Discrimination of Wine Attributes by Metabolome Analysis

摘要

The chemical composition of any wine sample containsnnumerous small molecules largely derived from threendifferent sources: the grape berry, the yeast strain usednfor fermentation, and the containers used for wine makingnand storage. The combined sum of these small moleculesnpresent in the wine, therefore, might account for all winenspecific features such as cultivar, vintage, origin, andnquality. Still, most wine authentication procedures relyneither on subjective human measures or if they are basednon measurable features, they include a limited numbernof compounds. In this study, which is based on annuntargeted UPLC-FT-ICR-MS-based approach, we providendata, demonstrating that unbiased and objective analyticalnchemistry in combination with multivariate statisticalnmethods allows to reproducible classify/distinguish winenattributes like variety, origin, vintage, and quality.