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Boban A, Milanović V, Veršić Bratinčević M, Botta C, Ferrocino I, Cardinali F, Ivić S, Rampanti G, Budić-Leto I. Spontaneous fermentation of Maraština wines: The correlation between autochthonous mycobiota and phenolic compounds. Food Res Int 2024; 180:114072. [PMID: 38395560 DOI: 10.1016/j.foodres.2024.114072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 01/18/2024] [Accepted: 01/25/2024] [Indexed: 02/25/2024]
Abstract
Understanding fungal community dynamics during fermentation is important for assessing their influence on wine's phenolic content. The present study represents the first effort to explore the correlation between the autochthonous mycobiota of Maraština grapes collected from Dalmatian winegrowing sub-regions in Croatia and the phenolic composition, as well as the physicochemical parameters of wines produced through spontaneous fermentation. The metataxonomic approach revealed Metschnikowia pulcherrima, Metschnikowia fructicola and Hanseniaspora uvarum as the core mycobiota detected at the initial phase of fermentation. By contrast, Saccharomyces cerevisiae took over the dominance starting from the middle stage of fermentation. The wine's phenolic compounds were revealed by high-performance liquid chromatography, with tyrosol being the most abundant. Rhodotorula babjevae and Botrytis cinerea showed a positive correlation with p-hydroxybenzoic acid, gentisic acid, caffeic acid and cinnamic acid, while demonstrating a negative correlation with protocatechuic acid and chlorogenic acid. Heterophoma novae-verbascicola exhibited the opposite behaviour regarding the same phenolic compounds. The concentration of lactic acid was positively correlated with B. cinerea and negatively correlated with Het. novae-verbascicola. These findings serve as a foundation for in-depth investigations into the role of autochthonous grape mycobiota in phenolic transformation during spontaneous fermentation, potentially leading to the production of high-quality wines with unique terroir characteristics. Future studies should aim to explore the specific role played by individual yeast isolates in the formation of phenolic compounds.
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Affiliation(s)
- Ana Boban
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, Split 21000, Croatia
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona 60131, Italy.
| | | | - Cristian Botta
- Department of Agricultural, Forest and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, Turin 10095, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, Turin 10095, Italy
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona 60131, Italy
| | - Stipe Ivić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, Split 21000, Croatia
| | - Giorgia Rampanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona 60131, Italy
| | - Irena Budić-Leto
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, Split 21000, Croatia
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2
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Topi D, Kelebek H, Guclu G, Selli S. LC‐DAD‐ESI‐MS/MS characterization of phenolic compounds in wines from
Vitis vinifera
‘
Shesh i bardhë
’ and ‘
Vlosh
’ cultivars. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Dritan Topi
- Department of Chemistry Faculty of Natural Sciences University of Tirana Tirana Albania
| | - Hasim Kelebek
- Department of Food Engineering Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Gamze Guclu
- Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey
| | - Serkan Selli
- Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey
- Department of Nutrition and Dietetics Faculty of Health Sciences Cukurova University Adana Turkey
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3
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Kowalczyk B, Bieniasz M, Kostecka-Gugała A. The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety ‘Hibernal’ as a Factor Determining the Method of Producing Straw Wines. Foods 2022; 11:foods11071027. [PMID: 35407114 PMCID: PMC8997453 DOI: 10.3390/foods11071027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 11/16/2022] Open
Abstract
Sweet wines are appreciated worldwide; many are produced by fermenting the must of dehydrated (semi-dried) grapes, using methods that vary from region to region. The aim of this study was to evaluate the basic chemical and oenological characteristics of wines obtained by three technologies of production. The wines were made from a hybrid cultivar ‘Hibernal’, grown under cool climate conditions. ‘Hibernal’ is a hybrid variety. This ‘Hibernal’ variety is widely cultivated in central and eastern Europe, where it is of great economic importance. Wines produced from this variety are popular in local markets. In comparison with the production of varieties belonging to Vitis vinifera, a very small percentage of the ‘Hibernal’ variety is cultivated. The methods used in the experiment for the production of wines were: classical method in the Italian passito style, modification of the passito style with a seven-day maceration of grapes, and a method of production in the Tokaj wine style at five Puttonyos. Basic chemical parameters, acid profile, total phenolic content, antioxidant and antiradical capacities, and quantitative analysis of selected polyphenols was performed. The sensory features and quality of the wines was assessed using a sommelier analysis based on The Wine & Spirit Education Trust guidelines. The results indicated that the seven-day maceration of the dehydrated grapes resulted in the highest polyphenol content, as well as the largest antioxidant and antiradical contents. The oenological evaluation of wines produced by the Tokaj method and Italian passito method with seven-day maceration found that the wines were appreciated due to their rich taste, flavor, and overall quality. The present study confirms the promising opportunities to obtain special sweet wine with a valuable composition and oenological characteristics in regions with cooler climates.
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Affiliation(s)
- Barbara Kowalczyk
- Department of Ornamental Plants and Garden Art, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Al. 29-Listopada 54, 31-425 Kraków, Poland
- Correspondence:
| | - Monika Bieniasz
- Department of Horticulture, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Al. 29-Listopada 54, 31-425 Kraków, Poland;
| | - Anna Kostecka-Gugała
- Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Al. 29-Listopada 54, 31-425 Kraków, Poland;
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4
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Čarija M, Radić T, Černi S, Mucalo A, Zdunić G, Vončina D, Jagunić M, Hančević K. Prevalence of Virus Infections and GLRaV-3 Genetic Diversity in Selected Clones of Croatian Indigenous Grapevine Cultivar Plavac Mali. Pathogens 2022; 11:pathogens11020176. [PMID: 35215120 PMCID: PMC8876015 DOI: 10.3390/pathogens11020176] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/11/2022] [Accepted: 01/26/2022] [Indexed: 12/04/2022] Open
Abstract
The cultivar Plavac Mali (Vitis vinifera L.), the most important indigenous red grapevine cultivar in Croatia, was tested for the presence of 16 grapevine viruses. Thirty-five samples from the collection vineyard were tested for the presence of grapevine leafroll-associated viruses-1, -2, and -3 (GLRaV-1, GLRaV-2 and GLRaV-3, respectively), grapevine fanleaf virus (GFLV), arabis mosaic virus (ArMV), grapevine virus-A (GVA), -B (GVB), -G (GVG), -H (GVH), -I (GVI), -J (GVJ), grapevine fleck virus (GFkV), grapevine rupestris stem pitting associated virus (GRSPaV), and grapevine pinot gris virus (GPGV) by reverse transcription–polymerase chain reaction (RT-PCR). Furthermore, standard PCR was conducted for grapevine badnavirus 1 (GBV-1) and grapevine red blotch virus (GRBV). Mixed infections were most common and GLRaV-3, the most abundant virus found in 85.71% of the vines tested, was further molecularly characterised. Different genomic variants of the heat shock protein homologue (HSP70h) were separated by cloning, detected by single-strand conformation polymorphism (SSCP) analysis, sequenced, and phylogenetically analysed. The presence of phylogenetic groups I and II was only confirmed. This study demonstrates the high virus infection rate of Plavac Mali vines and the heterogeneity of GLRaV-3 present nowadays in a collection vineyard.
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Affiliation(s)
- Mate Čarija
- Institute for Adriatic Crops, 21000 Split, Croatia; (M.Č.); (T.R.); (A.M.); (G.Z.)
| | - Tomislav Radić
- Institute for Adriatic Crops, 21000 Split, Croatia; (M.Č.); (T.R.); (A.M.); (G.Z.)
| | - Silvija Černi
- Department of Biology, Faculty of Science, University of Zagreb, 10000 Zagreb, Croatia;
| | - Ana Mucalo
- Institute for Adriatic Crops, 21000 Split, Croatia; (M.Č.); (T.R.); (A.M.); (G.Z.)
| | - Goran Zdunić
- Institute for Adriatic Crops, 21000 Split, Croatia; (M.Č.); (T.R.); (A.M.); (G.Z.)
| | - Darko Vončina
- Department of Plant Pathology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (D.V.); (M.J.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CroP-BioDiv), 10000 Zagreb, Croatia
| | - Martin Jagunić
- Department of Plant Pathology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (D.V.); (M.J.)
| | - Katarina Hančević
- Institute for Adriatic Crops, 21000 Split, Croatia; (M.Č.); (T.R.); (A.M.); (G.Z.)
- Correspondence: ; Tel.: +385-21434435
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5
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Scalzini G, Giacosa S, Río Segade S, Paissoni MA, Rolle L. Effect of withering process on the evolution of phenolic acids in winegrapes: A systematic review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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6
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Bordiga M, Perestrelo R, Câmara JS, Yang Q, Corke H, Travaglia F, Locatelli M, Arlorio M, Coïsson JD. Global volatile signature and polyphenols patterns in Vespolina wines according to vintage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14768] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Matteo Bordiga
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara28100Italy
| | - Rosa Perestrelo
- CQM‐UMa Centro de Química da Madeira Campus Universitário da Penteada Funchal9020‐105Portugal
| | - José S. Câmara
- CQM‐UMa Centro de Química da Madeira Campus Universitário da Penteada Funchal9020‐105Portugal
- Departamento de Química Faculdade de Ciências Exatas e Engenharia Universidade da Madeira Campus da Penteada Funchal9020‐105Portugal
| | - Qiong‐Qiong Yang
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Harold Corke
- Biotechnology and Food Engineering Program Guangdong Technion – Israel Institute of Technology Shantou Guangdong515063China
- Faculty of Biotechnology and Food Engineering Technion – Israel Institute of Technology Haifa Israel
| | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara28100Italy
| | - Monica Locatelli
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara28100Italy
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara28100Italy
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara28100Italy
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7
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Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10248928] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Dehydration or drying of grapes is one of the most important steps in the production of Croatian traditional dessert wine Prošek. The natural sun drying of grapes is the traditionally used method in Prošek production. Alternative methods, such as dehydration under controlled conditions, have been studied as safer and faster methods than the traditional sun drying but without precise knowledge of the effect on volatile compounds. The objective of this work was to study how dehydration of grapes carried out in a greenhouse and an environmentally controlled chamber impacts on the free and glycosidically bound volatile compounds of native grape cv. ‘Maraština’. The 36 volatile compounds were identified and quantified using headspace solid-phase micro extraction coupled with gas chromatography-mass spectrophotometry (HS-SPME-GC/MS). The results showed that the aroma profile of dehydrated grapes was significantly different from that of fresh grapes. Regarding free forms, significant increases in the concentration of 2-methyl-1-propanol, 1-butanol, 2-hexen-1-ol, 1-hexanol, ethyl hexanoate, hexyl acetate, o-cymene, linalool oxide, and terpinen-4-ol and geraniol were found in greenhouse-dried grapes, whereas increases in cis-limonene-epoxide, trans-limonene epoxide, and γ-hexalactone were higher in chamber-dried grapes compared to greenhouse-dried grapes. Glycosidically bound forms of o-cymene, linalool oxide, linalool, and terpinen-4-ol were increased in both types of drying, whereas β-damascenone was increased only in greenhouse-dried grapes.
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8
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Tian T, Sun J, Wu D, Xiao J, Lu J. Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles. Food Chem 2020; 340:128179. [PMID: 33007693 DOI: 10.1016/j.foodchem.2020.128179] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 09/03/2020] [Accepted: 09/21/2020] [Indexed: 02/05/2023]
Abstract
This study is sought to identify the components in greengage wine that predict the sensory properties. Taste-active compounds and aroma-active compounds of 20 commercially available greengage wines from different regions were characterized. The relationship between these compounds, wine samples and sensory attributes was modeled by partial least squares regression. The regression analysis indicated the taste-active compounds, alanine, leucine, proline, glutamic acid, lysine, malic acid, citric acid, sucrose, glucose, gallic acid, caffeic acid and tannin made a great contribution to the characteristic taste or mouthfeel of greengage wine. Meanwhile, the aroma-active compounds, including ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, 3-methylbutanol, 5-hydroxymethylfurfural, octanoic acid and benzaldehyde, modeled well with the flavor characteristic of greengage wine. The study revealed new insights into the relationship between chemistry and wine sensory characters, which has implications for developing an objective measurement system for determining greengage wine quality.
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Affiliation(s)
- Tiantian Tian
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Junyong Sun
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain.
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.
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9
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Mucalo A, Maletić E, Zdunić G. Extended Harvest Date Alter Flavonoid Composition and Chromatic Characteristics of Plavac Mali ( Vitis vinifera L.) Grape Berries. Foods 2020; 9:foods9091155. [PMID: 32825764 PMCID: PMC7555124 DOI: 10.3390/foods9091155] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/13/2020] [Accepted: 08/15/2020] [Indexed: 12/11/2022] Open
Abstract
This study delivers a comprehensive flavonoid fingerprint profile, physiochemical and external color characterization of Plavac Mali grapes through four harvest dates at two distinct vineyards (Split and Zadar) in the Eastern Adriatic region. The experimental harvest lasted 56 days, at total soluble solids content from 18.4 to 22.4°Brix in Split and 16.8 to 20.4°Brix in Zadar. Patterns of 27 skin and seed flavonoid compounds at each location indicate unique flavonoid composition of berries at each harvest date. Extended harvest increased six compounds in skin with maximum values of main anthocyanin malvidin-3-O-glucoside in H3 (4406.6 and 6389.5 mg kg−1, Split and Zadar, respectively) followed by a decrease in October. Peak values of seed and skin catechins and galloylated flavan-3-ol subunits are seen in H1 and H2 at Split, while constantly high values are reported in the case of Zadar, with an incoherent pattern of those in skin extracts. Minimal values of epigallocatechin were detected with an extended harvest date at both locations. Berries of extended harvest dates underwent colorimetric improvements, trough decrease in L*, a*, b* and C characteristics and increase in skin color index for red grapes CIRG. The extended harvest date promotes flavonoid composition, and improves the quality of Plavac Mali grape berries.
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Affiliation(s)
- Ana Mucalo
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia;
- Correspondence: ; Tel.: +385-21-434-496
| | - Edi Maletić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Goran Zdunić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia;
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10
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Perestrelo R, Bordiga M, Locatelli M, Silva C, Câmara JS. Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintage. Microchem J 2020. [DOI: 10.1016/j.microc.2019.104383] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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11
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Žurga P, Vahčić N, Pasković I, Banović M, Staver MM. Croatian Wines from Native Grape Varieties Have Higher Distinct Phenolic (Nutraceutic) Profiles than Wines from Non-Native Varieties with the Same Geographic Origin. Chem Biodivers 2019; 16:e1900218. [PMID: 31282123 DOI: 10.1002/cbdv.201900218] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2019] [Accepted: 07/05/2019] [Indexed: 02/01/2023]
Abstract
Croatian wines made from native (Plavac mali and Teran) and non-native grape varieties (Cabernet Sauvignon and Merlot), all grown in Croatian coastal regions, were investigated. Analyses included measurements of antioxidant activities, total phenolic contents and concentrations of non-colored phenolic compounds, chosen based on their known nutraceutical properties. Plavac mali wines were distinguished by higher antioxidant activity, total phenolic content and catechin concentrations but lower flavonol concentrations. Teran wines had higher hydroxytyrosol, myricetin and resveratrol concentrations. Merlot and Cabernet Sauvignon wines had higher flavonol concentrations (except myricetin). Canonical analysis was successful in discriminating Plavac mali from Teran wines, and both varieties were separated from non-native varieties. The results indicate distinct genetic potentials of studied varieties and enable wine authentication based on the investigated bioactive compounds.
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Affiliation(s)
- Paula Žurga
- Teaching Institute of Public Health of Primorsko-goranska County, Krešimirova 52a, HR-51000, Rijeka, Croatia
| | - Nada Vahčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000, Zagreb, Croatia
| | - Igor Pasković
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440, Poreč, Croatia
| | - Mara Banović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000, Zagreb, Croatia
| | - Mladenka Malenica Staver
- Department of Biotechnology, University of Rijeka, Radmile Matejčić 2, HR-51000, Rijeka, Croatia
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12
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Diamantidou D, Zotou A, Theodoridis G. Wine and grape marc spirits metabolomics. Metabolomics 2018; 14:159. [PMID: 30830493 DOI: 10.1007/s11306-018-1458-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Accepted: 12/04/2018] [Indexed: 12/30/2022]
Abstract
INTRODUCTION Mass spectrometry (MS)-based and nuclear magnetic resonance (NMR) spectroscopic analyses play a key role in the field of metabolomics due to their important advantages. The use of metabolomics in wine and grape marc spirits allows a more holistic perspective in monitoring and gaining information on the making processes and thus it can assist on the improvement of their quality. OBJECTIVES This review surveys the latest metabolomics approaches for wine and grape marc spirits with a focus on the description of MS-based and NMR spectroscopic analytical techniques. METHODS We reviewed the literature to identify metabolomic studies of wine and grape marc spirits that were published until the end of 2017, with the key term combinations of 'metabolomics', 'wine' and 'grape marc spirits'. Through the reference lists from these studies, additional articles were identified. RESULTS The results of this review showed that the application of different metabolomics approaches has significantly increased the knowledge of wine metabolome and grape marc spirits; however there is not yet a single analytical platform that can completely separate, detect and identify all metabolites in one analysis. CONCLUSIONS The authentication and quality control of wines and grape marc spirits has to be taken with caution, since the product's chemical composition could be affected by many factors. Despite intrinsic limitations, NMR spectroscopy and MS based strategies remain the key analytical methods in metabolomics studies. Authenticity, traceability and health issues related to their consumption are the major research initiatives in wine and grape marc spirits metabolomics analysis.
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Affiliation(s)
- Dimitra Diamantidou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Anastasia Zotou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Georgios Theodoridis
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece.
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