Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.
Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.
Food Chem. 2019 Jul 15;286:64-70. doi: 10.1016/j.foodchem.2019.01.149. Epub 2019 Jan 30.
Oxidation of wine upon bottle ageing is a crucial matter of concern for the qualitative long-term storage of white wines. However, understanding the various molecular mechanisms potentially involved, which can impact the wine composition, requires that top-down analytical strategies are implemented. Here, we report the analysis of bottle aged Chardonnay wines made from the same must, but differing by the amount of SO initially added to the must at pressing (0 and 8 g·h L). Metabolomics fingerprints obtained from electrochemical simulation of oxidative reactions were obtained by coupling of either on-line or off-line electrochemical oxidation to FT-ICR-MS detection. We reveal that, whatever the electrochemical DC voltage is, wines with initial SO addition displayed molecular fingerprints, which remained more similar to the non-oxidized wine without initial SO addition. We further show that a diversity of sulfur-containing compounds appeared to be the most sensitive to oxidation, whereas nitrogen-containing compounds were mostly formed.
葡萄酒在瓶中陈化时会发生氧化，这是影响白葡萄酒长期保质的关键因素。然而，要了解可能影响葡萄酒成分的各种分子机制，需要采用自上而下的分析策略。在这里，我们报告了对同一葡萄汁酿造的霞多丽葡萄酒进行的分析，这些葡萄酒的区别在于压榨时初始添加到葡萄汁中的 SO2 量（0 和 8 g·h L）。通过将在线或离线电化学氧化与 FT-ICR-MS 检测相结合，从电化学氧化反应的模拟中获得了代谢组学指纹图谱。我们发现，无论电化学 DC 电压如何，初始添加 SO2 的葡萄酒的分子指纹图谱与初始未添加 SO2 的非氧化葡萄酒更为相似。我们还表明，似乎含有硫的化合物对氧化最为敏感，而含氮的化合物则大多形成。
