Cécile Leborgne
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Cécile Leborgne has a total of 9 co-authors. Here are the top co-authors by number of shared publications:
- Arnaud Verbaere
SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France; INRAE, CALIS Research Infrastructure, PROBE Research Infrastructure, PFP Polyphenol analysis facility, Montpellier, France
1 shared publication - Emmanuelle Meudec
SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France; INRAE, CALIS Research Infrastructure, PROBE Research Infrastructure, PFP Polyphenol analysis facility, Montpellier, France
1 shared publication - Gilles Masson
Centre du Rosé, 70 Av. du Président Wilson, 83550 Vidauban, France; Institut Français de la Vigne et du Vin, domaine de l'Espiguette, 30240 leGrau du Roi, France
1 shared publication - Jean-Claude Boulet
SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France; INRAE, CALIS Research Infrastructure, PROBE Research Infrastructure, PFP Polyphenol analysis facility, Montpellier, France
1 shared publication - Jean-Roch Mouret
SPO, University of Montpellier, INRAE, Institut Agro, Montpellier, France
1 shared publication - Marie-Agnès Ducasse
Institut Français de la Vigne et du Vin, Domaine de Pech Rouge, 11430 Gruissan, France
1 shared publication
Latest Publications
- Open Access
Elucidating the Color of Rosé Wines Using Polyphenol-Targeted Metabolomics
The color of rosé wines is extremely diverse and a key element in their marketing. It is due to the presence of anthocyanins and of additional pigments derived from them and from other wine constituents. To explore the pigment composition and determine its links with color, 268 commercial rosé wines were analysed. The concentration of 125 polyphenolic compounds was determined by a targeted metabolomics approach using ultra high-performance liquid chromatography coupled to triple quadrupole mass spectrometry (UHPLC-QqQ-MS) analysis in the Multiple Reaction Monitoring (MRM) mode and the color characterised by spectrophotometry and CieLab parameters. Chemometrics analysis of the composition and color data showed that although color intensity is primarily determined by polyphenol extraction (especially anthocyanins and flavanols) from the grapes, different color styles correspond to different pigment compositions. The salmon shade of light rosé wines is mostly due to pyranoanthocyanin pigments, resulting from reactions of anthocyanins with phenolic acids and pyruvic acid, a yeast metabolite. Redness of intermediate color wines is related to anthocyanins and carboxypoyranoanthocyanins and that of dark rosé wines to products of anthocyanin reactions with flavanols while yellowness of these wines is associated to oxidation.
Open AccessElucidating the Color of Rosé Wines Using Polyphenol-Targeted Metabolomics
The color of rosé wines is extremely diverse and a key element in their marketing. It is due to the presence of anthocyanins and of additional pigments derived from them and from other wine constituents. To explore the pigment composition and determine its links with color, 268 commercial rosé wines were analysed. The concentration of 125 polyphenolic compounds was determined by a targeted metabolomics approach using ultra high-performance liquid chromatography coupled to triple quadrupole mass spectrometry (UHPLC-QqQ-MS) analysis in the Multiple Reaction Monitoring (MRM) mode and the color characterised by spectrophotometry and CieLab parameters. Chemometrics analysis of the composition and color data showed that although color intensity is primarily determined by polyphenol extraction (especially anthocyanins and flavanols) from the grapes, different color styles correspond to different pigment compositions. The salmon shade of light rosé wines is mostly due to pyranoanthocyanin pigments, resulting from reactions of anthocyanins with phenolic acids and pyruvic acid, a yeast metabolite. Redness of intermediate color wines is related to anthocyanins and carboxypoyranoanthocyanins and that of dark rosé wines to products of anthocyanin reactions with flavanols while yellowness of these wines is associated to oxidation.