Analysis of metabolites in chardonnay dry white wine with various inactive yeasts by 1H NMR spectroscopy combined with pattern recognition analysis

AMB Express

Wenjuan Wu¹  Yang Cao²  Wenbiao Xu²  Boran Hu²  Jiangyu Zhu² 

[1] Department of Medical Oncology, Northern Jiangsu People’s Hospital Affiliated To Yangzhou University;School of Food Science and Engineering, Yangzhou University;

关键词: Chardonnay wine;    Inactive yeast;    Metabolites;    Metabolomics;    NMR introduction;   

DOI  :  10.1186/s13568-019-0861-y

来源: DOAJ

【 摘 要 】

Abstract The study aimed to investigate the effect of five inactive yeasts on the metabolites of Chardonnay dry white wines vinified in 2016 in Shacheng Manor Wine Co. Ltd., Hebei province, China. In this research, proton nuclear magnetic resonance (NMR) spectroscopy coupled multivariate analysis (1H NMR-PCA/PLS-DA) were applied to identify and discriminate the different wine products. The results of principle component analysis (PCA) showed that there was significant difference between the metabolites of sample wines with different inactive yeasts, among them, the content of polyols, organic acids, amino acids and choline was notably influenced. The results of partial least squares discrimination analysis (PLS-DA) confirmed that the metabolites contributed to the discrimination of the wines were 2,3-butanediol, ethyl acetate, malic acid, valine, succinic acid, lactic acid, tartaric acid, glycerol, gallic acid, choline, proline, and alanine.

【 授权许可】

Unknown