Study of the Chilean Cabernet Sauvignon wines metabolomic fingerprint

Chile is one the biggest exporters and producers of wine with an annually production of 12 million of hectoliters [1]. The vineyards in Chile covers a surface of 135.907 hectares including diverse valleys from Elqui to Malleco. The special geography of Chile can provide diverse climatic influences for the viticulture valleys ruled by the Andes mountains range in the east and Coastal range in the west. The north of Chile is very hot and dry, whereas in the south are colder and wet. Chilean wine production is focalized in Maule, O’Higgins and Metropolitan region. The 65.8% of Chilean wines with appellation of origin produced are red wines and the 28.7% of this production are Cabernet Sauvignon wines [2], thus mean is the more exported and commercialized Chilean wine. With the purpose to study the metabolomic fingerprint of the Chilean Cabernet Sauvignon, 50 wine samples were produced by grapes of different geographic origin (Maule, Colchagua, Maipo, Bío-Bío, Curicó, Cachapoal, Limarí and Valparaiso) and were analyzed by an untargeted LC-MS protocol [4]. In order to exclude the impact of the winemaking, the same standardized winemaking protocol was applied to all the samples. The analysis of the data is focused on the investigation of the behavior of a) the metabolomic fingerprint with a holistic way, and b) specific metabolites known for their importance in wine quality. Between the studied metabolites, were several anthocyanins derived by the grapes or produced during the winemaking.