Sulfites and the wine metabolome
•Sulfite-related FT-ICR-MS metabolomics fingerprints of wines.•Stpper-related FTICR-MS metabolomics fingerprints of wines.•Correlation of fluorescence and FT-ICR-MS data. In a context of societal concern about food preservation, the reduction of sulfite input plays a major role in the wine industry....
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| Veröffentlicht in: | Food chemistry 2017-12, Vol.237, p.106-113 |
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| container_title | Food chemistry |
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| creator | Roullier-Gall, Chloé Hemmler, Daniel Gonsior, Michael Li, Yan Nikolantonaki, Maria Aron, Alissa Coelho, Christian Gougeon, Régis D. Schmitt-Kopplin, Philippe |
| description | •Sulfite-related FT-ICR-MS metabolomics fingerprints of wines.•Stpper-related FTICR-MS metabolomics fingerprints of wines.•Correlation of fluorescence and FT-ICR-MS data.
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. |
| doi_str_mv | 10.1016/j.foodchem.2017.05.039 |
| format | Article |
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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.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2017.05.039</identifier><identifier>PMID: 28763951</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Chardonnay wine ; EEMF ; Food engineering ; FT-ICR-MS ; Life Sciences ; Mass Spectrometry ; Metabolome ; Sulfites ; Sulfur Compounds ; Sulfur metabolome ; Wine</subject><ispartof>Food chemistry, 2017-12, Vol.237, p.106-113</ispartof><rights>2017 Elsevier Ltd</rights><rights>Copyright © 2017 Elsevier Ltd. All rights reserved.</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c439t-cc24ccc87888904e718efc855cddea30bfe130be56262e0f8c3dc0d9807d79a3</citedby><cites>FETCH-LOGICAL-c439t-cc24ccc87888904e718efc855cddea30bfe130be56262e0f8c3dc0d9807d79a3</cites><orcidid>0000-0003-3638-0570 ; 0000-0002-5371-5523 ; 0000-0002-6336-0981</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814617308178$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,776,780,881,3536,27903,27904,65309</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28763951$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://u-bourgogne.hal.science/hal-01531377$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Roullier-Gall, Chloé</creatorcontrib><creatorcontrib>Hemmler, Daniel</creatorcontrib><creatorcontrib>Gonsior, Michael</creatorcontrib><creatorcontrib>Li, Yan</creatorcontrib><creatorcontrib>Nikolantonaki, Maria</creatorcontrib><creatorcontrib>Aron, Alissa</creatorcontrib><creatorcontrib>Coelho, Christian</creatorcontrib><creatorcontrib>Gougeon, Régis D.</creatorcontrib><creatorcontrib>Schmitt-Kopplin, Philippe</creatorcontrib><title>Sulfites and the wine metabolome</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Sulfite-related FT-ICR-MS metabolomics fingerprints of wines.•Stpper-related FTICR-MS metabolomics fingerprints of wines.•Correlation of fluorescence and FT-ICR-MS data.
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.</description><subject>Chardonnay wine</subject><subject>EEMF</subject><subject>Food engineering</subject><subject>FT-ICR-MS</subject><subject>Life Sciences</subject><subject>Mass Spectrometry</subject><subject>Metabolome</subject><subject>Sulfites</subject><subject>Sulfur Compounds</subject><subject>Sulfur metabolome</subject><subject>Wine</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkEFLwzAUx4Mobk6_wuhRD60vTdOkN8dQJww8uHvIkleW0Taz6SZ-ezu67erlPXj8_v8HP0KmFBIKNH_eJqX31mywTlKgIgGeACuuyJhKwWIBIr0mY2AgY0mzfETuQtgCQM_KWzJKpchZwemYRF_7qnQdhkg3Nuo2GP24BqMaO732la_xntyUugr4cNoTsnp7Xc0X8fLz_WM-W8YmY0UXG5NmxhgppJQFZCioxNJIzo21qBmsS6T9RJ6neYpQSsOsAVtIEFYUmk3I01C70ZXata7W7a_y2qnFbKmON6CcUSbEgfbs48DuWv-9x9Cp2gWDVaUb9PugaJFyTlMhWI_mA2paH0KL5aWbgjqKVFt1FqmOIhVw1Yvsg9PTj_26RnuJnc31wMsAYC_l4LBVwThsDFrXoumU9e6_H38nuoWf</recordid><startdate>20171215</startdate><enddate>20171215</enddate><creator>Roullier-Gall, Chloé</creator><creator>Hemmler, Daniel</creator><creator>Gonsior, Michael</creator><creator>Li, Yan</creator><creator>Nikolantonaki, Maria</creator><creator>Aron, Alissa</creator><creator>Coelho, Christian</creator><creator>Gougeon, Régis D.</creator><creator>Schmitt-Kopplin, Philippe</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0003-3638-0570</orcidid><orcidid>https://orcid.org/0000-0002-5371-5523</orcidid><orcidid>https://orcid.org/0000-0002-6336-0981</orcidid></search><sort><creationdate>20171215</creationdate><title>Sulfites and the wine metabolome</title><author>Roullier-Gall, Chloé ; Hemmler, Daniel ; Gonsior, Michael ; Li, Yan ; Nikolantonaki, Maria ; Aron, Alissa ; Coelho, Christian ; Gougeon, Régis D. ; Schmitt-Kopplin, Philippe</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c439t-cc24ccc87888904e718efc855cddea30bfe130be56262e0f8c3dc0d9807d79a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Chardonnay wine</topic><topic>EEMF</topic><topic>Food engineering</topic><topic>FT-ICR-MS</topic><topic>Life Sciences</topic><topic>Mass Spectrometry</topic><topic>Metabolome</topic><topic>Sulfites</topic><topic>Sulfur Compounds</topic><topic>Sulfur metabolome</topic><topic>Wine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Roullier-Gall, Chloé</creatorcontrib><creatorcontrib>Hemmler, Daniel</creatorcontrib><creatorcontrib>Gonsior, Michael</creatorcontrib><creatorcontrib>Li, Yan</creatorcontrib><creatorcontrib>Nikolantonaki, Maria</creatorcontrib><creatorcontrib>Aron, Alissa</creatorcontrib><creatorcontrib>Coelho, Christian</creatorcontrib><creatorcontrib>Gougeon, Régis D.</creatorcontrib><creatorcontrib>Schmitt-Kopplin, Philippe</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Roullier-Gall, Chloé</au><au>Hemmler, Daniel</au><au>Gonsior, Michael</au><au>Li, Yan</au><au>Nikolantonaki, Maria</au><au>Aron, Alissa</au><au>Coelho, Christian</au><au>Gougeon, Régis D.</au><au>Schmitt-Kopplin, Philippe</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sulfites and the wine metabolome</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2017-12-15</date><risdate>2017</risdate><volume>237</volume><spage>106</spage><epage>113</epage><pages>106-113</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Sulfite-related FT-ICR-MS metabolomics fingerprints of wines.•Stpper-related FTICR-MS metabolomics fingerprints of wines.•Correlation of fluorescence and FT-ICR-MS data.
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.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>28763951</pmid><doi>10.1016/j.foodchem.2017.05.039</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0003-3638-0570</orcidid><orcidid>https://orcid.org/0000-0002-5371-5523</orcidid><orcidid>https://orcid.org/0000-0002-6336-0981</orcidid></addata></record> |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Chardonnay wine EEMF Food engineering FT-ICR-MS Life Sciences Mass Spectrometry Metabolome Sulfites Sulfur Compounds Sulfur metabolome Wine |
| title | Sulfites and the wine metabolome |
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