Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines - The case study of malolactic fermentation.
Fiche publication
Date publication
février 2022
Journal
Food chemistry
Auteurs
Membres identifiés du Cancéropôle Est :
Pr PERRIER-CORNET Jean-Marie
Tous les auteurs :
Pacheco M, Winckler P, Marin A, Perrier-Cornet JM, Coelho C
Lien Pubmed
Résumé
In this study, stationary and time-resolvedfluorescence signatures, were statistically and chemometrically analyzed among three typologies of Chardonnay wines (A, B and C) with the objectives to evaluate their sensitivity to acidic and polyphenolic changes. For that purpose, a dataset was built using Excitation Emission Matrices of fluorescence (N = 103) decomposed by a Parallel Factor Analysis (PARAFAC), andfluorescence decays (N = 22), mathematically fitted, using the conventional exponential modeling and the phasor plot representation. Wine PARAFAC component C4 coupledwith its phasor plot g and s values enable the description of malolactic fermentation (MLF) occurrence in Chardonnay wines. Such proxies reflect wine concentration modifications in total acidity, malic/lactic and phenol acids.Lower g values among fresh MLF + wines compared to MLF- wines are explained by a quenching effect on wine fluorophores by both organic and phenolic acids.The combination of multispectral fluorescence parametersopens a novel routinely implementable methodology to diagnose fermentative processes.
Mots clés
Fluorescence lifetime, Malolactic fermentation, Organic acids, PARAFAC components, Phasor plot, Traceability
Référence
Food Chem. 2022 Feb 15;370:131370