title: Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry.
abstract: Wine taste balance evolves during oak aging by the release of volatile and non-volatile compounds from wood. Among them, an enantiomer of lyoniresinol, (+)-lyoniresinol, has been shown to exhibit bitterness. To evaluate the impact of (+)-lyoniresinol on wine taste, a two-step quantitation method was developed and validated. First, (±)-lyoniresinol was assayed in wines, spirits, and oak wood macerates by C-18 liquid chromatography-high resolution mass spectrometry (LC-HRMS). Then, the lyoniresinol enantiomeric ratio was determined by chiral LC-HRMS in order to calculate the (+)-lyoniresinol content. In red and white wines, the average concentrations of (+)-lyoniresinol were 1.9 and 0.8 mg/L, respectively. The enantiomer proportions were not affected by bottle aging, and lyoniresinol appeared to remain stable over time. The sensory study of (+)-lyoniresinol established its perception threshold at 0.46 mg/L in wine. All the commercial wines quantitated were above this perception threshold, demonstrating its impact on wine taste by an increase in bitterness. In spirits, (+)-lyoniresinol ranged from 2.0 to 10.0 mg/L and was found to be released continuously during oak aging. Finally, neither botanical origin nor toasting was found to significantly affect the (+)-lyoniresinol content of oak wood. Graphical abstract From oak wood to wine: evaluation of the influence of (+)-lyoniresinol on the bitterness of wines and spirits.
authors.affiliation: Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, 33882, Villenave d'Ornon, France.|INRA, ISVV, USC 1366 Oenologie, 33882, Villenave d'Ornon, France.
authors.forename: Blandine N
authors.initials: BN
authors.lastname: Cretin
authors.affiliation: Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, 33882, Villenave d'Ornon, France.|INRA, ISVV, USC 1366 Oenologie, 33882, Villenave d'Ornon, France.
authors.forename: Denis
authors.initials: D
authors.lastname: Dubourdieu
authors.affiliation: Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, 33882, Villenave d'Ornon, France. axel.marchal@u-bordeaux.fr.|INRA, ISVV, USC 1366 Oenologie, 33882, Villenave d'Ornon, France. axel.marchal@u-bordeaux.fr.
authors.forename: Axel
authors.initials: A
authors.lastname: Marchal
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D000840:Anisoles / Q000032:analysis*; D002853:Chromatography, Liquid / Q000379:methods*; D013058:Mass Spectrometry / Q000379:methods*; D009281:Naphthalenes / Q000032:analysis*; D029963:Quercus / Q000737:chemistry*; D013237:Stereoisomerism; D014920:Wine / Q000032:analysis*; D014934:Wood / Q000737:chemistry*
chemical_list: D000840:Anisoles; D009281:Naphthalenes; C502379:lyoniresinol
keywords: Bitterness; Chiral separation; Lignan; Oak aging; Orbitrap mass spectrometry; Taste-active compounds