Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by <sup>1</sup>H-NMR Metabolomics Approach
Issued Date
2023-09-01
Resource Type
eISSN
14203049
Scopus ID
2-s2.0-85172793330
Pubmed ID
37764490
Journal Title
Molecules
Volume
28
Issue
18
Rights Holder(s)
SCOPUS
Bibliographic Citation
Molecules Vol.28 No.18 (2023)
Suggested Citation
Denchai S., Sasomsin S., Prakitchaiwattana C., Phuenpong T., Homyog K., Mekboonsonglarp W., Settachaimongkon S. Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by <sup>1</sup>H-NMR Metabolomics Approach. Molecules Vol.28 No.18 (2023). doi:10.3390/molecules28186716 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/90353
Title
Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by <sup>1</sup>H-NMR Metabolomics Approach
Author's Affiliation
Other Contributor(s)
Abstract
It is well recognized that the aging process is a critical step in winemaking because it induces substantial chemical changes linked to the organoleptic properties and stability of the finished wines. Therefore, this study aimed to investigate the influence of different types, utilization times, and volumes of aging barrels on the metabolite profile of red wines, produced from Thai-grown Shiraz grapes, using a non-targeted proton nuclear magnetic resonance (1H-NMR) metabolomics approach. As a result, 37 non-volatile polar metabolites including alcohols, amino acids, organic acids, carbohydrates and low-molecular-weight phenolics were identified. Chemometric analysis allowed the discrimination of wine metabolite profiles associated with different types of aging containers (oak barrels vs. stainless-steel tanks), as well as the utilization times (2, 6 and >10 years old) and volumes (225, 500 and 2000 L) of the wooden barrels employed. Significant variations in the concentration of formate, fumarate, pyruvate, succinate, citrate, gallate, acetate, tyrosine, phenylalanine, histidine, γ-aminobutyrate, methionine and choline were statistically suggested as indicators accountable for the discrimination of samples aged under different conditions. These feature biomarkers could be applied to manipulate the use of aging containers to achieve the desired wine maturation profiles.