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Study of substituted ester formation in red wine by the development of a new method for quantitative determination and enantiomeric separation of their corresponding acids

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLYTRA, Georgia
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorFRANC, Celine
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCAMELEYRE, Margaux
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBARBE, Jean-Christophe
ORCID: 0000-0001-6013-4770
IDREF: 244202567
dc.date.accessioned2020
dc.date.available2020
dc.date.issued2017
dc.identifier.issn0021-8561en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/21214
dc.description.abstractEnA new method was developed for quantifying substituted acids including, where applicable, their various unexplored enantiomeric forms. A new step was added to acids' usual quantification methods, consisting of extraction, derivatization to methyl esters, and gas chromatography analysis: preliminary extraction was performed at basic pH to eliminate ethyl esters, thus avoiding their transesterification during derivatization. Quantitation and enantiomeric distribution of some substituted esters and their corresponding acids were established in 31 commercial Bordeaux red wines from 0 to 20 years old. A strong positive correlation was observed between the age of wine and levels of ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, ethyl 2-methylbutanoate, ethyl (3R)-3-hydroxybutanoate, both enantiomeric forms of ethyl 2-hydroxy-3-methylbutanoate, and ethyl (2S)-2-hydroxy-4-methylpentanoate, but not ethyl (3S)-3-hydroxybutanoate. However, the standard deviations of average concentrations for the corresponding substituted acids were so large that only few correlations between concentrations and age were observed. Concentrations of (2S)-2-hydroxy-3-methylbutanoic acid and (2S)-2-hydroxy-4-methylpentanoic acid increased slightly over time, while (2R)-2-hydroxy-4-methylpentanoic acid levels decreased slightly with the age. Variations in the ratio of substituted ethyl esters to their corresponding acids over time detected thanks to these analytical advances suggested that, in general, acids were continuously esterified during aging.
dc.language.isoENen_US
dc.subjectester éthylique
dc.subjectoenologie
dc.subjectvin rouge
dc.subject.enchiral substituted acids
dc.subject.enchiral substituted esters
dc.subject.enenantiomeric distribution
dc.subject.enred wine
dc.title.enStudy of substituted ester formation in red wine by the development of a new method for quantitative determination and enantiomeric separation of their corresponding acids
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jafc.7b00979en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page5018-5025en_US
bordeaux.volume65en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue24en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcehal
hal.identifierhal-01608031
hal.version1
hal.exportfalse
workflow.import.sourcehal
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