Using untargeted metabolomics to profile the changes in roselle (Hibiscus sabdariffa L.) anthocyanins during wine fermentation.

ABSTRACT

In this study, an UHPLC-QE-MS approach in combination with multivariate statistical analyses was used to investigate the metabolic profiles, especially the anthocyanin profiles, during the fermentation of roselle wine. Overall, a large number of different metabolites (e.g., phenols, lipids, carbohydrates, amino acids and peptides, and others) were identified in the fermentation processes. Eight anthocyanin metabolites were identified in roselle wine for the first time, of which six were identified in the main fermentation process and two in the post-fermentation process. In addition, we identified several metabolic pathways during the fermentation process, and the metabolic pathways of anthocyanins in roselle wine are mainly related to flavonoid biosynthesis and to anthocyanin biosynthesis. These findings are expected to be useful for further studies on wine chemistry and yeast metabolism.