Discrimination of Wine Attributes by Metabolome Analysis
Discrimination of Wine Attributes by Metabolome Analysis
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DOI：
10.1021/ac902678t
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发表时间：
2010-05-01
影响因子：
7.4
通讯作者：
Pena-Cortes, Hugo
中科院分区：
文献类型：
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作者：
Cuadros-Inostroza, Alvaro;Giavalisco, Patrick;Pena-Cortes, Hugo
任何葡萄酒样品的化学成分都含有大量的小分子，这些小分子主要来自三个不同的来源：葡萄浆果、用于发酵的酵母菌株以及用于酿酒和储存葡萄酒的容器。因此，葡萄酒中存在的这些小分子的总和可以解释所有葡萄酒的特定特征，如品种，年份，产地和质量。尽管如此，大多数葡萄酒认证程序要么依赖于主观的人类测量，要么基于可测量的特征，它们包括有限数量的化合物。在这项基于非靶向UPLC-FT-ICR-MS方法的研究中，我们提供了数据，证明了无偏见和客观的分析化学与多元统计方法相结合，可以重复分类/区分葡萄酒属性，如品种，产地，年份和质量。
The chemical composition of any wine sample contains numerous small molecules largely derived from three different sources: the grape berry, the yeast strain used for fermentation, and the containers used for wine making and storage. The combined sum of these small molecules present in the wine, therefore, might account for all wine specific features such as cultivar, vintage, origin, and quality. Still, most wine authentication procedures rely either on subjective human measures or if they are based on measurable features, they include a limited number of compounds. In this study, which is based on an untargeted UPLC-FT-ICR-MS-based approach, we provide data, demonstrating that unbiased and objective analytical chemistry in combination with multivariate statistical methods allows to reproducible classify/distinguish wine attributes like variety, origin, vintage, and quality.