Asymmetrical flow field-flow fractionation of white wine chromophoric colloidal matter

被引：0
作者：
Christian Coelho
Jérémie Parot
Michael Gonsior
Maria Nikolantonaki
Philippe Schmitt-Kopplin
Edith Parlanti
Régis D. Gougeon
机构：
[1] UMR PAM Université de Bourgogne/AgroSupDijon,Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences
[2] Institut Universitaire de la Vigne et du Vin,Chair of Analytical Food Chemistry
[3] Jules Guyot,undefined
[4] Université de Bordeaux,undefined
[5] UMR 5805,undefined
[6] EPOC,undefined
[7] LPTC,undefined
[8] CNRS,undefined
[9] UMR 5805,undefined
[10] EPOC,undefined
[11] LPTC,undefined
[12] University of Maryland Center for Environmental Science,undefined
[13] Chesapeake Biological Laboratory,undefined
[14] Helmholtz Zentrum München,undefined
[15] Technische Universität München,undefined
来源：
Analytical and Bioanalytical Chemistry | 2017年 / 409卷
关键词：
Asymmetrical flow field-flow fractionation; White wine; Chromophoric colloidal matter; Wine proteins;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Two analytical separation methods—size-exclusion chromatography and asymmetrical flow field-flow fractionation—were implemented to evaluate the integrity of the colloidal composition of Chardonnay white wine and the impact of pressing and fermentations on the final macromolecular composition. Wine chromophoric colloidal matter, representing UV–visible-absorbing wine macromolecules, was evaluated by optical and structural measurements combined with the description of elution profiles obtained by both separative techniques. The objective of this study was to apply these two types of fractionation on a typical Chardonnay white wine produced in Burgundy and to evaluate how each of them impacted the determination of the macromolecular chromophoric content of wine. UV–visible and fluorescence measurements of collected fractions were successfully applied. An additional proteomic study revealed that grape and microorganism proteins largely impacted the composition of chromophoric colloidal matter of Chardonnay wines. Asymmetrical flow field-flow fractionation appeared to be more reliable and less invasive with respect to the native chemical environment of chromophoric wine macromolecules, and hence is recommended as a tool to fractionate chromophoric colloidal matter in white wines.
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页码：2757 / 2766
页数：9
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