Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis

被引：26

作者：

Roullier-Gall, Chloe ^{[1
,2
,3
]}

Witting, Michael ^{[2
]}

Moritz, Franco ^{[2
]}

Gil, Ryan B. ^{[2
]}

Goffette, Delphine ^{[4
]}

Valade, Michel ^{[4
]}

Schmitt-Kopplin, Philippe ^{[2
,3
]}

Gougeon, Regis D. ^{[1
]}

机构：

[1] Univ Bourgogne Franche Comte, UMR PAM Univ Bourgogne, AgroSup Dijon, Inst Univ Vigne & Vin, Rue Claude Ladrey,BP 27877, F-21078 Dijon, France

[2] Helmholtz Zentrum Munchen, Dept BioGeoChem & Analyt, German Res Ctr Environm Hlth, Munich, Germany

[3] Tech Univ Munich, Chair Analyt Food Chem, Freising Weihenstephan, Germany

[4] Com Interprofess Vin Champagne, 5 Rue Henri Martin,CS 30135, F-51204 Epernay, France

来源：

FOOD CHEMISTRY | 2016年 / 203卷

关键词：

Champagne wine; Metabolites; Direct injection Fourier transform ion cyclotron resonance mass spectrometry; Ultra-performance liquid chromatography-mass spectrometry; Network; MASS-SPECTROMETRY; OXIDATION; PHYTOALEXINS; GLUTATHIONE; MECHANISMS; THIOLS; IRON;

D O I：

10.1016/j.foodchem.2016.02.043

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 ultrahigh 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. (c) 2016 Elsevier Ltd. All rights reserved.

引用

页码：207 / 215

页数：9

共 45 条

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