230 Rodilhan, France.
authors.forename: Maurizio
authors.initials: M
authors.lastname: Ugliano
authors.affiliation: Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all'Adige, Italy.
authors.forename: Daniele
authors.initials: D
authors.lastname: Perenzoni
authors.affiliation: Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all'Adige, Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Angeli
authors.affiliation: MezzaCorona Winery, 38016, Mezzocorona, Italy.
authors.forename: Paolo
authors.initials: P
authors.lastname: Pangrazzi
authors.affiliation: Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all'Adige, Italy.
authors.forename: Fulvio
authors.initials: F
authors.lastname: Mattivi
mesh_terms: D000476:Alkanesulfonates / Q000032:analysis; D002853:Chromatography, Liquid; D005504:Food Analysis / Q000379:methods*; D005978:Glutathione / Q000032:analysis; D007211:Indoles / Q000032:analysis; D013058:Mass Spectrometry; D055432:Metabolomics; D010100:Oxygen / Q000378:metabolism*; D013458:Sulfur Dioxide / Q000378:metabolism; D014920:Wine / Q000032:analysis*
chemical_list: D000476:Alkanesulfonates; D007211:Indoles; D013458:Sulfur Dioxide; C024139:indole-3-lactic acid; D005978:Glutathione; D010100:Oxygen
keywords: Cork; Indole; LC–MS; Non-targeted approach; Sulfonation; Untargeted