italianoenglishfrançaisdeutschespańolportuguęs
Language
Search

A metabolomic approach to the study of wine micro-oxygenation

ARAPITSAS et al. ; Fondazione Edmund Mach, San Michele all'Adige, Italy, Consorzio Tuscania, Firenze, Italy, Department of Biological Chemistry, Unive

Over the years, various research projects have tried to understand and monitor the mechanism occurring when wine micro-oxygenation is applied, through target analysis. In this study, untargeted UPLC-QTOF MS analysis coupled with multivariate statistics was used to study this globally applied practice. The results of our study made it possible to confirm most of the known wine micro-oxygenation biomarkers reported in the literature, within a simple set of experiments, these mostly being red pigments and tannins. Moreover, it revealed new chemical changes in the Sangiovese wine profile, when subjected to various oxygen levels in the presence of two different levels of iron. A number of additional primary and secondary metabolites, not considered in previous studies, appear to be candidate biomarkers. These new candidate biomarkers, and especially those showing a biphasic effect in presence of variable levels of oxygen, should be further studied and validated for a comprehensive understanding of the changes occurring in the wine metabolite fingerprint during the micro-oxygenation process. This information is much needed, since it could be useful for developing analytical tools able to assist winemakers with more appropriate control of the micro-oxygenation process.
Published on 02/07/2012
Related sheets
  • E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:10/08/2005
  • Most popular practices in Europe against FD
    Results of interviews in 10 winegrowing regions
    This document illustrate practices observed on field in the famework of interviews realized during Winetwork project. 219 interviews were realized in 10 european winegrowing regions with the object...
    Published on:06/12/2016
  • Botrytis Bunch Rot: a complex disease requiring integrated control
    Wayne F. Wilcox ; Plant Pathology & Plant-Microbe Biology Section, SIPS, Cornell University, USA
    Botrytis bunch rot (BBR), caused by the fungus Botrytis cinerea, causes damage to ripening grape clusters throughout the temperate regions of the world where pre-harvest rains occur. Although pure ...
    Published on:26/04/2017
  • Brettanomyces: should VBNC (Viable But Not-Culturable cells) be feared ?
    Lucile PIC et Jacques MATHIEU, GIE ICV VVS
    In order to help winemakers choose the most suitable analytical method to help prevent the appearance of volatile phenols and "animal" notes in their wines, we prepared some trials to evaluate the ...
    Price:6 €(Tax included)
    Published on:16/01/2017
  • Effect of rootstock on berry and wine composition of new white grapevine cultivar Savilon
    Khafizova Asiia, Ph.D., Doc. Ing. Miloš Michlovský, DrSc.; Vinselekt Michlovský a.s., Czech Republic
    The results of our study indicate that rootstocks influence significantly most of studied phenolic compounds, though it was also shown that the influence of the year is more prominent than the infl...
    Published on:18/06/2017
  • Inhibitory activity of phenolic compounds against microorganisms involved in oenological fermentations
    Natalia Quijada-Morín et al. ; Grupo de Investigación en Polifenoles, Univ. Salamanca - ICVV, Univ. La Rioja-Bodegas Roda, La Rioja - Laffort Spain
    Stuck fermentations often occur in musts derived from high quality and high phenolic content grapes, which, even in the most favorable nutritional conditions, are unable to normally develop the fer...
    Published on:18/06/2017
© All Right Reserved
powered by infonet srl piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +