The knowledge of the influence of the temperature on the chemical composition of red wines may be useful, given that unappropriate storage is likely to shorten the shelf life while decreasing the wine quality. The putative markers of ageing of red wines stored for two years with two different storage temperatures (cellar vs. domestic) were investigated via MS-based untargeted metabolomics, and further confirmed by additional metabolite profiling [1].Among the 10k features extracted from the metabolomic data set, the significant ones capable of distinguishing between the two storage conditions were mostly pigments and other phenolics, several of which were annotated with 1stlevel identification. Tentative identification of the remaining chromatographic peaks, without a standard, was made by using spectral features, literature information about chromatographic properties and mass spectra records from databases (HMDB, Kegg or MassBank) and an internal database for the wine metabolome based on the bibliography.The results of multivariate analysis clearly showed that wines stored in the cellar changed little even after two years of storage, while wines stored in typical domestic conditions developed approximately four times faster. Ageing in domestic conditions appeared to induce an accelerated decrease in native anthocyanins, while specifically promoting the formation of pinotin A-like pigments. Interestingly, we observed a temperature-dependent pathway involving the addition of bisulfite to the flavanols and leading to the formation of several catechins and proanthocyanidins sulfones, along with hydrolysis reactions involving various phenolics, which could cause some concern about wine stability especially in the case of quercetin.References[1] Arapitsas P., Speri G., Angeli A., Perenzoni D. and Mattivi F. (2014) The influence of storage on the �chemical age� of red wines. Metabolomics, DOI 10.1007/s11306-014-0638-x. Acknowledgments.Thanks to the  Italian Ministry of Agricultural, Food and Forestry Policies, for financial support within the project QUALIFU � Qualit� alimentare e funzionale, D.M. 2087/7303/09 of 28/01/2009.

Influence of storage conditions on the composition of red wines

248th National Meeting (2014)

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