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Abstract
Chemical analysis of grape juice and wine has been performed for over 50 years in a targeted manner to determine a limited number of compounds using Gas Chromatography, Mass-Spectrometry (GC-MS) and High Pressure Liquid Chromatography (HPLC). Therefore, it only allowed the determination of metabolites that are present in high concentration, including major sugars, amino acids and some important carboxylic acids. Thus, the roles of many significant but less concentrated metabolites during wine making process are still not known. This is where metabolomics shows its enormous potential, mainly because of its capability in analyzing over 1000 metabolites in a single run due to the recent advancements of high resolution and sensitive analytical instruments. Metabolomics has predominantly been adopted by many wine scientists as a hypothesis-generating tool in an unbiased and non-targeted way to address various issues, including characterization of geographical origin (terroir) and wine yeast metabolic traits, determination of biomarkers for aroma compounds, and the monitoring of growth developments of grape vines and grapes. The aim of this review is to explore the published literature that made use of both targeted and untargeted metabolomics to study grapes and wines and also the fermentation process. In addition, insights are also provided into many other possible avenues where metabolomics shows tremendous potential as a question-driven approach in grape and wine research.
Highlights
Targeted metabolite analysis of grape juice and wine has been carried out for a long time, after the development of gas chromatography and mass spectrometry (GC-MS) [1]
Et al [137] applied both GC-MS- and LC-MS-based metabolomics to analyze grape berries from a single clone of the Corvina variety grown in seven different vineyards, located in three macrozones, over a 3-year trial period to determine the effect of terroir
They showed that an increase in dissolved oxygen from 1.2 to 2.7 μM caused the yeast cells to change their metabolism from a fermentative to a mixed respiro-fermentative one, which was characterized by a shift in the process of the tricarboxylic acid cycle (TCA) and an activation of NADH
Summary
Targeted metabolite analysis of grape juice and wine has been carried out for a long time, after the development of gas chromatography and mass spectrometry (GC-MS) [1]. Most of these studies were performed to determine the variety of wine based on its aroma composition [2,3,4,5,6,7,8]. Comprehensive and unbiased approaches of metabolomics are providing thorough information about many different groups of compounds in grape juices and wines and are more advantageous than traditional targeted analysis [13,14]. Overcome those are provided in addition to discussing the future perspectives of metabolomics in grape and wine research
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