Mass spectrometry in grape and wine chemistry. Part I: polyphenols.
Mass Spectrom Rev. 2003 Jul-Aug; 22(4):218-50.MS

Abstract

Mass spectrometry, had and still has, a very important role for research and quality control in the viticulture and enology field, and its analytical power is relevant for structural studies on aroma and polyphenolic compounds. Polyphenols are responsible for the taste and color of wine, and confer astringency and structure to the beverage. The knowledge of the anthocyanic structure is very important to predict the aging attitude of wine, and to attempt to resolve problems about color stability. Moreover, polyphenols are the main compounds related to the benefits of wine consumption in the diet, because of their properties in the treatment of circulatory disorders such as capillary fragility, peripheral chronic venous insufficiency, and microangiopathy of the retina. Liquid Chromatography-Mass Spectrometry (LC-MS) techniques are nowadays the best analytical approach to study polyphenols in grape extracts and wine, and are the most effective tool in the study of the structure of anthocyanins. The MS/MS approach is a very powerful tool that permits anthocyanin aglycone and sugar moiety characterization. LC-MS allows the characterization of complex structures of grape polyphenols, such as procyanidins, proanthocyanidins, prodelphinidins, and tannins, and provides experimental evidence for structures that were previously only hypothesized. The matrix-assisted-laser-desorption-ionization-time-of-flight (MALDI-TOF) technique is suitable to determine the presence of molecules of higher molecular weight with high accuracy, and it has been applied with success to study procyanidin oligomers up to heptamers in the reflectron mode, and up to nonamers in the linear mode. The levels of resveratrol in wine, an important polyphenol well-known for its beneficial effects, have been determined by SPME and LC-MS, and the former approach led to the best results in terms of sensitivity.

Authors+Show Affiliations

Flamini R

Istituto Sperimentale per la Viticoltura, Viale XXVIII Aprile 26, I-31015 Conegliano (TV), Italy. flamini@mail.emmenet.it

MeSH

AgricultureFlavonoidsMass SpectrometryPhenolsPolyphenolsVitisWine

Pub Type(s)

Journal Article

Review

Language

eng

PubMed ID

12884388

Citation

Flamini, Riccardo. "Mass Spectrometry in Grape and Wine Chemistry. Part I: Polyphenols." Mass Spectrometry Reviews, vol. 22, no. 4, 2003, pp. 218-50.

Flamini R. Mass spectrometry in grape and wine chemistry. Part I: polyphenols. Mass Spectrom Rev. 2003;22(4):218-50.

Flamini, R. (2003). Mass spectrometry in grape and wine chemistry. Part I: polyphenols. Mass Spectrometry Reviews, 22(4), 218-50.

Flamini R. Mass Spectrometry in Grape and Wine Chemistry. Part I: Polyphenols. Mass Spectrom Rev. 2003 Jul-Aug;22(4):218-50. PubMed PMID: 12884388.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Mass spectrometry in grape and wine chemistry. Part I: polyphenols. A1 - Flamini,Riccardo, PY - 2003/7/29/pubmed PY - 2003/12/3/medline PY - 2003/7/29/entrez SP - 218 EP - 50 JF - Mass spectrometry reviews JO - Mass Spectrom Rev VL - 22 IS - 4 N2 - Mass spectrometry, had and still has, a very important role for research and quality control in the viticulture and enology field, and its analytical power is relevant for structural studies on aroma and polyphenolic compounds. Polyphenols are responsible for the taste and color of wine, and confer astringency and structure to the beverage. The knowledge of the anthocyanic structure is very important to predict the aging attitude of wine, and to attempt to resolve problems about color stability. Moreover, polyphenols are the main compounds related to the benefits of wine consumption in the diet, because of their properties in the treatment of circulatory disorders such as capillary fragility, peripheral chronic venous insufficiency, and microangiopathy of the retina. Liquid Chromatography-Mass Spectrometry (LC-MS) techniques are nowadays the best analytical approach to study polyphenols in grape extracts and wine, and are the most effective tool in the study of the structure of anthocyanins. The MS/MS approach is a very powerful tool that permits anthocyanin aglycone and sugar moiety characterization. LC-MS allows the characterization of complex structures of grape polyphenols, such as procyanidins, proanthocyanidins, prodelphinidins, and tannins, and provides experimental evidence for structures that were previously only hypothesized. The matrix-assisted-laser-desorption-ionization-time-of-flight (MALDI-TOF) technique is suitable to determine the presence of molecules of higher molecular weight with high accuracy, and it has been applied with success to study procyanidin oligomers up to heptamers in the reflectron mode, and up to nonamers in the linear mode. The levels of resveratrol in wine, an important polyphenol well-known for its beneficial effects, have been determined by SPME and LC-MS, and the former approach led to the best results in terms of sensitivity. SN - 0277-7037 UR - https://www.unboundmedicine.com/medline/citation/12884388/Mass_spectrometry_in_grape_and_wine_chemistry__Part_I:_polyphenols_ DB - PRIME DP - Unbound Medicine ER -

Tags

Mass spectrometry in grape and wine chemistry. Part I: polyphenols.Mass Spectrom Rev. 2003 Jul-Aug; 22(4):218-50.MS