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Food Science and Technology

Print version ISSN 0101-2061

Abstract

SAWAYA, Alexandra Christine Helena Frankland et al. Monitoring of wine aging process by electrospray ionization mass spectrometry. Ciênc. Tecnol. Aliment. [online]. 2011, vol.31, n.3, pp.730-734. ISSN 0101-2061.  https://doi.org/10.1590/S0101-20612011000300027.

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.

Keywords : electrospray ionization mass spectrometry; wine; aging process; Pinot noir; Merlot; Cabernet Sauvignon.

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