Electrochemical triggering of the Chardonnay wine metabolome.

Cluster Analysis Electrochemical Techniques / methods Mass Spectrometry Metabolome Oxidation-Reduction Sulfur Oxides / chemistry Wine / analysis
Chardonnay wine FT-ICR-MS Oxidation SO(2) electrochemistry (EC)

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Jul 2019
Historique:
received: 23 01 2018
revised: 16 01 2019
accepted: 22 01 2019
entrez: 5 3 2019
pubmed: 5 3 2019
medline: 12 4 2019
Statut: ppublish

Résumé

Oxidation of wine upon bottle ageing is a crucial matter of concern for the qualitative long-term storage of white wines. However, understanding the various molecular mechanisms potentially involved, which can impact the wine composition, requires that top-down analytical strategies are implemented. Here, we report the analysis of bottle aged Chardonnay wines made from the same must, but differing by the amount of SO

Identifiants

DOI: 10.1016/j.foodchem.2019.01.149 PMID: 30827658
pubmed: 30827658
pii: S0308-8146(19)30224-9
doi: 10.1016/j.foodchem.2019.01.149
pii:
doi:

Substances chimiques

Sulfur Oxides 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

64-70

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Chloé Roullier-Gall (C)

Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany. Electronic address: chloe.roullier-gall@u-bourgogne.fr.

Basem Kanawati (B)

Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.

Daniel Hemmler (D)

Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.

Gregory K Druschel (GK)

Department of Earth Sciences, Indiana University - Purdue University Indianapolis, IN 46202, United States.

Régis D Gougeon (RD)

Institut Universitaire de la Vigne et du Vin Jules Guyot, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.

Philippe Schmitt-Kopplin (P)

Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany. Electronic address: schmitt-kopplin@helmholtz-muenchen.de.

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Classifications MeSH

questionsmedicales.fr › Environnement et santé publique › Santé publique › Méthodes épidémiologiques › Statistiques comme sujet › Analyse de regroupements › Electrochemical triggering of the Chardonnay...
questionsmedicales.fr › Techniques d'investigation › Techniques électrochimiques › Electrochemical triggering of the Chardonnay...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Spectrométrie de masse › Electrochemical triggering of the Chardonnay...
questionsmedicales.fr › Métabolisme › Métabolome › Electrochemical triggering of the Chardonnay...
questionsmedicales.fr › Métabolisme › Métabolisme énergétique › Oxydoréduction › Electrochemical triggering of the Chardonnay...
questionsmedicales.fr › Produits chimiques inorganiques › Oxydes de soufre › Electrochemical triggering of the Chardonnay...
questionsmedicales.fr › Aliments et boissons › Aliments fermentés › Boissons fermentées › Vin › Electrochemical triggering of the Chardonnay...