<sup>1</sup>H-NMR Metabolomics as a Tool for Winemaking Monitoring
The chemical composition of wine is known to be influenced by multiple factors including some viticulture practices and winemaking processes. <sup>1</sup>H-NMR metabolomics has been successfully applied to the study of wine authenticity. In the present study, <sup>1</sup>H-NM...
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| Autores principales: | , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/f7b0826f24414f99a27d11337551fe59 |
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| Sumario: | The chemical composition of wine is known to be influenced by multiple factors including some viticulture practices and winemaking processes. <sup>1</sup>H-NMR metabolomics has been successfully applied to the study of wine authenticity. In the present study, <sup>1</sup>H-NMR metabolomics in combination with multivariate analysis was applied to investigate the effects of grape maturity and enzyme and fining treatments on Cabernet Sauvignon wines. A total of forty wine metabolites were quantified. Three different stages of maturity were studied (under-maturity, maturity and over-maturity). Enzyme treatments were carried out using two pectolytic enzymes (E1 and E2). Finally, two proteinaceous fining treatments were compared (vegetable protein, fining F1; pea protein and PVPP, fining F2). The results show a clear difference between the three stages of maturity, with an impact on different classes of metabolites including amino acids, organic acids, sugars, phenolic compounds, alcohols and esters. A clear separation between enzymes E1 and E2 was observed. Both fining agents had a significant effect on metabolite concentrations. The results demonstrate that <sup>1</sup>H-NMR metabolomics provides a fast and robust approach to study the effect of winemaking processes on wine metabolites. These results support the interest to pursue the development of <sup>1</sup>H-NMR metabolomics to investigate the effects of winemaking on wine quality. |
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