Influence of Common and Selected Yeasts on Wine Composition Studied Using 1 H-NMR Spectroscopy (original) (raw)
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Journal of Agricultural and Food Chemistry, 2013
We employed 1 H NMR spectroscopy to examine the molecular profile of a white "Fiano di Avellino" wine obtained through fermentation by either a commercial or a selected autochthonous Saccharomyces cerevisiae yeast starter. The latter was isolated from the same grape variety used in the wine-making process in order to strengthen the relationship between wine molecular quality and its geographical origin. 1 H NMR spectra, where water and ethanol signals were suppressed by a presaturated T 1 -edited NMR pulse sequence, allowed for definition of the metabolic content of the two differently treated wines. Elaboration of NMR spectral data by multivariate statistical analyses showed that the two different yeasts led to significant diversity in the wine metabolomes. Our results indicate that metabolomics by 1 H NMR spectroscopy combined with multivariate statistical analysis enables wine differentiation as a function of yeast species and other wine-making factors, thereby contributing to objectively relate wine quality to the terroir.
We employed 1 H NMR spectroscopy to examine the molecular profile of a white "Fiano di Avellino" wine obtained through fermentation by either a commercial or a selected autochthonous Saccharomyces cerevisiae yeast starter. The latter was isolated from the same grape variety used in the wine-making process in order to strengthen the relationship between wine molecular quality and its geographical origin. 1 H NMR spectra, where water and ethanol signals were suppressed by a presaturated T 1 -edited NMR pulse sequence, allowed for definition of the metabolic content of the two differently treated wines. Elaboration of NMR spectral data by multivariate statistical analyses showed that the two different yeasts led to significant diversity in the wine metabolomes. Our results indicate that metabolomics by 1 H NMR spectroscopy combined with multivariate statistical analysis enables wine differentiation as a function of yeast species and other wine-making factors, thereby contributing to objectively relate wine quality to the terroir.
Journal of AOAC International, 2016
To examine whether NMR analysis is a suitable method for the quantitative determination of wine components, an international collaborative trial was organized to evaluate the method according to the international regulations and guidelines of the German Institute for Standardization/International Organization for Standardization, AOAC INTERNATIONAL, the International Union of Pure and Applied Chemistry, and the International Organization of Vine and Wine. Sugars such as glucose; acids such as malic, acetic, fumaric, and shikimic acids (the latter two as minor components); and sorbic acid, a preservative, were selected for the exemplary quantitative determination of substances in wine. Selection criteria for the examination of sample material included different NMR spectral signal types (singlet and multiplet), as well as the suitability of the proposed substances for manual integration at different levels of challenge (e.g., interference as a result of the necessary suppression of a...
An exploratory chemometric study of1H NMR spectra of table wines
Journal of Chemometrics, 2006
In this paper an exploratory study of 40 table wines by proton nuclear magnetic resonance spectroscopy and chemometric region-selection methods is presented. Several components of wine have been identified and quantified. It is demonstrated how signal alignment procedures were utilized to compensate for pH effects in the NMR spectra prior to the chemometric data modeling. The analysis included region selection by interval partial least squares for regression to reference data obtained from infrared spectroscopy. Accurate calibration models to the contents of ethanol, glycerol, lactic acid, methanol and malic acid were established. For the more general combined glucose/fructose infrared reference backwards interval partial least squares was introduced for optimal interval selection in calibration. The aim of the paper is to show how pre-processing and region-selection methods can assist in interpretation and quantification of chemical shift multiplets in 1 H NMR spectra of complex biological systems. The extension to NMR metabolomics is straightforward.
Cool-Climate Red Wines—Chemical Composition and Comparison of Two Protocols for 1H–NMR Analysis
Molecules, 2018
This study investigates the metabolome of 26 experimental cool-climate wines made from 22 grape varieties using two different protocols for wine analysis by proton nuclear magnetic resonance (1 H-NMR) spectroscopy. The wine samples were analyzed as-is (wet) and as dried samples. The NMR datasets were preprocessed by alignment and mean centering. No normalization or scaling was performed. The "wet" method preserved the inherent properties of the samples and provided a fast and effective overview of the molecular composition of the wines. The "dried" method yielded a slightly better sensitivity towards a broader range of the compounds present in wines. A total of 27 metabolites including amino acids, organic acids, sugars, and alkaloids were identified in the 1 H-NMR spectra of the wine samples. Principal component analysis was performed on both NMR datasets evidencing well-defined molecular fingerprints for 'Baco Noir'
Analytica Chimica Acta, 2002
In our work, the capacity of 1D and 2D 1 H and 13 C homo and heteronuclear nuclear magnetic resonance (NMR) experiments were examined for the characterization of amino acids and anthocyanins, the "minor" but important compounds of wine. The compositions of amino acids and anthocyanins influence the flavour of wines and their composition could be used to differentiate wines according to the vine variety, geographical origin and year of production. Anthocyanins are also the major components responsible for the red wine color and they have a wide range of biochemical and pharmacological effects such as antimicrobial and antioxidant activities. We use the signal intensities in 1D 1 H NMR spectra in the chemometric analysis of white wines from Slovenia. The use of signals of seven amino acids gives a good separation of wines according to the vine variety, while adding also the signal intensities of glycerol, butylene glycol and succinic acid, the separation of wines between the Coastal and continental part of Slovenia was achieved. By using 1D and 2D NMR experiments the reliable assignment of 1 H and 13 C resonances of anthocyanins, peonidine 3-glucoside, petunidine 3-glucoside, cyanidine 3-glucoside, delphinidine 3-glucoside and malvidine 3-glucoside in CD 3 OD was established, which will serve as a tool for the identification of a particular fraction in liquid chromatographic analysis.
J
Alcoholic fermentation is a key step in wine production. Indeed, a wide range of compounds, which strongly affect the sensory properties of wine, is produced during this process. While Saccharomyces cerevisiae yeast cultures are commonly employed in winemaking to carry on the fermentation process, some non-Saccharomyces species have recently gained attention due to their ability to produce various metabolites of oenological interest. The use of different yeasts strains usually results in wines with different sensory properties, despite being obtained from the same grape variety. In this paper, we tested the feasibility of using near-infrared spectroscopy (NIR) to discriminate among red wines from three different grape varieties produced with pure S. cerevisiae or by mixed fermentation with a promising non-Saccharomyces yeast, namely the Starmeriella bacillaris, which usually yields wines with significant amounts of glycerol and low levels of ethanol, acetic acid, and acetaldehyde. A...
This study aimed to discriminate red wines obtained from organic and biodynamic management by means of proton nuclear magnetic resonance (1H-NMR) and metabonomic investigation. Red wines were produced from Sangiovese grapes over the three harvests 2010-2012 from two parcels of a vineyard, managed according to organic (ORG) or biodynamic (BIO) protocol, respectively. Every year the vinifications were performed with commercial selected yeasts (CSY) according to the organic protocol. Moreover, in 2012, CSY vinification was flanked by a spontaneous vinification (SPO) carried out by microorganisms naturally present on the grapes. To gain information about the effects of production year, vineyard management, vinification protocol and vines site in the field on the wine characteristics, proton nuclear magnetic resonance spectra were registered by means of a spectrometer operating at 600 MHz and multivariate analysis was carried out. Production year and vinification protocol were found to be the factors affecting most the characteristics of wine metabolome. Vineyard management seemed to have more limited consequences on the wine composition, with effects on some aminoacids (proline, aspartic acid and valine), alcohols and some polyphenols. The latter observation could not be considered as certain, as vines site in the field acted, in this respect, as a confounding element.
Wine analysis by 1D and 2D NMR spectroscopy
Analusis, 1998
We have measured 1D and 2D 1 H and 13 C NMR spectra of selected Slovenian wines. Partial assignment of 1 H and 13 C resonances of alanine, valine, leucine, isoleucine, proline, threonine, ethanol, glycerol, butyleneglycol, and of acetic, tartaric, lactic, succinic, and malic acids in the wine samples was carried out by the combination of homo-and heteronuclear experiments COSY, HSQC and HMBC with known spectra of individual compounds. The spectra of wines of different variety, vintage and geographical areas differ mainly in the intensity of particular signals but also in the appearance of some signals which offers the possibility to follow the variability in their chemical composition on the ground of 1 H and 13 C signals.
1H-NMR Metabolomics as a Tool for Winemaking Monitoring
Molecules
The chemical composition of wine is known to be influenced by multiple factors including some viticulture practices and winemaking processes. 1H-NMR metabolomics has been successfully applied to the study of wine authenticity. In the present study, 1H-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 s...