The metabolic pigment composition of Sangiovese wines produced from grapes harvested at 20 different vineyards in Montalcino over three consecutive years (2008-2010) on a semi-industrial scale and of 55 commercial Brunello di Montalcino wines (2004-2007) was studied, using a targeted method capable of analyzing 90 pigments in an 11 min UHPLCMS/MS chromatographic run. Interesting correlations were shown between various pigments formed during wine aging and those present in Sangiovese grapes. Vitisin B-like pigment and vitisin A-like pigment concentrations would seem to have a good correlation with ethyl-linked and direct-linked flavanol-anthocyanin concentrations, respectively. Moreover, the anthocyanic pattern recognition, genetically controlled by the plant variety, was shown to be inherited by the pigments formed during wine aging.

Arapitsas, P.; Perenzoni, D.; Nicolini, G.; Mattivi, F. (2012). Study of Sangiovese wines pigment profile by UHPLC-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 60 (42): 10461-10471. doi: 10.1021/jf302617e handle: http://hdl.handle.net/10449/21503

Study of Sangiovese wines pigment profile by UHPLC-MS/MS

Arapitsas, Panagiotis;Perenzoni, Daniele;Nicolini, Giorgio;Mattivi, Fulvio
2012-01-01

Abstract

The metabolic pigment composition of Sangiovese wines produced from grapes harvested at 20 different vineyards in Montalcino over three consecutive years (2008-2010) on a semi-industrial scale and of 55 commercial Brunello di Montalcino wines (2004-2007) was studied, using a targeted method capable of analyzing 90 pigments in an 11 min UHPLCMS/MS chromatographic run. Interesting correlations were shown between various pigments formed during wine aging and those present in Sangiovese grapes. Vitisin B-like pigment and vitisin A-like pigment concentrations would seem to have a good correlation with ethyl-linked and direct-linked flavanol-anthocyanin concentrations, respectively. Moreover, the anthocyanic pattern recognition, genetically controlled by the plant variety, was shown to be inherited by the pigments formed during wine aging.
UHPLC
Tandem mass spectrometry
Anthocyanins
Traceability
Wine aging
Sangiovese
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
2012
Arapitsas, P.; Perenzoni, D.; Nicolini, G.; Mattivi, F. (2012). Study of Sangiovese wines pigment profile by UHPLC-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 60 (42): 10461-10471. doi: 10.1021/jf302617e handle: http://hdl.handle.net/10449/21503
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