陈酿过程中香槟酒在酒渣上的自然氧化：应激作用的代谢组学图谱。
Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis.
机构信息
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.
German Research Center for Environmental Health, Department of BioGeoChemistry and Analytics, Helmholtz Zentrum Munchen, Germany.
出版信息
Food Chem. 2016 Jul 15;203:207-215. doi: 10.1016/j.foodchem.2016.02.043. Epub 2016 Feb 6.
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.
采用傅里叶变换离子回旋共振质谱（FTICR-MS）和超高效液相色谱-四极杆飞行时间质谱联用（UPLC-Q-TOF-MS）研究了香槟酒在瓶中陈酿 4 年和 6 年后的氧化情况。考虑了三种密封垫渗透率水平，其氧气传递速率范围为 0.2 至 1.8mg/L/年。我们的结果证实了超高分辨率傅里叶变换离子回旋共振质谱（FTICR-MS）具有良好的重复性，无论是在质荷比（m/z）方面，还是在生物学重复之间的峰强度变异系数方面均如此。年份似乎是最具区分度的特征，代谢物注释表明，最古老的葡萄酒（2006 年份）对氧化的敏感性更高。在每个年份中，对于低氧和高氧摄入，氧化机制似乎有所不同，这与葡萄酒氧化的兴奋效应特征一致。在单一品种葡萄酒的特殊情况下，并且对于给定的瓶塞渗透率水平，我们的结果还表明，在葡萄酒之间可以轻松实现品种区分。
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