Monitoring of wine aging process by electrospray ionization mass spectrometry

Food Science and Technology (Campinas)

Alexandra Christine Helena Frankland Sawaya²  Rodrigo Ramos Catharino²  Elizete Maria Pesamosca Facco¹  Aline Fogaça¹  Helena Teixeira Godoy²  Carlos Eugenio Daudt¹  Marcos Nogueira Eberlin² 

[1] ,University of CampinasCampinas SP ,Brazil

关键词: electrospray ionization mass spectrometry;    wine;    aging process;    Pinot noir;    Merlot;    Cabernet Sauvignon;    espectrometria de massas com ionização por eletrospray;    vinho;    processo de envelhecimento;    Pinot noir;    Merlot;    Cabernet Sauvignon;   

DOI  :  10.1590/S0101-20612011000300027

来源: SciELO

【 摘 要 】

The characterization of wine samples by direct insertion electrospray ionization mass spectrometry (ESI-MS), without pre-treatment or chromatographic separation, in a process denominated fingerprinting, has been applied to several samples of wine produced with grapes of the Pinot noir, Merlot and Cabernet Sauvignon varieties from the state o Rio Grande do Sul, in Brazil. The ESI-MS fingerprints of the samples detected changes which occurred during the aging process in the three grape varieties. Principal Component Analysis (PCA) of the negative ion mode fingerprints was used to group the samples, pinpoint the main changes in their composition, and indicate marker ions for each group of samples.

【 授权许可】

CC BY   
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