| Popis: |
The concentration of phenolic compounds in wine depends on many factors, such as the variety, climate, soil, oenological practices applied for winemaking, aging and storage conditions. The purpose of this investigation was to determine the detailed phenolic profile of Merlot wines (vintage 2008), produced in Tikveš wine region in Republic of N. Macedonia. High-performance liquid chromatography with diode array detection coupled to mass spectrometry (HPLC-DAD-ESI-MS/MS) was used to identify and quantify the phenolic compounds in wines. Identification of the individual phenolic compounds was carried out by comparison of their UV/Vis spectra and retention times with those of the available standards, as well as by comparing the ESI-MS and MS/MS data with the standards analyzed under the same experimental conditions and those found in the literature. Different families of phenolic compounds were considered: anthocyanins, vitisins, hydroxyphenyl-pyranoanthocyanins, flavonols, hydroxycinnamic acids derivatives and stilbenes. With regards to pigments, malvidin-3-glucoside and its 3-acetylglucoside and 3-p-coumaroylglucoside derivatives were the major anthocyanins, while vitisin A and 10-DHP-pyranomalvidin-3-glucoside (pinotin A) were the dominant pyranoanthocyanins. Obtained results are significant data for the Macedonian winemaking industry to understand the nature and content of phenolic compounds in Merlot wines, as the most important components that influence the color, stability and sensorial properties of wines. |
