title: Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis.
abstract: The oxygenation of Champagne wine after 4 and 6 years of aging on lees in bottle was investigated by FTICR-MS and UPLC-Q-TOF-MS. Three levels of permeability were considered for the stoppers, ranging from 0.2 to 1.8 mg/L/year of oxygen transfer rate. Our results confirmed a good repeatability of ultra-high resolution FTICR-MS, both in terms of m/z and coefficient of variation of peak intensities among biological replicates. Vintages appeared to be the most discriminated features, and metabolite annotations suggested that the oldest wines (2006) were characterized by a higher sensitivity towards oxygenation. Within each vintage, the oxygenation mechanisms appeared to be different for low and high ingresses of oxygen, in agreement with the hormesis character of wine oxygenation. In the particular case of single variety wines and for a given level of stopper permeability, our results also showed that variety discrimination could be easily achieved among wines.
authors.affiliation: UMR PAM Université de Bourgogne/AgroSup Dijon, Université Bourgogne-Franche-Comté, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Rue Claude Ladrey, BP 27877, 21078 Dijon Cedex, France; German Research Center for Environmental Health, Department of BioGeoChemistry and Analytics, Helmholtz Zentrum Munchen, Germany; Chair of Analytical Food Chemistry, Technische Universitat Munchen, Freising-Weihenstephan, Germany.
authors.forename: Chloé
authors.initials: C
authors.lastname: Roullier-Gall
authors.affiliation: German Research Center for Environmental Health, Department of BioGeoChemistry and Analytics, Helmholtz Zentrum Munchen, Germany.
authors.forename: Michael
authors.initials: M
authors.lastname: Witting
authors.affiliation: German Research Center for Environmental Health, Department of BioGeoChemistry and Analytics, Helmholtz Zentrum Munchen, Germany.
authors.forename: Franco
authors.initials: F
authors.lastname: Moritz
authors.affiliation: German Research Center for Environmental Health, Department of BioGeoChemistry and Analytics, Helmholtz Zentrum Munchen, Germany.
authors.forename: Ryan B
authors.initials: RB
authors.lastname: Gil
authors.affiliation: Comité Interprofessionnel du Vin de Champagne, 5 rue Henri-Martin, CS 30135, 51204 Epernay Cedex, France.
authors.forename: Delphine
authors.initials: D
authors.lastname: Goffette
authors.affiliation: Comité Interprofessionnel du Vin de Champagne, 5 rue Henri-Martin, CS 30135, 51204 Epernay Cedex, France.
authors.forename: Michel
authors.initials: M
authors.lastname: Valade
authors.affiliation: German Research Center for Environmental Health, Department of BioGeoChemistry and Analytics, Helmholtz Zentrum Munchen, Germany; Chair of Analytical Food Chemistry, Technische Universitat Munchen, Freising-Weihenstephan, Germany. Electronic address: schmitt-kopplin@helmholtz-muenchen.de.
authors.forename: Philippe
authors.initials: P
authors.lastname: Schmitt-Kopplin
authors.affiliation: UMR PAM Université de Bourgogne/AgroSup Dijon, Université Bourgogne-Franche-Comté, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Rue Claude Ladrey, BP 27877, 21078 Dijon Cedex, France. Electronic address: regis.gougeon@u-bourgogne.fr.
authors.forename: Régis D
authors.initials: RD
authors.lastname: Gougeon
mesh_terms: D002851:Chromatography, High Pressure Liquid; D016002:Discriminant Analysis; D061353:Food Storage; D059165:Hormesis; D006801:Humans; D016018:Least-Squares Analysis; D013058:Mass Spectrometry; D055432:Metabolomics / Q000379:methods*; D010100:Oxygen / Q000737:chemistry*; D025341:Principal Component Analysis; D015203:Reproducibility of Results; D013997:Time Factors; D014920:Wine / Q000032:analysis*
chemical_list: D010100:Oxygen
keywords: Champagne wine; Direct injection Fourier transform ion cyclotron resonance mass spectrometry; Metabolites; Network; Ultra-performance liquid chromatography–mass spectrometry