在过去的十年里,介绍了在具有琥珀色和复杂感官属性的木桶中陈酿的葡萄酒的“表达式”。然而,关于成分从桶迁移到饮料的研究很少,它们的代谢特征仍未被探索。此外,关于其抗氧化活性评估的文献是有限的。在38个样品中实施了NMR代谢组学和分光光度法,以阐明老化过程对代谢物组成的影响,并确定这些饮料是否具有抗氧化活性。出处与杂醇有关,酯类,乙醛,甲醇,糖类,和2-苯基乙醇,而乙酸乙酯和乳酸乙酯有助于区分同一酒厂的样品。鉴定的代谢物如香草醛,丁香醛,和sinap醛与老化过程有关。桶中的成熟也与木糖的增加有关,葡萄糖,果糖,和阿拉伯糖。强调了由于在橡木桶中成熟而产生的陈年希腊葡萄渣烈酒的抗氧化潜力。首次评估了老年希腊葡萄渣酒的代谢特征和抗氧化潜力。最后,芳香区域的富集被注意到与呋喃和酚类环衍生的代谢物的存在,分别,从多糖降解或木质素的热分解。
In the last decade, \"expressions\" of grape marc spirits aged in wooden barrels of characteristic amber color and complex sensory attributes have been introduced. Yet studies on constituents migrating from the barrel to the beverage are scarce, and their metabolic profile remains unexplored. Furthermore, the literature on the assessment of their antioxidant activity is limited. NMR metabolomics and spectrophotometry have been implemented in 38 samples to elucidate the impact of the aging procedure on the metabolites\' composition and establish whether these beverages exhibit antioxidant activity. Provenance was related to fusel alcohols, esters, acetaldehyde, methanol, saccharides, and 2-phenylethanol, while ethyl acetate and ethyl lactate contributed to discriminating samples of the same winery. Identified metabolites such as vanillin, syringaldehyde, and sinapaldehyde were related to the aging procedure. The maturation in the barrel was also associated with an increase in xylose, glucose, fructose, and arabinose. The antioxidant potential of the aged Greek grape marc spirits resulting from their maturation in oak barrels was highlighted. The metabolic profiling and antioxidant potential of aged Greek grape marc spirits were assessed for the first time. Finally, the enrichment of the aromatic region was noted with the presence of metabolites with a furanic and phenolic ring derived, respectively, from the polysaccharides\' degradation or the thermal decomposition of lignin.