Colour features and pigment composition of Italian carbonic macerated red wines

Chinnici, Fabio; Sonni, Francesca; Natali, Nadia; Galassi, Sergio; Riponi, Claudio

doi:10.1016/j.foodchem.2008.07.055

Cited by 36 publications

(48 citation statements)

References 25 publications

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“…CHCA α-cyano-4-hydroxycinnamic acid, SA sinapic acid, 2,5-DHB 2,5-dihydroxybenzoic acid, C 70 fullerene peonidin-3-glucoside, and the dominant malvidin-3-glucoside, were in agreement with the literature data (Vivar-Quintana et al 2002;Alcalde-Eon et al 2004, De Villers et al 2004, Wu and Prior 2005Chinnici et al Chinnici et al 2009). Molecular and fragmentation ions, as well as λ max values are presented in …”

Section: Resultssupporting

confidence: 90%

Rapid MALDI-TOF-MS Detection of Anthocyanins in Wine and Grape Using Different Matrices

et al. 2010

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Matrix-assisted laser desorption/ionization timeof-flight mass spectrometry (MALDI-TOF-MS) as a new valuable technique has been used for qualitative screening of anthocyanins in wine and grape samples from Vranec and Merlot variety. For that purpose, different MALDI matrices have been tested, such as α-cyano-4-hydroxycinnamic acid, sinapic acid, 2,5-dihydroxybenzoic acid (2,5-DHB), and C 70 fullerene. It was observed that 2,5-DHB was superior with respect to all the matrices used in the study. Furthermore, fullerene was, for the first time, tested and used as a possible matrix for MALDI-TOF-MS identification of anthocyanins in wine and grape samples. The results obtained showed identification of aglycone forms of anthocyanins only, since the higher laser energy applied for ionization of the fullerene molecules led to great deal of fragmentation of the sugar moiety from glucosides, acetylglucoside, and p-coumaroylglucoside groups from the corresponding anthocyanin molecules. Additionally, liquid chromatography/electrospray ionization mass spectrometry has also been applied for anthocyanin characterization.

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Section: Resultssupporting

confidence: 90%

Rapid MALDI-TOF-MS Detection of Anthocyanins in Wine and Grape Using Different Matrices

et al. 2010

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“…The assignment of the individual phenolic compounds was carried out by comparison of their UV/vis spectra and retention times with those of the available standards (presented in Section 2.1), as well as by comparing the ESI-MS and MS/MS data with the standards analyzed under the same experimental conditions and those found in the literature (Downey et al, 2003;Wu and Prior, 2005;Montealegre et al, 2006;Castillo-Muñ oz et al, 2007;Blanco-Vega et al, 2011;Ivanova et al, 2011a,c). As observed in (De Villers et al, 2004;Rubilar et al, 2007;Chinnici et al, 2009;Ivanova et al, 2011a,c).…”

Section: Identification Of Phenolic Compounds By Hplc-dad-esi-mssupporting

confidence: 63%

Phenolic compounds and antioxidant activity of Macedonian red wines

Ivanova-Petropulos

Hermosín‐Gutiérrez

Boros

et al. 2015

Journal of Food Composition and Analysis

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“…Identification of the component peaks was performed by the UV/Vis, MS and MS/MS spectra and retention times of the available standards. However, most of the compounds were identified using the ESI-IT-MS and MS-MS data compared with that found in literature (Bakker & Timberlake, 1997;Baldi, Romani, Mulinacci, Vincieri, & Casetta, 1995;Baranowski & Nagel, 1981;Castillo-Munoz et al, 2007;Cheynier & Rigaud, 1986;Chinnici et al, 2009;da Silva, Rigaud, Cheynier, Cheminat, & Moutounet, 1991;Fulcrand, Doco, Essafi, Cheynier, & Moutounet, 1996;Kelebek et al, 2007;Monagas et al, 2005;Remy, Fulcrand, Labarbe, Cheynier, & Moutounet, 2000;Trousdale & Singleton, 1983;Vitrac et al, 2001;Vivar-Quintana, Santos-Buelga, & Rivas-Gonzalo, 2002;Wu & Prior, 2005;Wulf & Nagel, 1978). HPLC-MS extracted ion chromatograms (EICs) were calculated by summing up the intensities of the specified masses in the mass spectra.…”

mentioning

confidence: 57%

“…In particular, flavan-3-ols (monomeric flavan-3-ols and proanthocyanidins) confer the astringency and structure to the beverage (Sarni-Manchado, Cheynier, & Moutounet, 1999) and anthocyanins, as red pigments, are responsible for the colour of the wines (Chinnici, Sonni, Natali, Galassi, & Riponi, 2009;Guerrero et al, 2009;Wulf & Nagel, 1978).…”

Section: Introductionmentioning

confidence: 99%

Polyphenolic content of Vranec wines produced by different vinification conditions

et al. 2011

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a b s t r a c tMacedonian Vranec wines were analysed by HPLC coupled with DAD and MS detections and by spectrophotometric methods. ESI-IT MS and MS-MS methods with alternating ionisation polarity were used for identification of the phenolic compounds. Both, nonflavonoids (stilbens, hydroxybenzoic and hydroxycinnamic acids and derivatives) and flavonoids (flavonols, flavan-3-ols and anthocyanins) were detected in the samples. Vranec wines were produced under different fermentation conditions: maceration time of 3, 6 and 10 days, two doses of SO 2 (30 and 70 mg l À1) and two yeasts for fermentation, in order to examine their effects on the extraction of phenolic compounds from grapes into the wine.

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Colour features and pigment composition of Italian carbonic macerated red wines

Cited by 36 publications

References 25 publications

Rapid MALDI-TOF-MS Detection of Anthocyanins in Wine and Grape Using Different Matrices

Rapid MALDI-TOF-MS Detection of Anthocyanins in Wine and Grape Using Different Matrices

Phenolic compounds and antioxidant activity of Macedonian red wines

Polyphenolic content of Vranec wines produced by different vinification conditions

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