Exploration of lipid profiles in wine musts by untargeted and targeted LC and GC-MS: influence of static settling
Abstract
This study provides an in-depth description of lipids found in nine white grape musts from different varieties and the impact of settling on them. The untargeted LC-QTOF/MS approach, used for the first time on grape musts, enabled the detection of 562 lipids, 112 of which were identified with high confidence. Targeted quantification methods using GC-MS and LC-MS further allowed the quantification of a total of 370 lipids across nine lipid classes.; This study highlights the presence of steryl esters, phosphatidylethanolamines, and phosphatidylinositols in the liquid must matrix, a novel finding distinct from their previously reported presence in whole grape berries. Moreover, clarification influenced all the lipid classes analyzed. Interestingly, 73% of the lipid species present in the grape musts were significantly affected (p-value < 0.05), including key compounds such as unsaturated fatty acids and sterols involved in alcoholic fermentation. Our results show the effect of clarification on the quantity of different lipid families that had never been reported previously. Future studies should investigate the impact of lipid depletion on fermentation kinetics and wine sensory profiles.
Related
- Untargeted metabolomics reveals distinct metabolic profiles and putative bioactive metabolites in cell-free supernatants of food-grade microorganisms
- Efficacy and specific toxicity profiles of GPRC5D- versus BCMA-targeted bispecific antibodies in relapsed/refractory multiple myeloma: a meta-analysis of clinical trials and real-world studies
- Early behavioral predictors of injurious pecking: exploration of behavioral profiles in two commercial strains of laying hens
- Sensitive untargeted metabolomics via 3-nitrophenylhydrazine derivatization maps gut microbiota-related metabolites across multiple mouse biological compartments
- MetaboCensoR: A Shiny Application for Data Filtering in Untargeted LC-MS Metabolomics to Enhance Interpretability
BibTeX
@article{ramousse2026exploration,
title = {{Exploration of lipid profiles in wine musts by untargeted and targeted LC and GC-MS: influence of static settling}},
author = {Louise Ramousse and Zandile Mlamla and Jean-Paul Pais de Barros and Hervé Alexandre and Chloé Roullier-Gall},
journal = {Journal of Agriculture and Food Research},
year = {2026},
month = oct,
doi = {10.1016/j.jafr.2026.103003},
url = {https://ube.hal.science/hal-05805673v1},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Exploration of lipid profiles in wine musts by untargeted and targeted LC and GC-MS: influence of static settling
AU - Louise Ramousse
AU - Zandile Mlamla
AU - Jean-Paul Pais de Barros
AU - Hervé Alexandre
AU - Chloé Roullier-Gall
PY - 2026
DA - 2026/10/19
JO - Journal of Agriculture and Food Research
DO - 10.1016/j.jafr.2026.103003
UR - https://ube.hal.science/hal-05805673v1
AB - This study provides an in-depth description of lipids found in nine white grape musts from different varieties and the impact of settling on them. The untargeted LC-QTOF/MS approach, used for the first time on grape musts, enabled the detection of 562 lipids, 112 of which were identified with high confidence. Targeted quantification methods using GC-MS and LC-MS further allowed the quantification of a total of 370 lipids across nine lipid classes.; This study highlights the presence of steryl esters, phosphatidylethanolamines, and phosphatidylinositols in the liquid must matrix, a novel finding distinct from their previously reported presence in whole grape berries. Moreover, clarification influenced all the lipid classes analyzed. Interestingly, 73% of the lipid species present in the grape musts were significantly affected (p-value < 0.05), including key compounds such as unsaturated fatty acids and sterols involved in alcoholic fermentation. Our results show the effect of clarification on the quantity of different lipid families that had never been reported previously. Future studies should investigate the impact of lipid depletion on fermentation kinetics and wine sensory profiles.
SN - 2666-1543
ER -