The influence of storage on the “chemical age” of red wines

被引:0
|
作者
Panagiotis Arapitsas
Giuseppe Speri
Andrea Angeli
Daniele Perenzoni
Fulvio Mattivi
机构
[1] Fondazione Edmund Mach,Food Quality and Nutrition Department, Research and Innovation Centre
来源
Metabolomics | 2014年 / 10卷
关键词
Sangiovese; Profiling; Conservation; Hydrolysis; Sulfonation; UPLC–QTOF MS;
D O I
暂无
中图分类号
学科分类号
摘要
Storage conditions and duration have a considerable influence on wine quality. Optimum temperature and humidity conditions may improve wine quality through ageing, while incorrect or excessively long storage leads to negative results. In order to evaluate the global effects of storage on red wine composition, 20 Sangiovese wines were stored in two different conditions (cellar or house) for a period of 2 years and analysed every 6 months. Untargeted LC–MS analysis showed various putative markers for the type and length of conservation (i.e. pigments, flavanols, pantothenic acid etc.), while targeted LC–MS confirmed and expanded these results within specific metabolic groups. The results of multivariate analysis showed that wines stored in the cellar changed little even after 2 years of storage, while wines stored in typical domestic conditions (house) developed approximately four times faster, reaching a composition similar to wines stored in the cellar for 2 years after just 6 months. The formation of several monosulfonated flavanols during domestic ageing provided the first evidence in wine of a reaction between wine tannins—both catechins and proanthocyanidins—and the exogenous antioxidant bisulfite. Moreover, ageing in domestic conditions appeared to induce an accelerated decrease in wine pigments, while specifically promoting the formation of pinotin A-like pigments and the hydrolysis of flavonol glycosides.
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页码:816 / 832
页数:16
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