We employed 1H NMR spectroscopy to examine the molecular profile of a white “Fiano di Avellino” wineobtained through fermentation by either a commercial or a selected autochthonous Saccharomyces cerevisiae yeast starter. Thelatter was isolated from the same grape variety used in the wine-making process in order to strengthen the relationship betweenwine molecular quality and its geographical origin. 1H NMR spectra, where water and ethanol signals were suppressed by apresaturated T1-edited NMR pulse sequence, allowed for definition of the metabolic content of the two differently treated wines.Elaboration of NMR spectral data by multivariate statistical analyses showed that the two different yeasts led to significantdiversity in the wine metabolomes. Our results indicate that metabolomics by 1H NMR spectroscopy combined with multivariatestatistical analysis enables wine differentiation as a function of yeast species and other wine-making factors, thereby contributingto objectively relate wine quality to the terroir.
|Numero di pagine||7|
|Rivista||Journal of Agricultural and Food Chemistry|
|Stato di pubblicazione||Published - 2013|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)
Moschetti, G., Francesca, N., Mazzei, P., Spaccini, R., & Piccolo, A. (2013). Metabolomic by 1H NMR Spectroscopy Differentiates “Fiano Di Avellino” White Wines Obtained with Different Yeast Strains. Journal of Agricultural and Food Chemistry, 61, 10816-10822.