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谷胱甘肽对葡萄酒氧化稳定性的影响：一项感官与代谢组学相结合的研究

Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study.

作者信息

Nikolantonaki Maria, Julien Perrine, Coelho Christian, Roullier-Gall Chloé, Ballester Jordi, Schmitt-Kopplin Philippe, Gougeon Régis D

机构信息

UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin - Jules Guyot, Dijon, France.

Centre des Sciences du Goût et de l'Alimentation, UMR 6265 Centre National de la Recherche Scientifique, UMR 1324 INRA-Université de Bourgogne Franche Comté, Dijon, France.

出版信息

Front Chem. 2018 Jun 8;6:182. doi: 10.3389/fchem.2018.00182. eCollection 2018.

DOI:10.3389/fchem.2018.00182
PMID:29938203
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6002495/
Abstract

This paper is a comprehensive study regarding the role of glutathione as a natural antioxidant on white wines aging potential. It includes sensory and ultrahigh resolution mass spectrometry (FTICR-MS) metabolomics of aged chardonnay wines from 2008 to 2009 vintages, made after glutathione spiking at alcoholic fermentation or bottling. The closure effect was also considered. The sensory analysis revealed a clear vintage, closure and glutathione effect on wines oxidative character after several years of bottle aging. Spearman rank correlation was applied to link the sensory analysis and the exact mass information from FT-ICR-MS. FTICR-MS along with multivariate statistical analyses put in evidence that glutathione efficiency against wines sensory oxidative stability is related to wines antioxidant metabolome consisting of N- and S- containing compounds like amino acids, aromatic compounds and peptides. The chemical composition and origin of wines antioxidant metabolome suggests that its management since the very beginning of the vinification process is a key factor to estimate wines aging potential.

摘要

本文是一项关于谷胱甘肽作为天然抗氧化剂对白葡萄酒陈酿潜力作用的综合研究。它包括对2008年至2009年份霞多丽葡萄酒进行感官分析和超高分辨率质谱（傅里叶变换离子回旋共振质谱，FTICR-MS）代谢组学研究，这些葡萄酒是在酒精发酵或装瓶时添加谷胱甘肽后酿造的。同时也考虑了瓶盖的影响。感官分析表明，经过数年瓶陈后，年份、瓶盖和谷胱甘肽对葡萄酒的氧化特征有明显影响。应用斯皮尔曼等级相关性来关联感官分析和来自傅里叶变换离子回旋共振质谱的精确质量信息。傅里叶变换离子回旋共振质谱结合多元统计分析表明，谷胱甘肽对葡萄酒感官氧化稳定性的作用效率与葡萄酒的抗氧化代谢组有关，该代谢组由含氮和含硫化合物组成，如氨基酸、芳香族化合物和肽。葡萄酒抗氧化代谢组的化学组成和来源表明，从酿酒过程一开始就对其进行管理是评估葡萄酒陈酿潜力的关键因素。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c6de/6002495/c84960b33aaf/fchem-06-00182-g0004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c6de/6002495/80cf085b31f1/fchem-06-00182-g0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c6de/6002495/b11be612bd02/fchem-06-00182-g0002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c6de/6002495/7ea20bd827ae/fchem-06-00182-g0003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c6de/6002495/c84960b33aaf/fchem-06-00182-g0004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c6de/6002495/80cf085b31f1/fchem-06-00182-g0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c6de/6002495/b11be612bd02/fchem-06-00182-g0002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c6de/6002495/7ea20bd827ae/fchem-06-00182-g0003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c6de/6002495/c84960b33aaf/fchem-06-00182-g0004.jpg

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