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.
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
An updated view of the formation of pigments in Brunello di Montalcino wines
Arapitsas, Panagiotis;Perenzoni, Daniele;Angeli, Andrea;Mattivi, Fulvio
2013-01-01
Abstract
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.
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