Monitoring of wine aging process by electrospray ionization mass spectrometry
The characterization of wine samples by direct insertion electrospray ionization mass spectrometry (ESI-MS), without pre-treatment or chromatographic separation, in a process denominated fingerprinting, has been applied to several samples of wine produced with grapes of the Pinot noir, Merlot and Ca...
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011-09-01
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doaj-0567d24d856b4fe3b383284bc6ddf7042020-11-24T22:53:33ZengSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology1678-457X2011-09-0131373073410.1590/S0101-20612011000300027S0101-20612011000300027Monitoring of wine aging process by electrospray ionization mass spectrometryAlexandra Christine Helena Frankland Sawaya0Rodrigo Ramos Catharino1Elizete Maria Pesamosca Facco2Aline Fogaça3Helena Teixeira Godoy4Carlos Eugenio Daudt5Marcos Nogueira Eberlin6Universidade Estadual de CampinasUniversidade Estadual de CampinasUniversidade Federal de Santa MariaUniversidade Federal de Santa MariaUniversidade Estadual de CampinasUniversidade Federal de Santa MariaUniversidade Estadual de CampinasThe characterization of wine samples by direct insertion electrospray ionization mass spectrometry (ESI-MS), without pre-treatment or chromatographic separation, in a process denominated fingerprinting, has been applied to several samples of wine produced with grapes of the Pinot noir, Merlot and Cabernet Sauvignon varieties from the state o Rio Grande do Sul, in Brazil. The ESI-MS fingerprints of the samples detected changes which occurred during the aging process in the three grape varieties. Principal Component Analysis (PCA) of the negative ion mode fingerprints was used to group the samples, pinpoint the main changes in their composition, and indicate marker ions for each group of samples.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300027&lng=en&tlng=enespectrometria de massas com ionização por eletrosprayvinhoprocesso de envelhecimentoPinot noirMerlotCabernet Sauvignon |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Alexandra Christine Helena Frankland Sawaya Rodrigo Ramos Catharino Elizete Maria Pesamosca Facco Aline Fogaça Helena Teixeira Godoy Carlos Eugenio Daudt Marcos Nogueira Eberlin |
spellingShingle |
Alexandra Christine Helena Frankland Sawaya Rodrigo Ramos Catharino Elizete Maria Pesamosca Facco Aline Fogaça Helena Teixeira Godoy Carlos Eugenio Daudt Marcos Nogueira Eberlin Monitoring of wine aging process by electrospray ionization mass spectrometry Food Science and Technology espectrometria de massas com ionização por eletrospray vinho processo de envelhecimento Pinot noir Merlot Cabernet Sauvignon |
author_facet |
Alexandra Christine Helena Frankland Sawaya Rodrigo Ramos Catharino Elizete Maria Pesamosca Facco Aline Fogaça Helena Teixeira Godoy Carlos Eugenio Daudt Marcos Nogueira Eberlin |
author_sort |
Alexandra Christine Helena Frankland Sawaya |
title |
Monitoring of wine aging process by electrospray ionization mass spectrometry |
title_short |
Monitoring of wine aging process by electrospray ionization mass spectrometry |
title_full |
Monitoring of wine aging process by electrospray ionization mass spectrometry |
title_fullStr |
Monitoring of wine aging process by electrospray ionization mass spectrometry |
title_full_unstemmed |
Monitoring of wine aging process by electrospray ionization mass spectrometry |
title_sort |
monitoring of wine aging process by electrospray ionization mass spectrometry |
publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
series |
Food Science and Technology |
issn |
1678-457X |
publishDate |
2011-09-01 |
description |
The characterization of wine samples by direct insertion electrospray ionization mass spectrometry (ESI-MS), without pre-treatment or chromatographic separation, in a process denominated fingerprinting, has been applied to several samples of wine produced with grapes of the Pinot noir, Merlot and Cabernet Sauvignon varieties from the state o Rio Grande do Sul, in Brazil. The ESI-MS fingerprints of the samples detected changes which occurred during the aging process in the three grape varieties. Principal Component Analysis (PCA) of the negative ion mode fingerprints was used to group the samples, pinpoint the main changes in their composition, and indicate marker ions for each group of samples. |
topic |
espectrometria de massas com ionização por eletrospray vinho processo de envelhecimento Pinot noir Merlot Cabernet Sauvignon |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300027&lng=en&tlng=en |
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