Advanced LC-IMS-MS Protocol for Holistic Metabolite Analysis in Wine and Grape Samples.

The final aim of metabolomics is the comprehensive and holistic study of the metabolome in biological samples. Therefore, the use of instruments that enable the analysis of metabolites belonging to various chemical classes in a wide range of concentrations is essential, without compromising on robustness, resolution, sensitivity, specificity, and metabolite annotation. These characteristics are crucial for the analysis of very complex samples, such as wine, whose metabolome is the result of the sum of metabolites derived from grapes, yeast(s), bacteria(s), and chemical or physical modification during winemaking.

Monoterpenoids isomerization and cyclization processes in Gewürztraminer wines: A kinetic investigation at different pH and temperatures.

The evolution of volatile compounds in wine comprises several acid-catalyzed reactions, such as glycosides precursors' hydrolysis and rearrangements, and significantly contributes to its sensory qualities, even after prolonged aging. The aim of this work was to use a well-defined experimental design and to examine how terpenoids in Gewürztraminer wine change over time when subjected to different temperatures and pH levels over two weeks. A theoretically-based approach was used, involving the definition of a complete system of ordinary differential equations (ODE) with well-established boundary conditions (initial concentration of reactants/products), using Kinetiscope, a kinetic simulation software.

Exploring Putative Kokumi Oligopeptides in Classic Sparkling Wines with a UHPLC-ESI-MS/MS Targeted Protocol.

Some oligopeptides can impart kokumi flavor to foods and beverages, a topic still not addressed in wine. A targeted ultra-high performance liquid-chromatography-mass spectrometry (UHPLC-MS/MS) metabolomics method capable of quantifying both amino acids and oligopeptides in wines was therefore developed and validated, confirming the presence of 50 oligopeptides in wine, most of which had been previously unexplored. In silico screening of the affinity of these oligopeptides to interact with CaSR, the protein necessary to activate kokumi sensations, highlighted 8 dipeptides and 3 tripeptides as putative kokumi compounds.

Modulation of Aromatic Amino Acid Metabolism by Indigenous Non- Yeasts in Croatian Maraština Wines.

This study aimed to provide novel information on the impact of indigenous non-, including , /, , , , , and , on metabolites related to the metabolism of tryptophan, phenylalanine, and tyrosine. The experiment included two fermentation practices: monoculture and sequential fermentation with commercial , using sterile Maraština grape juice. A targeted approach through ultrahigh-resolution liquid chromatography associated with mass spectrometry was used to quantify 38 metabolites.

Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer.

In recent years, the boom of the craft beer industry refocused the biotech interest from ethanol production to diversification of beer aroma profiles. This study analyses the fermentative phenotype of a collection of non-conventional yeasts and examines their role in creating new flavours, particularly through co-fermentation with industrial Saccharomyces cerevisiae. High-throughput solid and liquid media fitness screening compared the ability of eight Saccharomyces and four non-Saccharomyces yeast strains to grow in wort.