Study of the evolution of anthocyanins, tannins and derivatives during making and ageing of red wine from rioja by FT-IR and HPLC-MS/MS
- Autores: Zuriñe Rasines Perea
- Directores de la Tesis: Luís Ángel Berrueta Simal (dir. tes.), Blanca Gallo Hermosa (dir. tes.)
- Lectura: En la Universidad del País Vasco - Euskal Herriko Unibertsitatea ( España ) en 2014
- Idioma: inglés
- Tribunal Calificador de la Tesis: Francisca Vicente Estevez (presid.), Beatriz Abad Garcia (secret.), José Luis Pérez Pavón (voc.), María Jesús Ayo Martínez (voc.), Pierre-Louis Teissedre (voc.)
- Materias:
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- Resumen
In recent years the Fourier Transform Infrared Spectroscopy (FT-IR) has shown great potential as an analytical tool for routine analysis in wine. Its application in the determination of anthocyanins present in wine is tested. Anthocyanins are natural products with influence in quality and color stability as well as in other organoleptic properties. Different regressions were obtained and validated to analyse Tempranillo must samples in the entry into the cellar and racking stage.On the other hand, the applicability of two methods of analysis by HPLC-DAD-(ESI)-CID-MS/MS in MRM mode with prior simplification of the matrix by SPE is demonstrated, determining the formation and evolution profiles at different stages of winemaking. Specifically, 23 anthocyanin derivative pigments: 2 precursor, 6 compounds formed by direct condensation with flavanols in flavylium form, 5 compounds of condensation mediated by acetaldehyde and 10 compounds belonging to the family of pyranoanthocyanins; and 37 condensed tannins: 4 monomers , 13 compounds with B bond (10 dimers and 3 trimers), 9 compounds with A bond (6 dimers and 3 trimers), 1 tannin mediated by acetaldehyde, 3 vinyl-tannin, 2 tannins with furfuryl bridge, 2 flavan-3-ols glycosilated and 3 monomers galloylated; have been detected and quantified.
