Untargeted metabolomic approach using UHPLC-HRMS to unravel the impact of fermentation on color and phenolic composition of Rosé wines

Color is a major quality trait of rosé wines due to their packaging in clear glass bottles. This color is due to the presence of phenolic pigments extracted from grapes to wines and products of reactions taking place during the wine-making process. This study focuses on changes occurring during alcoholic fermentation of Syrah, Grenache and Cinsault musts, conducted at laboratory (250 mL) and pilot (100 L) scales. Color and phenolic composition of the musts and wines were analyzed using UV-visible spectrophotometry and metabolomics fingerprints were acquired by Ultra-High Performance Liquid Chromatography−High Resolution Mass Spectrometry. The acquisition dataset protocol is available in the affiliated publication on MoleculesThe article is published in Metabolomics for Food and Beverages Analysi