Untargeted metabolomics analyses to identify a new sweet compound released during post-fermentation maceration of wine.
Food Chem
; 461: 140801, 2024 Dec 15.
Article
en En
| MEDLINE
| ID: mdl-39178544
ABSTRACT
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 N6-succinyladenosine 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.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Gusto
/
Vino
/
Metabolómica
/
Fermentación
Límite:
Humans
Idioma:
En
Revista:
Food Chem
Año:
2024
Tipo del documento:
Article
País de afiliación:
Francia