Nicolas Sébastien, Bois Benjamin, Billet Kevin, Romanet Rémy, Bahut Florian, Uhl Jenny, Schmitt-Kopplin Philippe, Gougeon Régis D
Procédés Alimentaires et Microbiologiques, PAM UMR A 02.102, Université de Bourgogne-Institut Agro, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France.
Centre de Recherches de Climatologie, Biogéosciences UMR 6282, CNRS-Université de Bourgogne, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France.
Foods. 2023 Dec 22;13(1):54. doi: 10.3390/foods13010054.
The composition of the juice from grape berries is at the basis of the definition of technological ripeness before harvest, historically evaluated from global sugar and acid contents. If many studies have contributed to the identification of other primary and secondary metabolites in whole berries, deepening knowledge about the chemical composition of the sole flesh of grape berries (i.e., without considering skins and seeds) at harvest is of primary interest when studying the enological potential of widespread grape varieties producing high-added-value wines. Here, we used non-targeted DI-FT-ICR-MS and RP-UHPLC-Q-ToF-MS analyses to explore the extent of metabolite coverage of up to 290 grape juices from four grape varieties, namely Chardonnay, Pinot noir, Meunier, and Aligoté, sampled at harvest from 91 vineyards in Europe and Argentina, over three successive vintages. SPE pretreatment of samples led to the identification of more than 4500 detected C,H,O,N,S-containing elemental compositions, likely associated with tens of thousands of distinct metabolites. We further revealed that a major part of this chemical diversity appears to be common to the different juices, as exemplified by Pinot noir and Chardonnay samples. However, it was possible to build significant models for the discrimination of Chardonnay from Pinot noir grape juices, and of Chardonnay from Aligoté grape juices, regardless of the geographical origin or the vintage. Therefore, this metabolomic approach opens access to a remarkable holistic molecular description of the instantaneous composition of such a biological matrix, which is the result of complex interplays among environmental, biochemical, and vine growing practices.
葡萄浆果汁液的成分是收获前技术成熟度定义的基础，历史上是根据总糖和酸含量进行评估的。尽管许多研究有助于确定完整浆果中的其他初级和次级代谢产物，但在研究生产高附加值葡萄酒的广泛种植葡萄品种的酿酒潜力时，深入了解收获时葡萄浆果果肉（即不考虑果皮和种子）的化学成分是首要关注点。在这里，我们使用非靶向的直接进样傅里叶变换离子回旋共振质谱（DI-FT-ICR-MS）和反相超高效液相色谱-四极杆飞行时间质谱（RP-UHPLC-Q-ToF-MS）分析，对来自霞多丽、黑皮诺、莫尼耶和尚贝丹四个葡萄品种的多达290种葡萄汁的代谢物覆盖范围进行了探索，这些葡萄汁是在三个连续年份从欧洲和阿根廷的91个葡萄园收获时采集的。样品的固相萃取（SPE）预处理导致鉴定出超过4500种检测到的含C、H、O、N、S的元素组成，可能与数万种不同的代谢物相关。我们进一步发现，这种化学多样性的很大一部分似乎在不同的果汁中是常见的，以黑皮诺和霞多丽样品为例。然而，无论地理来源或年份如何，都有可能建立起区分霞多丽和黑皮诺葡萄汁以及区分霞多丽和阿里高特葡萄汁的显著模型。因此，这种代谢组学方法为这种生物基质的瞬时组成提供了一个非凡的整体分子描述，这是环境、生化和葡萄种植实践之间复杂相互作用的结果。
