{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T09:51:55Z","timestamp":1790675515989,"version":"4.1.0"},"reference-count":28,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2022,4,2]],"date-time":"2022-04-02T00:00:00Z","timestamp":1648857600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Metabolites"],"abstract":"<jats:p>White wine\u2019s oxidative stability after several years of bottle aging is synonymous to its organoleptic quality. In order to gain control over the cascade of chemical reactions that are implicated in that phenomenon, fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS)-based metabolomics and sensory evaluation were combined for the analysis of a vertical series of white wines from different vineyard plots. Data mining using supervised cluster analysis allowed the extraction of known and unknown sulfur- and nitrogen-containing molecular features, with oxidative stability molecular markers presenting an increased number of S and O atoms in their formulas. In their majority, S-containing molecular features possessed between 4 to ~12 O atoms, indicating the relatively higher importance of sulfonation reactions as opposed to dimerization reactions. Molecular networking, based on sulfonation reaction transformations, evidences the importance of hitherto unknown and\/or minor sulfur dioxide binders (peptides, aldehydes, and polyphenols) on wine\u2019s oxidative stability.<\/jats:p>","DOI":"10.3390\/metabo12040323","type":"journal-article","created":{"date-parts":[[2022,4,3]],"date-time":"2022-04-03T02:59:52Z","timestamp":1648954792000},"page":"323","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Sulfonation Reactions behind the Fate of White Wine\u2019s Shelf-Life"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5576-9373","authenticated-orcid":false,"given":"Maria","family":"Nikolantonaki","sequence":"first","affiliation":[{"name":"Institut Universitaire de la Vigne et du Vin, UMR PAM Universit\u00e9 de Bourgogne\/Institut Agro Dijon, Jules Guyot, Rue Claude Ladrey, BP 27877, 21078 Dijon, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0779-6139","authenticated-orcid":false,"given":"R\u00e9my","family":"Romanet","sequence":"additional","affiliation":[{"name":"Institut Universitaire de la Vigne et du Vin, UMR PAM Universit\u00e9 de Bourgogne\/Institut Agro Dijon, Jules Guyot, Rue Claude Ladrey, BP 27877, 21078 Dijon, France"},{"name":"DIVVA (D\u00e9veloppement Innovation Vigne Vin Aliments) Platform\/PAM UMR, IUVV, Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marianna","family":"Lucio","sequence":"additional","affiliation":[{"name":"Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0824-2664","authenticated-orcid":false,"given":"Philippe","family":"Schmitt-Kopplin","sequence":"additional","affiliation":[{"name":"Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum Muenchen, 85764 Neuherberg, Germany"},{"name":"Analytical Food Chemistry, Technische Universit\u00e4t M\u00fcnchen, Alte Akademie 10, 85354 Freising, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5371-5523","authenticated-orcid":false,"given":"R\u00e9gis","family":"Gougeon","sequence":"additional","affiliation":[{"name":"Institut Universitaire de la Vigne et du Vin, UMR PAM Universit\u00e9 de Bourgogne\/Institut Agro Dijon, Jules Guyot, Rue Claude Ladrey, BP 27877, 21078 Dijon, France"},{"name":"DIVVA (D\u00e9veloppement Innovation Vigne Vin Aliments) Platform\/PAM UMR, IUVV, Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,4,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"10261","DOI":"10.1021\/jf9023257","article-title":"Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon blanc wine during bottle storage","volume":"57","author":"Lopes","year":"2009","journal-title":"J. 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