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Sulfites and the wine metabolome.
Food Chem. 237, 106-113 (2017)
DOI Verlagsversion bestellen
In a context of societal concern about food preservation, the reduction of sulfite input plays a major role in the wine industry. To improve the understanding of the chemistry involved in the SO2 protection, a series of bottle aged Chardonnay wines made from the same must, but with different concentrations of SO2 added at pressing were analyzed by ultrahigh resolution mass spectrometry (FT-ICR-MS) and excitation emission matrix fluorescence (EEMF). Metabolic fingerprints from FT-ICR-MS data could discriminate wines according to the added concentration to the must but they also revealed chemistry-related differences according to the type of stopper, providing a wine metabolomics picture of the impact of distinct stopping strategies. Spearman rank correlation was applied to link the statistically modeled EEMF components (parallel factor analysis (PARAFAC)) and the exact mass information from FT-ICR-MS, and thus revealing the extent of sulfur-containing compounds which could show some correlation with fluorescence fingerprints.
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Publikationstyp Artikel: Journalartikel
Dokumenttyp Wissenschaftlicher Artikel
Schlagwörter Chardonnay Wine ; Eemf ; Ft-icr-ms ; Sulfites ; Sulfur Metabolome; Mass-spectrometry; Sulfur-dioxide; White Wines; Organic-matter; Red Wines; Oxidation; Oxygen; Polyphenols; Classification; Hyperoxidation
ISSN (print) / ISBN 0308-8146
Zeitschrift Food Chemistry
Quellenangaben Band: 237, Seiten: 106-113
Verlagsort Amsterdam [u.a.] ; Jena
Begutachtungsstatus Peer reviewed
Institut(e) Research Unit Analytical BioGeoChemistry (BGC)