TY - JOUR
T1 - Asymmetrical flow field-flow fractionation of white wine chromophoric colloidal matter
AU - Coelho, Christian
AU - Parot, Jérémie
AU - Gonsior, Michael
AU - Nikolantonaki, Maria
AU - Schmitt-Kopplin, Philippe
AU - Parlanti, Edith
AU - Gougeon, Régis D.
N1 - Publisher Copyright:
© 2017, Springer-Verlag Berlin Heidelberg.
PY - 2017/4
Y1 - 2017/4
N2 - Two analytical separation methods—size-exclusion chromatography and asymmetrical flow field-flow fractionation—were implemented to evaluate the integrity of the colloidal composition of Chardonnay white wine and the impact of pressing and fermentations on the final macromolecular composition. Wine chromophoric colloidal matter, representing UV–visible-absorbing wine macromolecules, was evaluated by optical and structural measurements combined with the description of elution profiles obtained by both separative techniques. The objective of this study was to apply these two types of fractionation on a typical Chardonnay white wine produced in Burgundy and to evaluate how each of them impacted the determination of the macromolecular chromophoric content of wine. UV–visible and fluorescence measurements of collected fractions were successfully applied. An additional proteomic study revealed that grape and microorganism proteins largely impacted the composition of chromophoric colloidal matter of Chardonnay wines. Asymmetrical flow field-flow fractionation appeared to be more reliable and less invasive with respect to the native chemical environment of chromophoric wine macromolecules, and hence is recommended as a tool to fractionate chromophoric colloidal matter in white wines. [Figure not available: see fulltext.]
AB - Two analytical separation methods—size-exclusion chromatography and asymmetrical flow field-flow fractionation—were implemented to evaluate the integrity of the colloidal composition of Chardonnay white wine and the impact of pressing and fermentations on the final macromolecular composition. Wine chromophoric colloidal matter, representing UV–visible-absorbing wine macromolecules, was evaluated by optical and structural measurements combined with the description of elution profiles obtained by both separative techniques. The objective of this study was to apply these two types of fractionation on a typical Chardonnay white wine produced in Burgundy and to evaluate how each of them impacted the determination of the macromolecular chromophoric content of wine. UV–visible and fluorescence measurements of collected fractions were successfully applied. An additional proteomic study revealed that grape and microorganism proteins largely impacted the composition of chromophoric colloidal matter of Chardonnay wines. Asymmetrical flow field-flow fractionation appeared to be more reliable and less invasive with respect to the native chemical environment of chromophoric wine macromolecules, and hence is recommended as a tool to fractionate chromophoric colloidal matter in white wines. [Figure not available: see fulltext.]
KW - Asymmetrical flow field-flow fractionation
KW - Chromophoric colloidal matter
KW - White wine
KW - Wine proteins
UR - http://www.scopus.com/inward/record.url?scp=85011915671&partnerID=8YFLogxK
U2 - 10.1007/s00216-017-0221-1
DO - 10.1007/s00216-017-0221-1
M3 - Article
C2 - 28180990
AN - SCOPUS:85011915671
SN - 1618-2642
VL - 409
SP - 2757
EP - 2766
JO - Analytical and Bioanalytical Chemistry
JF - Analytical and Bioanalytical Chemistry
IS - 10
ER -