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Molecules

Title:		Metabolic Fingerprinting of Muscat of Alexandria Grape Musts during Industrial Alcoholic Fermentation Using HS-SPME and Liquid Injection with TMS Derivatization GC-MS Methods
Author(s):		Marinaki M; Mouskeftara T; Arapitsas P; Zinoviadou KG; Theodoridis G;
Address:		"Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece. BiomicAUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), 57001 Thessaloniki, Greece. FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), 57001 Thessaloniki, Greece. Department of Medicine, Aristotle University, 54124 Thessaloniki, Greece. Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, 12243 Athens, Greece. Research and Innovation Centre, Fondazione Edmund Mach, 38010 Trento, Italy. American Farm School, Perrotis College, 57001 Thessaloniki, Greece"
Journal Title:		Molecules
Year:		2023
Volume:		20230608
Issue:		12
Page Number:		-
DOI:		10.3390/molecules28124653
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Muscat of Alexandria is one of the most aromatic grape cultivars, with a characteristic floral and fruity aroma, producing popular appellation of origin wines. The winemaking process is a critical factor contributing to the quality of the final product, so the aim of this work was to study metabolomic changes during the fermentation of grape musts at the industrial level from 11 tanks, 2 vintages, and 3 wineries of Limnos Island. A Headspace Solid-Phase Microextraction (HS-SPME) and a liquid injection with Trimethylsilyl (TMS) derivatization Gas Chromatography-Mass Spectrometry (GC-MS) methods were applied for the profiling of the main volatile and non-volatile polar metabolites originating from grapes or produced during winemaking, resulting in the identification of 109 and 69 metabolites, respectively. Multivariate statistical analysis models revealed the differentiation between the four examined time points during fermentation, and the most statistically significant metabolites were investigated by biomarker assessment, while their trends were presented with boxplots. Whilst the majority of compounds (ethyl esters, alcohols, acids, aldehydes, sugar alcohols) showed an upward trend, fermentable sugars, amino acids, and C6-compounds were decreased. Terpenes presented stable behavior, with the exception of terpenols, which were increased at the beginning and were then decreased after the 5th day of fermentation"
Keywords:		*Vitis/chemistry Gas Chromatography-Mass Spectrometry/methods Fermentation Solid Phase Microextraction/methods Oman *Wine/analysis Odorants/analysis *Volatile Organic Compounds/analysis Gc-ms Hs-spme Muscat of Alexandria derivatization grape must volatile;
Notes:		"MedlineMarinaki, Maria Mouskeftara, Thomai Arapitsas, Panagiotis Zinoviadou, Kyriaki G Theodoridis, Georgios eng MIS 5029057/FoodOmicsGR 'National Research Infrastructure for the Comprehensive Characterization of Foods'/ NSRF 2014-2020/action 'Reinforcement of the Research and Innovation Infrastructure', funded by the Operational Programme 'Competitiveness, Entrepreneurship and Innovation'/ Switzerland 2023/06/28 Molecules. 2023 Jun 8; 28(12):4653. doi: 10.3390/molecules28124653"