Laboratoire d'Oenologie et Chimie Appliquée, Université de Reims , Reims Cedex 2, France.
J Agric Food Chem. 2011 Jul 13;59(13):7237-45. doi: 10.1021/jf200664t. Epub 2011 Jun 8.
Botrytis cinerea infection of grape berries leads to changes in the chemical composition of grape and the corresponding wine and, thus, affects wine quality. The metabolic effect of Botrytis infection in Champagne base wine was investigated through a (1)H NMR-based metabolomic approach. Isoleucine, leucine, threonine, valine, arginine, proline, glutamine, γ-aminobutyric acid (GABA), succinate, malate, citrate, tartarate, fructose, glucose, oligosaccharides, amino acid derivatives, 2,3-butanediol, acetate, glycerol, tyrosine, 2-phenylethanol, trigonelline, and phenylpropanoids in a grape must and wine were identified by (1)H NMR spectroscopy and contributed to metabolic differentiations between healthy and botrytized wines by using multivariate statistical analysis such as principal component analysis (PCA). Lowered levels of glycerol, 2,3-butanediol, succinate, tyrosine, valine derivative, and phenylpropanoids but higher levels of oligosaccharides in the botrytized wines were main discriminant metabolites, demonstrating that Botrytis infection of grape caused the fermentative retardation during alcoholic fermentation because the main metabolites responsible for the differentiation are fermentative products. Moreover, higher levels of several oligosaccharides in the botrytized wines also indicated the less fermentative behavior of yeast in the botrytized wines. This study highlights a metabolomic approach for better understanding of the comprehensive metabolic influences of Botrytis infection of grape berries in Champagne wines.
灰葡萄孢菌感染葡萄浆果会导致葡萄和相应葡萄酒的化学成分发生变化，从而影响葡萄酒的质量。本研究通过基于（1）H NMR 的代谢组学方法研究了香槟基酒中灰葡萄孢感染的代谢效应。采用（1）H NMR 光谱法鉴定了葡萄汁和葡萄酒中的异亮氨酸、亮氨酸、苏氨酸、缬氨酸、精氨酸、脯氨酸、谷氨酰胺、γ-氨基丁酸（GABA）、琥珀酸、苹果酸、柠檬酸、酒石酸、甘油三酯、果糖、葡萄糖、低聚糖、氨基酸衍生物、2,3-丁二醇、乙酸、甘油、酪氨酸、2-苯乙醇、葫芦巴碱和苯丙素类化合物。通过主成分分析（PCA）等多元统计分析，这些化合物有助于区分健康酒和感染灰霉病的酒。在感染灰霉病的酒中，甘油、2,3-丁二醇、琥珀酸、酪氨酸、缬氨酸衍生物和苯丙素类化合物的含量降低，而低聚糖的含量升高，这些是主要的鉴别代谢物，表明灰霉病感染葡萄会导致酒精发酵过程中的发酵迟缓，因为导致差异的主要代谢物是发酵产物。此外，感染灰霉病的酒中几种低聚糖的含量也较高，表明酵母在感染灰霉病的酒中的发酵行为较少。本研究强调了一种代谢组学方法，可更好地了解灰葡萄孢菌感染香槟葡萄酒中葡萄浆果的综合代谢影响。
