Electrochemical triggering of the Chardonnay wine metabolome

Chloé Roullier-Gall; Basem Kanawati; Daniel Hemmler; Gregory K Druschel; Régis D Gougeon; Philippe Schmitt-Kopplin

doi:10.1016/j.foodchem.2019.01.149

Electrochemical triggering of the Chardonnay wine metabolome

Food Chem. 2019 Jul 15:286:64-70. doi: 10.1016/j.foodchem.2019.01.149. Epub 2019 Jan 30.

Authors

Chloé Roullier-Gall¹, Basem Kanawati², Daniel Hemmler³, Gregory K Druschel⁴, Régis D Gougeon⁵, Philippe Schmitt-Kopplin⁶

Affiliations

¹ Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany. Electronic address: chloe.roullier-gall@u-bourgogne.fr.
² Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.
³ Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.
⁴ Department of Earth Sciences, Indiana University - Purdue University Indianapolis, IN 46202, United States.
⁵ Institut Universitaire de la Vigne et du Vin Jules Guyot, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
⁶ Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany. Electronic address: schmitt-kopplin@helmholtz-muenchen.de.

PMID: 30827658
DOI: 10.1016/j.foodchem.2019.01.149

Abstract

Oxidation of wine upon bottle ageing is a crucial matter of concern for the qualitative long-term storage of white wines. However, understanding the various molecular mechanisms potentially involved, which can impact the wine composition, requires that top-down analytical strategies are implemented. Here, we report the analysis of bottle aged Chardonnay wines made from the same must, but differing by the amount of SO₂ initially added to the must at pressing (0 and 8 g·h L^-1). Metabolomics fingerprints obtained from electrochemical simulation of oxidative reactions were obtained by coupling of either on-line or off-line electrochemical oxidation to FT-ICR-MS detection. We reveal that, whatever the electrochemical DC voltage is, wines with initial SO₂ addition displayed molecular fingerprints, which remained more similar to the non-oxidized wine without initial SO₂ addition. We further show that a diversity of sulfur-containing compounds appeared to be the most sensitive to oxidation, whereas nitrogen-containing compounds were mostly formed.

Keywords: Chardonnay wine; FT-ICR-MS; Oxidation; SO(2); electrochemistry (EC).

MeSH terms

Cluster Analysis
Electrochemical Techniques / methods*
Mass Spectrometry
Metabolome*
Oxidation-Reduction
Sulfur Oxides / chemistry
Wine / analysis*

Substances

Sulfur Oxides