TY - JOUR
T1 - Natural oxygenation of Champagne wine during ageing on lees
T2 - A metabolomics picture of hormesis
AU - Roullier-Gall, Chloé
AU - Witting, Michael
AU - Moritz, Franco
AU - Gil, Ryan B.
AU - Goffette, Delphine
AU - Valade, Michel
AU - Schmitt-Kopplin, Philippe
AU - Gougeon, Régis D.
N1 - Publisher Copyright:
© 2016 Elsevier Ltd. All rights reserved.
PY - 2016/7/15
Y1 - 2016/7/15
N2 - The oxygenation of Champagne wine after 4 and 6 years of aging on lees in bottle was investigated by FTICR-MS and UPLC-Q-TOF-MS. Three levels of permeability were considered for the stoppers, ranging from 0.2 to 1.8 mg/L/year of oxygen transfer rate. Our results confirmed a good repeatability of ultra-high resolution FTICR-MS, both in terms of m/z and coefficient of variation of peak intensities among biological replicates. Vintages appeared to be the most discriminated features, and metabolite annotations suggested that the oldest wines (2006) were characterized by a higher sensitivity towards oxygenation. Within each vintage, the oxygenation mechanisms appeared to be different for low and high ingresses of oxygen, in agreement with the hormesis character of wine oxygenation. In the particular case of single variety wines and for a given level of stopper permeability, our results also showed that variety discrimination could be easily achieved among wines.
AB - The oxygenation of Champagne wine after 4 and 6 years of aging on lees in bottle was investigated by FTICR-MS and UPLC-Q-TOF-MS. Three levels of permeability were considered for the stoppers, ranging from 0.2 to 1.8 mg/L/year of oxygen transfer rate. Our results confirmed a good repeatability of ultra-high resolution FTICR-MS, both in terms of m/z and coefficient of variation of peak intensities among biological replicates. Vintages appeared to be the most discriminated features, and metabolite annotations suggested that the oldest wines (2006) were characterized by a higher sensitivity towards oxygenation. Within each vintage, the oxygenation mechanisms appeared to be different for low and high ingresses of oxygen, in agreement with the hormesis character of wine oxygenation. In the particular case of single variety wines and for a given level of stopper permeability, our results also showed that variety discrimination could be easily achieved among wines.
KW - Champagne wine
KW - Direct injection Fourier transform ion cyclotron resonance mass spectrometry
KW - Metabolites
KW - Network
KW - Ultra-performance liquid chromatography-mass spectrometry
UR - http://www.scopus.com/inward/record.url?scp=84958212199&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2016.02.043
DO - 10.1016/j.foodchem.2016.02.043
M3 - Article
C2 - 26948607
AN - SCOPUS:84958212199
SN - 0308-8146
VL - 203
SP - 207
EP - 215
JO - Food Chemistry
JF - Food Chemistry
ER -