Phenolic profile of Merlot wines detrmined by UPLC-ESI-IT-MS

Piperevski, Aleksandar and Ivanova, Violeta and Sándor, Viktor and Kilár, Ferenc (2022) Phenolic profile of Merlot wines detrmined by UPLC-ESI-IT-MS. In: 15th Students’ Congress of SCTM, 29 Sept - 1 Oct 2022, Institute of Chemistry, Skopje.

	Text 2022 15SCSCTM Book of Abstracts - Skopje.pdf Download (1MB)
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Abstract

In this study, the phenolic profile of Merlot wines (Vitis Vinifera L.) produced with
classical fermentation, roto process and punchdown method (harvest 2021) has been
determined using an UPLC technique coupled with DAD and ESI-IT-MS. Identification was
performed by ESI-IT-MS method with alternating ionization polarity [1]. Analyses were
performed on a CORTEX UPLC C18 column (1.6 μm x 2.1 x 150 mm) with gradient elution
using a binary mobile phase consisting of 1% (v/v) acetic acid in water as solvent A and 1%
(v/v) acetic acid in methanol as solvent B. For the elution programme, the following
proportion of solvent B was used: 0-10 min 5-20% B, 10-45 min 20-50% B, 45-50 min 50-
80% B, 50-60 min 80-90% B. The injection volume was 2µL. Identification of the
compounds was based on retention time, UV-Vis and mass spectra compared with the
available standards and data from the literature. In total, 50 phenolic components were
identified, divided into the following groups: phenolic acids and derivates, stilbens,
flavonols, dihydroflavonols, flavan-3-ols and antocyanins. UPLC-MS extracted ion
chromatograms were calculated by summing up the intensities of the specified masses in the
mass spectra. Ion intensities were extracted at the m/z values of the molecular (M+
) or the
quasi-molecular ([M+H]+
, [M-H]-
) ions of the detected compounds. From the group of
hydroxybenzoic acids, gallic acid was detected producing the deprotonated ion in negative
ion mode at 169 and 153, respectively, forming fragments at m/z 125 and 109 as a result of
loss of CO2 from the carboxylate group. From the group of anthocyanins, the presence of
glucoside, acetylglucoside and p-coumaroylglucoside derivatives of delphinidin, cyanidin,
petunidin, peonidin and malvidin were confirmed in the Merlot wines. All of them had
similar fragmentation pattern containing two signals, the original M+
molecular ion, and the
fragments [M-162]+
, [M-204]+
and [M-308]+
which are result of elimination of glucose,
acetylglucose and p-coumaroylglucose residues, respectively. Considering the influence of
winemaking method, it was observed that wine produced with roto process presented highest
content of phenolic compounds. Compared to the classical fermentation, the content of
phenolic compounds was about 30% higher in the wine obtained by the roto method.

Item Type:	Conference or Workshop Item (Lecture)
Subjects:	Natural sciences > Chemical sciences Agricultural Sciences > Other agricultural sciences
Divisions:	Faculty of Agriculture
Depositing User:	Violeta Ivanova Petropulos
Date Deposited:	17 Oct 2022 14:32
Last Modified:	17 Oct 2022 14:32
URI:	https://eprints.ugd.edu.mk/id/eprint/30243

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