Study of Sangiovese Wines Pigment Profile by UHPLC-MS/MS

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 UHPLC-MS/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.

Insights into the Role of the Berry-Specific Ethylene Responsive Factor VviERF045

“…Phenolics were extracted following Vrhovsek et al (2012) method and UPLC chromatography was performed by injecting 2 μL of each sample. The same extract was used to measure anthocyanins by UPLC (Arapitsas et al, 2012). …”

Phenol profiles and antioxidant properties of white skinned grapes and their coloured genotypes during growth

“…There are hundreds of different anthocyanins in red wine [20,21]. However, the 3-Oglucosides, malvidin, delphinidin, petunidin, peonidin (Pn), pelargonidin, and cyaniding (Figure 2), are the most frequently detected in grapes [22,23].…”

Early versus late leaf removal strategies for Pinot Noir (Vitis vinifera L.): effect on colour‐related phenolics in young wines following alcoholic fermentation

“…Thus any improvement in anthocyanin quantitative and/or qualitative profiles may be of considerable importance for Pinot Noir, even in terms of the simple anthocyanin glucosides normally found in relatively large quantities in other young red wines . Better anthocyanin yield combined with improvements in other colour‐related phenolics in young wines can offer greater potential for further formation of complex and more stable pigments such as pyranoanthocynanins and other related pigments, thus improving wine colour stability over time. According to the literature, there are two crucial factors for the formation of pyranoanthocyanins: anthocyanins (with a minimum concentration corresponding to 18.5 mg L −1 as malvidin‐3‐glucoside) and their reaction partners (such as hydroxycinnamic acids, vinylphenols, acetone and some further enolisable molecules).…”