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Sulfites and the wine metabolome
Chloé Roullier-Gall1, Daniel Hemmler1, Michael Gonsior2
1Analytical 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.
Food Chemistry
|August 3, 2017
Summary
Reducing sulfite (SO2) in winemaking is crucial. This study used advanced mass spectrometry and fluorescence to analyze Chardonnay wines, revealing how SO2 levels and bottle stoppers impact wine chemistry and preservation.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Wine Science
Background:
- Societal pressure to reduce sulfite (SO2) in winemaking necessitates a deeper understanding of its protective chemistry.
- Sulfite is a key additive for wine preservation, but its use is under scrutiny.
Purpose of the Study:
- To investigate the chemical changes in Chardonnay wines related to varying sulfite concentrations and different bottle stopper types.
- To explore the impact of SO2 levels and sealing methods on wine metabolomics and long-term stability.
Main Methods:
- Ultrahigh resolution Fourier-transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) for metabolic fingerprinting.
- Excitation emission matrix fluorescence (EEMF) coupled with parallel factor analysis (PARAFAC) for chemical profiling.
- Spearman rank correlation to link mass spectrometry and fluorescence data.
Main Results:
- FT-ICR-MS successfully discriminated wines based on initial SO2 concentrations.
- Distinct chemical profiles emerged correlating with different bottle stopper types, indicating their impact on wine metabolomics.
- Analysis revealed correlations between sulfur-containing compounds and fluorescence fingerprints.
Conclusions:
- Metabolomic analysis using FT-ICR-MS provides insights into wine chemistry influenced by SO2 and sealing strategies.
- EEMF and FT-ICR-MS integration can help identify key chemical markers related to wine aging and preservation.
- Understanding these interactions is vital for optimizing sulfite reduction in winemaking.
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