Screening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry.
Red wine extracts were screened for potential wine pigments derived from anthocyanins, using a combination of nanoelectrospray tandem mass spectrometry techniques. Fourteen aglycons were considered to be of anthocyanidin origin on the basis of their MS/MS spectra. The proposed structures of the aglycons were anthocyanidin C-4 substituted with vinyl linkage between C-4 and the hydroxy group at C-5. The anthocyanidin derivatives identified in the wine extracts were vinyl, vinylmethyl, vinylformic acid, 4-vinylphenol, 4-vinylguaiacol, and vinylcatechin adducts of malvidin as well as vinylformic acid and 4-vinylphenol adducts of peonidin and petunidin. The presence of vinyl alcohol, 4-vinylcatechol, and 4-vinylsyringol adducts of malvidin was also proposed.
Hayasaka
Yoji
Y
The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia, Australia 5064. Yoji.Hayasaka@awri.com.au
Asenstorfer
Robert E
RE
D000872:Anthocyanins / Q000032:analysis* / Q000737:chemistry; D015394:Molecular Structure; D010860:Pigments, Biological / Q000032:analysis*; D021241:Spectrometry, Mass, Electrospray Ionization; D027843:Vitis / Q000737:chemistry; D014920:Wine / Q000032:analysis*
D000872:Anthocyanins; D010860:Pigments, Biological