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.
Vitis vinifera L.
Anthocyanins
Mass spectrometry
Antociani
Spettrometria di massa
Vitis vinifera L.
978-88-7843-035-8
2013
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
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