Fast and Simple UPLC-Q-TOF MS Method for Determination of Bitter Flavan-3-ols and Oligomeric Proanthocyanidins: Impact of Vegetable Protein Fining Agents on Red Wine Composition.
UPLC-MS
animal protein
proanthocyanidins
protein fining agents
vegetable protein
wine
wine fining
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
02 Sep 2023
02 Sep 2023
Historique:
received:
04
07
2023
revised:
27
08
2023
accepted:
29
08
2023
medline:
9
9
2023
pubmed:
9
9
2023
entrez:
9
9
2023
Statut:
epublish
Résumé
Wine phenolic compounds, particularly proanthocyanidins (PAs), play a significant role in wine sensory characteristics, specifically bitterness and astringency. Although not consensual, flavan-3-ols and oligomeric PAs are generally considered the primary contributors to wine bitterness. Patatin, a vegetable protein fining agent, has been explored as an alternative to animal and synthetic fining agents for reducing wine bitterness. However, contradictory results exist regarding its effectiveness in removing flavan-3-ols and oligomeric PAs in red wines. In this work, a UPLC-Q-TOF MS/MS method was optimized and validated for accurately measuring flavan-3-ols, as well as dimeric and trimeric PAs, in red wines. The MS/MS analysis of flavan-3-ols, in addition to the typical fragmentation described in the literature, revealed an intense mass fragment resulting from the loss of C
Identifiants
pubmed: 37685245
pii: foods12173313
doi: 10.3390/foods12173313
pmc: PMC10486807
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Fundação para a Ciência e Tecnologia
ID : UIDB/00616/2020
Organisme : Fundação para a Ciência e Tecnologia
ID : UIDP/00616/2020
Organisme : Norte2020
ID : NORTE-01-0145-FEDER-000041
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