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Mass‐spectrometry evidence confirming the presence of pelargonidin‐3‐ O ‐glucoside in the berry skins of Cabernet Sauvignon and Pinot Noir ( Vitis vinifera L.)

Mass‐spectrometry evidence confirming the presence of pelargonidin‐3‐ O ‐glucoside in the berry... Background and Aims: Anthocyanins are a group of important phenolic compounds which are responsible for the colour of red grape and wine. This study aimed to confirm the existence of pelargonidin‐3‐O‐glucoside in Vitis vinifera grape berry skins. Methods and Results: The anthocyanin profiles in the berry skins of Cabernet Sauvignon and Pinot Noir were analysed by high performance liquid chromatography – electronic spray ionization – tandem mass spectrometry. Besides 17 anthocyanins that are commonly determined in the berries of these two varieties, pelargonidin‐3‐O‐glucoside was also detected at trace levels. Conclusions: The mass‐spectrometry evidence confirmed the existence of pelargonidin‐3‐O‐glucoside in non‐teinturier V. vinifera grapes. Significance of the Study: This finding will be beneficial for the further understanding of anthocyanin profile and its biosynthesis in grape berries. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Mass‐spectrometry evidence confirming the presence of pelargonidin‐3‐ O ‐glucoside in the berry skins of Cabernet Sauvignon and Pinot Noir ( Vitis vinifera L.)

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Publisher
Wiley
Copyright
© 2010 Australian Society of Viticulture and Oenology Inc.
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/j.1755-0238.2010.00107.x
Publisher site
See Article on Publisher Site

Abstract

Background and Aims: Anthocyanins are a group of important phenolic compounds which are responsible for the colour of red grape and wine. This study aimed to confirm the existence of pelargonidin‐3‐O‐glucoside in Vitis vinifera grape berry skins. Methods and Results: The anthocyanin profiles in the berry skins of Cabernet Sauvignon and Pinot Noir were analysed by high performance liquid chromatography – electronic spray ionization – tandem mass spectrometry. Besides 17 anthocyanins that are commonly determined in the berries of these two varieties, pelargonidin‐3‐O‐glucoside was also detected at trace levels. Conclusions: The mass‐spectrometry evidence confirmed the existence of pelargonidin‐3‐O‐glucoside in non‐teinturier V. vinifera grapes. Significance of the Study: This finding will be beneficial for the further understanding of anthocyanin profile and its biosynthesis in grape berries.

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Oct 1, 2010

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