Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France.
Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.
Food Chem. 2021 Sep 1;355:129566. doi: 10.1016/j.foodchem.2021.129566. Epub 2021 Mar 23.
The chemical composition and functionality of molecular fractions associated with dry white wines oxidative stability remain poorly understood. In the present study, DPPH assay, electron paramagnetic resonance spectroscopy (EPR) and Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) were used to explore the chemical diversity associated with the antioxidant capacity (AC) of white wines. AC determined using the DPPH assay and EPR were complementary and enabled differentiation of wine samples into groups with low, medium, and high AC. Mass spectra variations associated with global DPPH- and EPR-derived indices enabled identification of 365 molecular markers correlated with samples with high AC, of which 32% were CHO compounds including phenolic and sugar derivatives, 20% were CHOS and 36% were CHONS compounds including cysteine-containing peptides. This study confirmed the importance of CHONS and CHOS compounds in the antioxidant metabolome of dry white wines. Knowledge about these compounds will enable better understanding of the oxidative stability of white wines and therefore aid in achieving optimum shelf life.
与干白葡萄酒氧化稳定性相关的分子馏分的化学成分和功能仍知之甚少。本研究采用 DPPH 法、电子顺磁共振波谱（EPR）和傅里叶变换离子回旋共振质谱（FT-ICR-MS）探讨了与白葡萄酒抗氧化能力（AC）相关的化学多样性。DPPH 法和 EPR 法测定的 AC 具有互补性，可以将葡萄酒样品分为 AC 低、中、高的组。与 DPPH 和 EPR 衍生指数相关的质谱变化可识别 365 个与高 AC 样品相关的分子标记物，其中 32%为 CHO 化合物，包括酚类和糖衍生物，20%为 CHOS，36%为 CHONS 化合物，包括含半胱氨酸的肽。本研究证实了 CHONS 和 CHOS 化合物在干白葡萄酒抗氧化代谢组学中的重要性。了解这些化合物将有助于更好地理解白葡萄酒的氧化稳定性，从而有助于实现最佳货架期。
