Quynh Phan and Elizabeth Tomasino*
*Oregon State University, 3051 SW Campus Way, 100 Wiegand Hall, Corvallis, OR 97331 (elizabeth.tomasino@oregonstate.edu)

Lipids found in wine may alter mouthfeel through interactions with phenolic com-pounds. However, the lipid composition of completed wine has not been investigated. Lipidomic profiling of different grape varieties has been studied for their impacts on fermentation processes and production of wine aroma compounds, but not for their potential impact on wine mouthfeel. We conducted a comparative lipidome analysis of commercial Pinot noir wines produced from Oregon, California, Burgundy, and New Zealand. Lipids investigated in Pinot noir wines include fatty acids (FA), mono- glycerides (MG), diglycerides (DG), triglycerides (TG), phosphatidylcholines (PC), phosphatidylethanolamines (PE), lysophosphatidylcholines (LPC), lysophosphatidy- lethanolamines (LPE), and cholesteryl esters (CE). Lipid-liquid extraction was done to obtain the total lipid content. Liquid chromatographic-mass spectrometry was used for quantitative analyses of wine lipid composition. Advanced multivariate analysis methods, random forest, and linear discriminant analysis showed clear differentiation among wines based on the region of origin. The Pinot noir wines from New Zealand were characterized by having more FA. Pinot noir wines from Burgundy had less TG than the other regional wines. California Pinot noir wines had an equal balance of the different lipids within each class. California and Oregon wines grouped close together for FA. Thus, potentially, lipidomics could be used in wine research as a tool to obtain insight into a wine’s geographic origin. In addition, the regional differences in lipid profiles among Pinot noir wines suggested potential impacts of different concentrations and composition of lipids on wine mouthfeel perception.

Funding Support: E & J Gallo Winery