Non-Targeted Metabolite Profiles and Sensory Properties Elucidate Commonalities 
and Differences of Wines Made with the Same Variety but Different Cultivar 
Clones

Cuadros-Inostroza, Álvaro; Verdugo-Alegría, Claudio; Willmitzer, L.; Moreno-Simunovic, Yerko; Vallarino, José G.

doi:10.3390/metabo10060220

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Non-Targeted Metabolite Profiles and Sensory Properties Elucidate Commonalities and Differences of Wines Made with the Same Variety but Different Cultivar Clones

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Willmitzer, L.
Small Molecules, Department Willmitzer, Max Planck Institute of Molecular Plant Physiology, Max Planck Society;

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Citation

Cuadros-Inostroza, Á., Verdugo-Alegría, C., Willmitzer, L., Moreno-Simunovic, Y., & Vallarino, J. G. (2020). Non-Targeted Metabolite Profiles and Sensory Properties Elucidate Commonalities and Differences of Wines Made with the Same Variety but Different Cultivar Clones. Metabolites, 10(6): E220. doi:10.3390/metabo10060220.

Cite as: https://hdl.handle.net/21.11116/0000-0006-82D8-3

Abstract

Grapes, one of the oldest agricultural crops, are cultivated to produce table fruits, dried fruits, juice, and wine. Grapevine variety is composed of clones that share common morphological traits. However, they can differ in minor genetic mutations which often result in not only notorious morphological changes but also in other non-visible sensorial distinctive attributes. In the present work, we identified three Vitis vinifera cv. Pinot noir clones grown under identical field conditions that showed different grape cluster types. Here, sensorial analysis together with non-targeted metabolite profiles by Ultra High performance Liquid Chromatography (UPLC) couples to Ultra High Resolution Mass Spectrometry (FT-ICR-MS) of wines elaborated from the three different grape cluster types was studied with the aim of (i) finding sensorial differences among these three types of wines, and, if there were, (ii) determining the molecular features (metabolites) associated with these sensorial attributes by a multivariate statistical approach.