AI Article Synopsis
- - The study analyzed how oxygen exposure affects Champagne wine after 4 and 6 years of aging using advanced mass spectrometry techniques, focusing on three different cork permeability levels for oxygen transfer.
- - Results demonstrated consistent and reliable data from mass spectrometry, revealing that older vintages (specifically from 2006) displayed increased sensitivity to oxygenation compared to younger wines.
- - Variations in how oxygenation occurred were noted based on the amount of oxygen coming in, with unique patterns in single-varietal wines allowing for distinct identification among them based on cork permeability levels.
Article Abstract
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.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2016.02.043 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!