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Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines – The case study of malolactic fermentation

Maxime Pacheco 1 Pascale Winckler 2, 3 Ambroise Marin 1, 3 Jean-Marie Perrier-Cornet 2, 3 Christian Coelho 1, 4 
2 PMB - Procédés Microbiologiques et Biotechnologiques
PAM - Procédés Alimentaires et Microbiologiques [Dijon]
3 DImaCell - Dispositif Inter-régional d'Imagerie Cellulaire [Dijon]
PAM - Procédés Alimentaires et Microbiologiques, IBCT (ex IFR133) - Ingénierie et biologie cellulaire et tissulaire, Agroécologie [Dijon], CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
Abstract : 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.
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Submitted on : Tuesday, November 16, 2021 - 9:03:03 AM
Last modification on : Monday, September 12, 2022 - 10:10:36 AM

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Maxime Pacheco, Pascale Winckler, Ambroise Marin, Jean-Marie Perrier-Cornet, Christian Coelho. Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines – The case study of malolactic fermentation. Food Chemistry, Elsevier, 2022, 370, pp.131370. ⟨10.1016/j.foodchem.2021.131370⟩. ⟨hal-03430039⟩

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