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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Main Authors: Alexandra Christine Helena Frankland Sawaya, Rodrigo Ramos Catharino, Elizete Maria Pesamosca Facco, Aline Fogaça, Helena Teixeira Godoy, Carlos Eugenio Daudt, Marcos Nogueira Eberlin
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011-09-01
Series:Food Science and Technology
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300027&lng=en&tlng=en
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spelling 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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