Characterization of must and wine of six varieties of grapes by direct infusion electrospray ionization mass spectrometry

Abstract

Samples of must derived from six different varieties of grapes taken during the fermentation process, as well as the respective wine samples directly after the end of the malolactic fermentation, were analyzed by direct infusion negative ion mode electrospray ionization mass spectrometry (ESI-MS). Diagnostic ions for must were different from those of wine samples, although small variations for each of the grape varieties were also detected. The addition of unfermented must or sugar to wine could also be clearly detected. The spectra were acquired in a few minutes per sample, indicating that ESI-MS can be used for high-throughput analysis of samples and should prove useful for quality control during and after the fermentation process.

Monitoring of wine aging process by electrospray ionization mass spectrometry

“…Figure 1 shows the representative ESI-MS fingerprints of wine samples PN, ME and CS originated from the three varieties of grapes directly after the malolactic fermentation. The two diagnostic ions (m/z 439 -C 33 H 12 O 2 and m/z 559 -a trimeric sugar C 19 H 28 O 19 ) observed in all the wine samples at the end of the malolactic fermentation, mentioned in a previous study (CATHARINO et al, 2006), are also present in these samples.…”

“…For example, the fingerprints of Pinot noir wine contained the ions of: m/z 289 (catechin or epicatechin), m/z 577 (dimeric procianidin) and m/z 865 (trimeric procianidin), identified by comparison with literature (PÉREZ-MAGARIÑO et al, 1999;MONAGAS et al, 2003), as well as the ion of m/z 245, observed in the previous study (CATHARINO et al, 2006). Mixtures of one-year-old samples of Pinot noir and Merlot presented fingerprints as shown in Figure 1 MIX, contained ions observed in both varieties of wine.…”

“…Negative mode electrospray ionization mass spectrometry [ESI(-)-MS] fingerprints and negative mode ESI-MS/MS (low energy CID) spectra were acquired using a hybrid high-resolution and high-accuracy (5 ppm) Micromass Q-TOF mass spectrometer; capillary and cone voltages were set to -3,000 V and -50 V, respectively, with a de-solvation temperature of 100 º C. Aliquots of 10 µL of each sample of wine were diluted in one mL of a solution containing 70 % (v/v) chromatographic grade methanol (Tedia, Fairfield, OH, USA) and 30% (v/v), deionized water, and 0.5% of ammonium hydroxide (Merck, Darmstadt, Germany). The negative ion mode was used because it is considered to be more adequate for the analysis of phenolic compounds in wine (COOPER;MARSHALL, 2001;CATHARINO et al, 2006).…”

“…Negative ion mode electrospray ionization mass spectrometry [ESI (-)-MS] is selective for compounds with acidic or phenolic sites, and therefore, adequate for studying wine phenols and polyphenols. Direct infusion ESI (-)-MS was used to analyze samples of must of five varieties of grapes and follow the transformations that occur during the malolactic fermentation process (CATHARINO et al, 2006). The ESI (-)-MS fingerprints clearly showed which samples were must and which came from the wine at the end of the malolactic fermentation, despite the variety of grape used.…”

Electrospray ionization mass spectrometry fingerprinting of propolis of native Brazilian stingless bees

“…Therefore ESI-MS and its tandem version ESI-MS/MS with direct infusion (no previous separation) has been applied to the analysis of a variety of complex natural mixtures such as those found in plant extracts (Mauri and Pieta, 2000;Möller et al, 2007), beer (Araújo et al, 2005), vegetable oils Wu et al, 2004) wine (Catharino et al, 2006;Cooper and Marshal, 2001), whisky (Möller et al, 2005), and even the most complex chemical mixture: petroleum (Hughey et al, 2002).…”