Untargeted metabolomics analyses to identify a new sweet compound released during post-fermentation maceration of wine. - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Article Dans Une Revue Food Chemistry Année : 2024

Untargeted metabolomics analyses to identify a new sweet compound released during post-fermentation maceration of wine.

Résumé

The sensory quality of a wine is mainly based on its aroma and flavor. Sweetness contributes in the gustatory balance of red wines. The investigation of compounds involved in this flavor was based on empirical observations, such as the increase in wine sweetness during yeast autolysis, concomitant to post-fermentation maceration in red winemaking. An untargeted metabolomics approach using UHPLC-HRMS has been developed to discover a new sweet molecule released during this stage. Among several markers highlighted, one compound was selected to be isolated by various separative techniques. It was unambiguously identified by NMR as N6succinyladenosine and is reported for the first time in wine at an average concentration of 3.16 mg/L in 85 red wines. Furthermore, sensory analysis has highlighted its sweetness. In addition to discovering a new sweet compound in wine, this study proposes new tools for studying taste-active compounds in natural matrices.
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Dates et versions

hal-04842069 , version 1 (17-12-2024)

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Marie Le Scanff, Laurence Marcourt, Adriano Rutz, Warren Albertin, Jean-Luc Wolfender, et al.. Untargeted metabolomics analyses to identify a new sweet compound released during post-fermentation maceration of wine.. Food Chemistry, 2024, 461, pp.140801. ⟨10.1016/j.foodchem.2024.140801⟩. ⟨hal-04842069⟩

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