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

Autor:	J.-J. He, Fangyang He, Chang-Qing Duan, Qiu-Hong Pan
Rok vydání:	2010
Předmět:	Wine Chemistry fungi food and beverages Berry Horticulture Mass spectrometry High-performance liquid chromatography Pelargonidin chemistry.chemical_compound Glucoside Anthocyanin Botany Cultivar
Zdroj:	Australian Journal of Grape and Wine Research. 16:464-468
ISSN:	1322-7130
DOI:	10.1111/j.1755-0238.2010.00107.x
Popis:	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.
Databáze:	OpenAIRE
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