The pigment metabolic composition of Sangiovese wines produced by grapes harvested from twenty vineyards of Montalcino in three consecutive years at semi-industrial scale and commercial Brunello di Montalcino wines from three different vintage was studied with a targeted method capable to analyze 90 pigments in an 11 min UPLC-MS/MS chromatographic run. Interesting correlations were pointed out between various pigments formed during wine aging and those originating from the Sangiovese grape.
|Citation:||Arapitsas, P.; Perenzoni, D.; Angeli, A.; Mattivi, F. (2013). An updated view of the formation of pigments in Brunello di Montalcino wines. In: F. Biasioli (editor), 3rd MS Food day, October 9-11, 2013, Trento. San Michele all'Adige (TN): Fondazione Edmund Mach: 89-90. ISBN: 978-88-7843-035-8. handle: http://hdl.handle.net/10449/22752|
|Organization unit:||Food Quality and Nutrition Department # CRI_2011-JAN2016|
|Authors:||Arapitsas, P.; Perenzoni, D.; Angeli, A.; Mattivi, F.|
|Title:||An updated view of the formation of pigments in Brunello di Montalcino wines|
|Scientific Disciplinary Area:||Settore CHIM/01 - Chimica Analitica|
|Keywords ENG:||Vitis vinifera L.|
Spettrometria di massa
Vitis vinifera L.
|Appears in Collections:||03 - Conference object|