Merlot wines derivatives

Figure 1.20 Reconstructed ion chromatograms (RIC) of [M + H]+ species at m/z 240 (acetaldehyde-PFB-derivatives), m/z 266 ([M + H —18]+ ion of acetoin-PFB-derivatives), m/z 282 (diacetyl mono-PFB-derivatives), m/z 336 (IS-PFB-derivatives) and m/z 477 (diacetyl di-PFB-derivatives) of a Merlot wine at the first day of MLF (a), and after 5 days of MLF (b). Analytical conditions polyethylene glycol) (30m x 0.25 mm i.d. df 0.25 juim) fused silica capillary column programmed oven temperature 5 min at 60 °C, 3°C/min to 210 °C, 5 min at 210°C transfer line temperature 280 °C carrier gas He flow mode constant pressure 16psi. (Reprinted from Journal of Mass Spectrometry 40, Flamini et al., Monitoring of the principal carbonyl compounds involved in malolactic fermentation of wine by synthesis of 0-(2,3,4,5,6-pentafluorobenzyl) hydroxylamine derivatives and solid-phase-microextraction positive-ion-chemical-ionization mass spectrometry analysis, p. 1563, Copyright 2005, with permission from John Wiley Sons Ltd)...

Figure 8. HPLC chromatogram of anthocyanin derivatives of Merlot wine corresponding to 1997 vintage.

Figure 9. Profiles of anthocyanin derivatives of Merlot wines fi om different vintages ageing in bottles.

Wines made from Vitis vinifera L. cv. Merlot grapes (clone 343 from France, vintages 1997 and 2001) were analyzed by HPLC-DAD and HPLC-ESI-MS to establish dieir pyruvic and vinyl derivative contents and to study their behavior dining ageing in bottles (reducing medium). 

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