Dataset Information

The influence of storage on the “chemical age” of red wines

ABSTRACT: Storage conditions and duration have a considerable influence on wine quality. Optimum temperature and humidity conditions may improve wine quality through ageing, while incorrect or excessively long storage leads to negative results. In order to evaluate the global effects of storage on red wine composition, 20 Sangiovese wines were stored in two different conditions (cellar or house) for a period of 2 years and analysed every 6 months. Untargeted LC-MS analysis showed various putative markers for the type and length of conservation (i.e. pigments, flavanols, pantothenic acid etc.), while targeted LC-MS confirmed and expanded these results within specific metabolic groups. The results of multivariate analysis showed that wines stored in the cellar changed little even after 2 years of storage, while wines stored in typical domestic conditions (house) developed approximately four times faster, reaching after just 6 months a composition similar to wines stored in the cellar for 2 years. The formation of several monosulfonated flavanols during the domestic ageing provided the first evidence in wine of a reaction between wine tannins - both catechins and proanthocyanidins - and the exogenous antioxidant bisulfite. Moreover, ageing under domestic conditions appeared to induce an accelerated decrease of wine pigments, while specifically promoting the formation of the pinotin A-like pigments.

INSTRUMENT(S): SYNAPT HDMS (Waters)

PROVIDER: MTBLS55 | MetaboLights | 2014-02-25

REPOSITORIES: MetaboLights

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A metabolomic approach to the study of wine micro-oxygenation.

Arapitsas Panagiotis P Scholz Matthias M Vrhovsek Urska U Di Blasi Stefano S Biondi Bartolini Alessandra A Masuero Domenico D Perenzoni Daniele D Rigo Adelio A Mattivi Fulvio F

PloS one 20120525 5

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 ne ...[more]

PMID: 22662221

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			Action	DRS
	A003_QC_H_RP_pos.mzML	Mzml
	A003_QC_H_RP_pos01.CDF	Other
	A004_QC_C_RP_pos.mzML	Mzml
	A004_QC_C_RP_pos01.CDF	Other
	A005_QC_H_RP_pos.mzML	Mzml