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  • Wine & Wood between Science, Technology and Market
    Michel Moutounet, Giacomo Mazzavillani- Caviro, Fabio Piccoli, Wine Meridian
    The topic wine and wood is closely linked to the identity of the product. Today the market has a more open and available approach than in the past with regard to wood and refinement in wood, thanks...
    Published on: 06/11/2019

A metabolomic approach to the study of wine micro-oxygenation

ARAPITSAS et al. ; Fondazione Edmund Mach, San Michele all'Adige, Italy, Consorzio Tuscania, Firenze, Italy, Department of Biological Chemistry, Unive

Over the years, various research projects have tried to understand and monitor the mechanism occurring when wine micro-oxygenation is applied, through target analysis. In this study, untargeted UPLC-QTOF MS analysis coupled with multivariate statistics was used to study this globally applied practice. The results of our study made it possible to confirm most of the known wine micro-oxygenation biomarkers reported in the literature, within a simple set of experiments, these mostly being red pigments and tannins. Moreover, it revealed new chemical changes in the Sangiovese wine profile, when subjected to various oxygen levels in the presence of two different levels of iron. A number of additional primary and secondary metabolites, not considered in previous studies, appear to be candidate biomarkers. These new candidate biomarkers, and especially those showing a biphasic effect in presence of variable levels of oxygen, should be further studied and validated for a comprehensive understanding of the changes occurring in the wine metabolite fingerprint during the micro-oxygenation process. This information is much needed, since it could be useful for developing analytical tools able to assist winemakers with more appropriate control of the micro-oxygenation process.
Published on 02/07/2012
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