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Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study
This paper is a comprehensive study regarding the role of glutathione as a natural antioxidant on white wines aging potential. It includes sensory and ultrahigh resolution mass spectrometry (FTICR-MS) metabolomics of aged chardonnay wines from 2008 to 2009 vintages, made after glutathione spiking at...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6002495/ https://www.ncbi.nlm.nih.gov/pubmed/29938203 http://dx.doi.org/10.3389/fchem.2018.00182 |
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author | Nikolantonaki, Maria Julien, Perrine Coelho, Christian Roullier-Gall, Chloé Ballester, Jordi Schmitt-Kopplin, Philippe Gougeon, Régis D. |
author_facet | Nikolantonaki, Maria Julien, Perrine Coelho, Christian Roullier-Gall, Chloé Ballester, Jordi Schmitt-Kopplin, Philippe Gougeon, Régis D. |
author_sort | Nikolantonaki, Maria |
collection | PubMed |
description | This paper is a comprehensive study regarding the role of glutathione as a natural antioxidant on white wines aging potential. It includes sensory and ultrahigh resolution mass spectrometry (FTICR-MS) metabolomics of aged chardonnay wines from 2008 to 2009 vintages, made after glutathione spiking at alcoholic fermentation or bottling. The closure effect was also considered. The sensory analysis revealed a clear vintage, closure and glutathione effect on wines oxidative character after several years of bottle aging. Spearman rank correlation was applied to link the sensory analysis and the exact mass information from FT-ICR-MS. FTICR–MS along with multivariate statistical analyses put in evidence that glutathione efficiency against wines sensory oxidative stability is related to wines antioxidant metabolome consisting of N- and S- containing compounds like amino acids, aromatic compounds and peptides. The chemical composition and origin of wines antioxidant metabolome suggests that its management since the very beginning of the vinification process is a key factor to estimate wines aging potential. |
format | Online Article Text |
id | pubmed-6002495 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-60024952018-06-22 Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study Nikolantonaki, Maria Julien, Perrine Coelho, Christian Roullier-Gall, Chloé Ballester, Jordi Schmitt-Kopplin, Philippe Gougeon, Régis D. Front Chem Chemistry This paper is a comprehensive study regarding the role of glutathione as a natural antioxidant on white wines aging potential. It includes sensory and ultrahigh resolution mass spectrometry (FTICR-MS) metabolomics of aged chardonnay wines from 2008 to 2009 vintages, made after glutathione spiking at alcoholic fermentation or bottling. The closure effect was also considered. The sensory analysis revealed a clear vintage, closure and glutathione effect on wines oxidative character after several years of bottle aging. Spearman rank correlation was applied to link the sensory analysis and the exact mass information from FT-ICR-MS. FTICR–MS along with multivariate statistical analyses put in evidence that glutathione efficiency against wines sensory oxidative stability is related to wines antioxidant metabolome consisting of N- and S- containing compounds like amino acids, aromatic compounds and peptides. The chemical composition and origin of wines antioxidant metabolome suggests that its management since the very beginning of the vinification process is a key factor to estimate wines aging potential. Frontiers Media S.A. 2018-06-08 /pmc/articles/PMC6002495/ /pubmed/29938203 http://dx.doi.org/10.3389/fchem.2018.00182 Text en Copyright © 2018 Nikolantonaki, Julien, Coelho, Roullier-Gall, Ballester, Schmitt-Kopplin and Gougeon. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Chemistry Nikolantonaki, Maria Julien, Perrine Coelho, Christian Roullier-Gall, Chloé Ballester, Jordi Schmitt-Kopplin, Philippe Gougeon, Régis D. Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study |
title | Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study |
title_full | Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study |
title_fullStr | Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study |
title_full_unstemmed | Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study |
title_short | Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study |
title_sort | impact of glutathione on wines oxidative stability: a combined sensory and metabolomic study |
topic | Chemistry |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6002495/ https://www.ncbi.nlm.nih.gov/pubmed/29938203 http://dx.doi.org/10.3389/fchem.2018.00182 |
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