| Literature DB >> 26948607 |
Chloé Roullier-Gall1, Michael Witting2, Franco Moritz2, Ryan B Gil2, Delphine Goffette3, Michel Valade3, Philippe Schmitt-Kopplin4, Régis D Gougeon5.
Abstract
The oxygenation of Champagne wine after 4 and 6 years of aging on lees in bottle was investigated by FTICR-MS and UPLC-Q-TOF-MS. Three levels of permeability were considered for the stoppers, ranging from 0.2 to 1.8 mg/L/year of oxygen transfer rate. Our results confirmed a good repeatability of ultra-high resolution FTICR-MS, both in terms of m/z and coefficient of variation of peak intensities among biological replicates. Vintages appeared to be the most discriminated features, and metabolite annotations suggested that the oldest wines (2006) were characterized by a higher sensitivity towards oxygenation. Within each vintage, the oxygenation mechanisms appeared to be different for low and high ingresses of oxygen, in agreement with the hormesis character of wine oxygenation. In the particular case of single variety wines and for a given level of stopper permeability, our results also showed that variety discrimination could be easily achieved among wines.Entities:
Keywords: Champagne wine; Direct injection Fourier transform ion cyclotron resonance mass spectrometry; Metabolites; Network; Ultra-performance liquid chromatography–mass spectrometry
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Year: 2016 PMID： 26948607 DOI： 10.1016/j.foodchem.2016.02.043
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514