Fotakis Charalambos, Andreou Vasiliki, Christodouleas Dionysios C, Zervou Maria
Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., 11635 Athens, Greece.
Department of Chemistry, University of Massachusetts Lowell, Lowell, MA 01854, USA.
Foods. 2024 May 26;13(11):1664. doi: 10.3390/foods13111664.
In the last decade, "expressions" of grape marc spirits aged in wooden barrels of characteristic amber color and complex sensory attributes have been introduced. Yet studies on constituents migrating from the barrel to the beverage are scarce, and their metabolic profile remains unexplored. Furthermore, the literature on the assessment of their antioxidant activity is limited. NMR metabolomics and spectrophotometry have been implemented in 38 samples to elucidate the impact of the aging procedure on the metabolites' composition and establish whether these beverages exhibit antioxidant activity. Provenance was related to fusel alcohols, esters, acetaldehyde, methanol, saccharides, and 2-phenylethanol, while ethyl acetate and ethyl lactate contributed to discriminating samples of the same winery. Identified metabolites such as vanillin, syringaldehyde, and sinapaldehyde were related to the aging procedure. The maturation in the barrel was also associated with an increase in xylose, glucose, fructose, and arabinose. The antioxidant potential of the aged Greek grape marc spirits resulting from their maturation in oak barrels was highlighted. The metabolic profiling and antioxidant potential of aged Greek grape marc spirits were assessed for the first time. Finally, the enrichment of the aromatic region was noted with the presence of metabolites with a furanic and phenolic ring derived, respectively, from the polysaccharides' degradation or the thermal decomposition of lignin.
在过去十年中，已经推出了在具有特色琥珀色和复杂感官特性的木桶中陈酿的葡萄渣烈酒“产品”。然而，关于成分从木桶迁移到酒液中的研究很少，其代谢特征仍未得到探索。此外，关于评估其抗氧化活性的文献也很有限。已对38个样品进行了核磁共振代谢组学和分光光度法分析，以阐明陈酿过程对代谢物组成的影响，并确定这些酒液是否具有抗氧化活性。酒的来源与杂醇、酯类、乙醛、甲醇、糖类和2-苯乙醇有关，而乙酸乙酯和乳酸乙酯有助于区分同一家酒庄的不同样品。鉴定出的代谢物如香草醛、丁香醛和芥子醛与陈酿过程有关。在木桶中的熟化还与木糖、葡萄糖、果糖和阿拉伯糖的增加有关。突出了希腊葡萄渣烈酒在橡木桶中陈酿后产生的抗氧化潜力。首次评估了陈酿希腊葡萄渣烈酒的代谢特征和抗氧化潜力。最后，注意到芳香区域因分别来自多糖降解或木质素热分解的具有呋喃环和酚环的代谢物的存在而得到富集。
