University of Bordeaux, INRAE, Bordeaux INP, UR OENO, EA 4577, USC 1366, F-33140 Villenave d'Ornon, France.
Molecules. 2021 Nov 9;26(22):6771. doi: 10.3390/molecules26226771.
The chemical composition of wine is known to be influenced by multiple factors including some viticulture practices and winemaking processes. H-NMR metabolomics has been successfully applied to the study of wine authenticity. In the present study, H-NMR metabolomics in combination with multivariate analysis was applied to investigate the effects of grape maturity and enzyme and fining treatments on Cabernet Sauvignon wines. A total of forty wine metabolites were quantified. Three different stages of maturity were studied (under-maturity, maturity and over-maturity). Enzyme treatments were carried out using two pectolytic enzymes (E1 and E2). Finally, two proteinaceous fining treatments were compared (vegetable protein, fining F1; pea protein and PVPP, fining F2). The results show a clear difference between the three stages of maturity, with an impact on different classes of metabolites including amino acids, organic acids, sugars, phenolic compounds, alcohols and esters. A clear separation between enzymes E1 and E2 was observed. Both fining agents had a significant effect on metabolite concentrations. The results demonstrate that H-NMR metabolomics provides a fast and robust approach to study the effect of winemaking processes on wine metabolites. These results support the interest to pursue the development of H-NMR metabolomics to investigate the effects of winemaking on wine quality.
葡萄酒的化学成分已知受到多种因素的影响，包括一些葡萄栽培实践和酿酒工艺。H-NMR 代谢组学已成功应用于葡萄酒真实性的研究。本研究采用 H-NMR 代谢组学结合多元分析方法，研究了葡萄成熟度和酶及澄清处理对赤霞珠葡萄酒的影响。共定量了 40 种葡萄酒代谢物。研究了三个不同的成熟阶段（未成熟、成熟和过熟）。使用两种果胶酶（E1 和 E2）进行了酶处理。最后，比较了两种蛋白质澄清处理（植物蛋白，澄清 F1；豌豆蛋白和 PVPP，澄清 F2）。结果表明，三个成熟阶段之间存在明显差异，对不同类别的代谢物有影响，包括氨基酸、有机酸、糖、酚类化合物、醇和酯。观察到 E1 和 E2 两种酶之间的明显分离。两种澄清剂对代谢物浓度均有显著影响。结果表明，H-NMR 代谢组学为研究酿酒工艺对葡萄酒代谢物的影响提供了一种快速而稳健的方法。这些结果支持了继续开发 H-NMR 代谢组学以研究酿酒对葡萄酒质量影响的兴趣。
