a metabolomic approach to the study of wine micro-oxygenation代谢组学方法研究葡萄酒micro-oxygenation.pdfVIP
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a metabolomic approach to the study of wine micro-oxygenation代谢组学方法研究葡萄酒micro-oxygenation
A Metabolomic Approach to the Study of Wine Micro-
Oxygenation
1 2 1 3
Panagiotis Arapitsas , Matthias Scholz , Urska Vrhovsek , Stefano Di Blasi , Alessandra Biondi
3 1 1 4 1
Bartolini , Domenico Masuero , Daniele Perenzoni , Adelio Rigo , Fulvio Mattivi *
1 Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all’Adige, Italy, 2 Department of Computational
Biology, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all’Adige, Italy, 3 Consorzio Tuscania, Firenze, Italy, 4 Department of Biological
Chemistry, University of Padova, Padova, Italy
Abstract
Wine micro-oxygenation is a globally used treatment and its effects were studied here by analysing by untargeted LC-MS
the wine metabolomic fingerprint. Eight different procedural variations, marked by the addition of oxygen (four levels) and
iron (two levels) were applied to Sangiovese wine, before and after malolactic fermentation. Data analysis using
supervised and unsupervised multivariate methods highlighted some known candidate biomarkers, together with a
number of metabolites which had never previously been considered as possible biomarkers for wine micro-oxygenation.
Various pigments and tannins were identified among the known candidate biomarkers. Additional new information was
obtained suggesting a correlation between oxygen doses and metal contents and changes in the concentration of primary
metabolites such as arginine, proline, tryptophan and raffinose, and secondary metabolites such as succinic acid and
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