Characterization of must and wine of six varieties of grapes by direct infusion electrospray ionization mass spectrometry.
Samples of must derived from six different varieties of grapes taken during the fermentation process, as well as the respective wine samples directly after the end of the malolactic fermentation, were analyzed by direct infusion negative ion mode electrospray ionization mass spectrometry (ESI-MS). Diagnostic ions for must were different from those of wine samples, although small variations for each of the grape varieties were also detected. The addition of unfermented must or sugar to wine could also be clearly detected. The spectra were acquired in a few minutes per sample, indicating that ESI-MS can be used for high-throughput analysis of samples and should prove useful for quality control during and after the fermentation process.
Catharino
Rodrigo R
RR
Thomson Mass Spectrometry Laboratory, Institute of Chemistry, State University of Campinas, UNICAMP, Campinas, SP 13083-970, Brazil.
Cunha
Ildenize B S
IB
Fogaça
Aline O
AO
Facco
Elizete M P
EM
Godoy
Helena T
HT
Daudt
Carlos E
CE
Eberlin
Marcos N
MN
Sawaya
Alexandra C H F
AC
D013045:Species Specificity; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods*; D027843:Vitis / Q000737:chemistry* / Q000145:classification; D014835:Volatilization; D014920:Wine / Q000032:analysis*