Wines chromatography

Revilla, 1. et al.. Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection, J. Chromatogr. A, 847, 83, 1999. 

Degenhardt, U.H. et ah. Centrifugal precipitation chromatography a novel chromatographic system for fractionation of polymeric pigments from black tea and red wine, J. Agric. Food Chem., 49, 1730, 2001. 

Salas, E. et al.. Characterization of pigments from different high speed countercurrent chromatography wine fractions, J. Agric. Food Chem., 53, 4536, 2005. 

Degenhardt, A., Knapp, H., and Winterhalter, P., Rapid isolation of malvidin 3-glucoside from red wine by high speed counter-current chromatography (HSCCC), Vitis, 39, 43, 2000. 

DeVilliers, A. et al., Evaluation of liquid chromatography and capillary electrophoresis for the elucidation of the artificial colorants brilliant blue and azorubine in red wines, Chromatographia, 58, 393, 2003. 

Total polysaccharides were recovered in the ultrafiltration retentates on a Carbosep M5 membrane (Tech-Sep, MWCO 20 kDa) in the case of the red wine, or on a Centricon 30 membrane (Amicon, MWCO 30 kDa) in the ease of the apple and tomato juices. RG-II purification from the total polysaccharide coneentrates included, if necessary, several chromatography steps ... 

De la Calle Garcia D, Reichenbacher M, Danzer K, Hurlbeck C, Bartzsch C, Feller K-H (1998) Use of solid-phase microextraction capillary gas chromatography (SPME-CGC) for the varietal characterization of wines by means of chemometrical methods. Fresenius J Anal Chem 360 784... 

Classification of wines according to the grape variety succeeds better, in general, because there are many more typical bouquet components (several hundreds) than mineral and trace elements being typical for the origin of wine. The organic compounds can be analyzed easily and reliably by Headspace Solid-Phase Microextraction Capillary Gas Chromatography and afterwards used for classification (De la Calle et al. [1998]). An example... 

M. R. Guasch Jane, M. Ibem Gomez, C. Andres Lacueva, O. Jauregui and R. M. Lamuela Raventos, Liquid chromatography with mass spectrometry in tandem mode applied for the identification of wine markers in residues from ancient Egyptian vessels, Analytical Chemistry, 76, 1672 1677 (2004). 

Betes-Saura C, Andres-Lacueva C and Lamuela-Raventos RM. 1996. Phenolics in white free-run juice and wines from Penedes by high-performance liquid chromatography changes during vinification. J Agric Food Chem 44(10) 3040-3046. 

Revilla E and Ryan JM. 2000. Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography—photodiode array detection without sample preparation. J Chromatogr 881(1-2) 461 169. 

Experiment 42 The Determination of Ethanol in Wine by Gas Chromatography and the Internal Standard Method... 

Size-exclusion chromatography combined with RP-HPLC-MS was employed for the separation of pyranoanthocyanins from red wine. Wine samples (10 ml) were acidified with 3 M HC1 to pH 1 then sodium bisulphite was added at a concentration of 400 g/1. After 15 min reaction time the treated wine was loaded into a gel column (200 X 15 mm i.d.). Pigments were eluted with 95 per cent ethanol followed with 100 per cent methanol. The various fractions were acidified to pH 1, concentrated and redissolved in water. HPLC-DAD was carried out in an ODS column (150 X 4.6 mm i.d. particle size 5 /nn) at 35°C. Solvents were 0.1 per cent aqueous TFA (A) and ACN (B). The gradient started with 10 per cent B for 5 min to 15 per cent B for 15 min isocratic for 5 min to 18 per cent B for 5 min to 35 per cent B for 20 min. The flow rate was 0.5 ml/min and analytes were detected at 520 nm. MS conditions were sheath and auxiliary gas were a mixture of nitrogen and... 

V. Rastija, A. Mornar, I. Jasprica, G. Strecnik and M. Medic-Saric, Analysis of phenolic components in Croatian red wines by thin-layer chromatography. J. Plan. Chromatogr.—Mod. TLC 17 (2004) 26-31. 

C. Andres-Lacueva, F. Mattivi and D. Tonon, Determination of riboflavin, flavin mononucleotide and flavin-adenin dinucleotide in wine and other beverages by high-performance liquid chromatography with fluorescence detection. J. Chromatogr.A 823 (1998) 355-363. 

M. Lopez, F. Martinez, C. Del Valle, C. Orte and M. Miro, Analysis of phenolic constituents of biological interest in red wines by high-performance liquid chromatography. J. ChromatogrA 922 (2001) 359-363. 

M. Castellari, E. Sartini, A. Fabiani, G. Arfelli and A.Amati, Analysis of wine phenolics by high-performance liquid chromatography using a monolithic type column. J. Chromatogr.A 973 (2002) 221-227. 

P. Vinas, C. Lopez-Erroz, J.J. Marin-Hemandez and M. Henandez-Cordoba, Determination of phenols in wines by liquid chromatography with photodiode array and fluorescence detection. 

M. Lambri, M. Jourdes, Y. Glories and C. Saucier, High performance thin layer chromatography (HPTLC) analysis of red wine pigments. J. Planar Chromatogr.—Mod. TLC 16 (2003) 88-94. 

R.E. Asenstorfer, Y. Hayasaka and G.P. Jones, Isolation and structures of oligomeric wine pigments by bisulfite-mediated ion-exchange chromatography../. Agric. Food Chem. 49 (2001) 5957-5963. 

T. Shoji, A. Yanagida and T. Kanda, Gel permeation chromatography of anthocyanin pigments from rose cider and red wine. J. Agr. Food Chem. 47 (1999) 2885-2890. 

B. Berente, D.D.C. Garcia, M. Reichenbacher and K. Danzer, Method development for the determination of anthocyanins in red wines by high-performance liquid chromatography and classification of German red wines by means of multivariate statistical methods. J. ChromatogrA 871 (2000) 95-103. 

C. Alcalde-Eon, M. T. Escribano-Bailon, C. Santos-Buelga and J.C. Rivas-Gonzalo, Separation of pyranoanthocyanins from red wine by column chromatography. Anal. Chim. Acta 513 (2004) 305-318. 

Kwon, S. W., Profiling of soluble proteins in wine by nano-high-performance liquid chromatography/ tandem mass spectrometry. Journal of Agricultural and Food Chemistry 52(24), 7258-7263, 2004. 

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