Asymmetrical flow field-flow fractionation of white wine chromophoric colloidal matter.
Two analytical separation methods-size-exclusion chromatography and asymmetrical flow field-flow fractionation-were implemented to evaluate the integrity of the colloidal composition of Chardonnay white wine and the impact of pressing and fermentations on the final macromolecular composition. Wine chromophoric colloidal matter, representing UV-visible-absorbing wine macromolecules, was evaluated by optical and structural measurements combined with the description of elution profiles obtained by both separative techniques. The objective of this study was to apply these two types of fractionation on a typical Chardonnay white wine produced in Burgundy and to evaluate how each of them impacted the determination of the macromolecular chromophoric content of wine. UV-visible and fluorescence measurements of collected fractions were successfully applied. An additional proteomic study revealed that grape and microorganism proteins largely impacted the composition of chromophoric colloidal matter of Chardonnay wines. Asymmetrical flow field-flow fractionation appeared to be more reliable and less invasive with respect to the native chemical environment of chromophoric wine macromolecules, and hence is recommended as a tool to fractionate chromophoric colloidal matter in white wines. Graphical Abstract An innovative macromolecular separation method based on Asymmetrical Flow Field-Flow Fractionation was developed to better control colloidal dynamics across Chardonnay white winemaking.
UMR PAM Université de Bourgogne/AgroSupDijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, 21004, Dijon, France. christian.coelho@u-bourgogne.fr.
Christian
C
Coelho
Université de Bordeaux, UMR 5805, EPOC, LPTC, 33400, Talence, France.|CNRS, UMR 5805, EPOC, LPTC, 33400, Talence, France.
Jérémie
J
Parot
University of Maryland Center for Environmental Science, Chesapeake Biological Laboratory, P.O. Box 38, Solomons, MD, 20688, USA.
Michael
M
Gonsior
UMR PAM Université de Bourgogne/AgroSupDijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, 21004, Dijon, France.
Maria
M
Nikolantonaki
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.
Philippe
P
Schmitt-Kopplin
Université de Bordeaux, UMR 5805, EPOC, LPTC, 33400, Talence, France.|CNRS, UMR 5805, EPOC, LPTC, 33400, Talence, France.
Edith
E
Parlanti
UMR PAM Université de Bourgogne/AgroSupDijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, 21004, Dijon, France.
Régis D
RD
Gougeon
D003102:Colloids / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification*; D031521:Fractionation, Field Flow / Q000379:methods*; D006801:Humans; D020543:Proteome / Q000032:analysis*; D040901:Proteomics / Q000379:methods; D014920:Wine / Q000032:analysis*
D003102:Colloids; D020543:Proteome
Asymmetrical flow field-flow fractionation; Chromophoric colloidal matter; White wine; Wine proteins