Summary of Study ST000006
This data is available at the NIH Common Fund's National Metabolomics Data Repository (NMDR) website, the Metabolomics Workbench, https://www.metabolomicsworkbench.org, where it has been assigned Project ID PR000005. The data can be accessed directly via it's Project DOI: 10.21228/M8H59P This work is supported by NIH grant, U2C- DK119886.
See: https://www.metabolomicsworkbench.org/about/howtocite.php
| Study ID | ST000006 |
| Study Title | White Wine Study |
| Study Type | GC-TOF analysis |
| Study Summary | In this study, seventeen white wines including Chardonnays, Viogniers, Pinot gris, Rieslings and Sauvignon blancs (which were part of a M.S. study in the Viticulture & Enology Department on white wine mouthfeel properties), were analyzed by GC-TOF. Additionally, chemical data obtained will be mined with the sensory data collected to further investigate the chemical basis for mouthfeel properties in wine. |
| Institute | University of California, Davis |
| Department | Davis Genome Center |
| Laboratory | Fiehn |
| Last Name | Kind |
| First Name | Tobias |
| Address | 451 E. Health Sci. Drive, Davis, California 95616, USA |
| tkind@ucdavis.edu | |
| Submit Date | 2013-02-21 |
| Num Groups | 17 |
| Total Subjects | 102 |
| Study Comments | In this study, seventeen white wines, which span an anecdotal range of perceived viscous mouth-feels, including Chardonnays, Viogniers, Pinot gris, Rieslings and Sauvignon blancs, have been assessed using a Descriptive Analysis technique to determine quantitative ratings of viscous mouth-feel. In addition, these wines have been submitted to a wide range of chemical and physical property analyses, including capillary viscosity, density, ethanol by volume, total phenolics, organic acids (lactate, citrate, tartrate, malate, succinate), glycerol, sugars (fructose and glucose), total extract, and several inorganic cations / anions (K, Ca, Mg, Na, Cl). Those which correlate with viscous mouth-feel can be further investigated in the future to assess causation, as well as relate to specific viticultural and enological practices. Thus, this project will deliver an initial look into how various constituents in wines can together bring about a significantly different mouth-feel perception. |
| Raw Data Available | No |
| Analysis Type Detail | GC-MS |
| Release Date | 2013-03-23 |
| Release Version | 1 |
Select appropriate tab below to view additional metadata details:
Combined analysis:
| Analysis ID | AN000020 |
|---|---|
| Analysis type | MS |
| Chromatography type | GC |
| Chromatography system | Agilent 6890N |
| Column | |
| MS Type | EI |
| MS instrument type | GC-TOF |
| MS instrument name | Leco Pegasus III GC TOF |
| Ion Mode | POSITIVE |
| Units | peak height |
