Monitoring of wine aging process by electrospray ionization mass spectrometry

Detalhes bibliográficos
Autor(a) principal: Sawaya,Alexandra Christine Helena Frankland
Data de Publicação: 2011
Outros Autores: Catharino,Rodrigo Ramos, Facco,Elizete Maria Pesamosca, Fogaça,Aline, Godoy,Helena Teixeira, Daudt,Carlos Eugenio, Eberlin,Marcos Nogueira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300027
Resumo: The characterization of wine samples by direct insertion electrospray ionization mass spectrometry (ESI-MS), without pre-treatment or chromatographic separation, in a process denominated fingerprinting, has been applied to several samples of wine produced with grapes of the Pinot noir, Merlot and Cabernet Sauvignon varieties from the state o Rio Grande do Sul, in Brazil. The ESI-MS fingerprints of the samples detected changes which occurred during the aging process in the three grape varieties. Principal Component Analysis (PCA) of the negative ion mode fingerprints was used to group the samples, pinpoint the main changes in their composition, and indicate marker ions for each group of samples.
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spelling Monitoring of wine aging process by electrospray ionization mass spectrometryelectrospray ionization mass spectrometrywineaging processPinot noirMerlotCabernet SauvignonThe characterization of wine samples by direct insertion electrospray ionization mass spectrometry (ESI-MS), without pre-treatment or chromatographic separation, in a process denominated fingerprinting, has been applied to several samples of wine produced with grapes of the Pinot noir, Merlot and Cabernet Sauvignon varieties from the state o Rio Grande do Sul, in Brazil. The ESI-MS fingerprints of the samples detected changes which occurred during the aging process in the three grape varieties. Principal Component Analysis (PCA) of the negative ion mode fingerprints was used to group the samples, pinpoint the main changes in their composition, and indicate marker ions for each group of samples.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300027Food Science and Technology v.31 n.3 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000300027info:eu-repo/semantics/openAccessSawaya,Alexandra Christine Helena FranklandCatharino,Rodrigo RamosFacco,Elizete Maria PesamoscaFogaça,AlineGodoy,Helena TeixeiraDaudt,Carlos EugenioEberlin,Marcos Nogueiraeng2011-10-21T00:00:00Zoai:scielo:S0101-20612011000300027Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-10-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Monitoring of wine aging process by electrospray ionization mass spectrometry
title Monitoring of wine aging process by electrospray ionization mass spectrometry
spellingShingle Monitoring of wine aging process by electrospray ionization mass spectrometry
Sawaya,Alexandra Christine Helena Frankland
electrospray ionization mass spectrometry
wine
aging process
Pinot noir
Merlot
Cabernet Sauvignon
title_short Monitoring of wine aging process by electrospray ionization mass spectrometry
title_full Monitoring of wine aging process by electrospray ionization mass spectrometry
title_fullStr Monitoring of wine aging process by electrospray ionization mass spectrometry
title_full_unstemmed Monitoring of wine aging process by electrospray ionization mass spectrometry
title_sort Monitoring of wine aging process by electrospray ionization mass spectrometry
author Sawaya,Alexandra Christine Helena Frankland
author_facet Sawaya,Alexandra Christine Helena Frankland
Catharino,Rodrigo Ramos
Facco,Elizete Maria Pesamosca
Fogaça,Aline
Godoy,Helena Teixeira
Daudt,Carlos Eugenio
Eberlin,Marcos Nogueira
author_role author
author2 Catharino,Rodrigo Ramos
Facco,Elizete Maria Pesamosca
Fogaça,Aline
Godoy,Helena Teixeira
Daudt,Carlos Eugenio
Eberlin,Marcos Nogueira
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Sawaya,Alexandra Christine Helena Frankland
Catharino,Rodrigo Ramos
Facco,Elizete Maria Pesamosca
Fogaça,Aline
Godoy,Helena Teixeira
Daudt,Carlos Eugenio
Eberlin,Marcos Nogueira
dc.subject.por.fl_str_mv electrospray ionization mass spectrometry
wine
aging process
Pinot noir
Merlot
Cabernet Sauvignon
topic electrospray ionization mass spectrometry
wine
aging process
Pinot noir
Merlot
Cabernet Sauvignon
description The characterization of wine samples by direct insertion electrospray ionization mass spectrometry (ESI-MS), without pre-treatment or chromatographic separation, in a process denominated fingerprinting, has been applied to several samples of wine produced with grapes of the Pinot noir, Merlot and Cabernet Sauvignon varieties from the state o Rio Grande do Sul, in Brazil. The ESI-MS fingerprints of the samples detected changes which occurred during the aging process in the three grape varieties. Principal Component Analysis (PCA) of the negative ion mode fingerprints was used to group the samples, pinpoint the main changes in their composition, and indicate marker ions for each group of samples.
publishDate 2011
dc.date.none.fl_str_mv 2011-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300027
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300027
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000300027
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.31 n.3 2011
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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