H-1 NMR metabolomics applied to Bordeaux red wines
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | GOUGEON, Louis | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | DA COSTA, Gregory | |
| dc.contributor.author | GUYON, Francois | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | RICHARD, Tristan | |
| dc.date.accessioned | 2020-06-29T13:45:57Z | |
| dc.date.available | 2020-06-29T13:45:57Z | |
| dc.date.issued | 2019 | |
| dc.identifier.issn | 0308-8146 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/8299 | |
| dc.description.abstractEn | The q-NMR metabolomics has already demonstrated its potential for classifying wines of different geographical origins, grape varieties, or vintages. This study focuses on the characterisation of Bordeaux red wines, seeking to discriminate them from others produced in the major French wine regions. A sampling of 224 commercial French wines was analysed by 1H NMR and forty compounds were quantified. Non-supervised and supervised statistical analyses revealed a singular imprint of Bordeaux wines in comparison with other French wines, with classification rates ranging from 71% to 100%. Within the Bordeaux vineyards, red wines from the different Bordeaux subdivisions were analysed from different vintages. Our results indicate that q-NMR metabolomics enables the differentiation of Médoc and Libournais vineyard highlighting the most discriminant constituents. In addition, the effects of wine evolution during bottle aging and vintage on Bordeaux red wines were pointed out and discussed. | |
| dc.language.iso | EN | en_US |
| dc.subject.en | Q-Nmr | |
| dc.subject.en | Wine Classification | |
| dc.subject.en | Red Wines | |
| dc.subject.en | Multivariate Statistics | |
| dc.subject.en | Bordeaux Wines | |
| dc.title.en | H-1 NMR metabolomics applied to Bordeaux red wines | |
| dc.title.alternative | Food chem. | en_US |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.foodchem.2019.125257 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| dc.identifier.pubmed | 31357002 | en_US |
| bordeaux.journal | Food Chemistry | en_US |
| bordeaux.page | 1-9 | en_US |
| bordeaux.volume | 301 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.export | false | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Chemistry&rft.date=2019&rft.volume=301&rft.spage=1-9&rft.epage=1-9&rft.eissn=0308-8146&rft.issn=0308-8146&rft.au=GOUGEON,%20Louis&DA%20COSTA,%20Gregory&GUYON,%20Francois&RICHARD,%20Tristan&rft.genre=article |
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