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Identification of compounds in wine by HPLC-tandem mass spectrometry
Lucio Bevilacqua1, Francesca Buiarelli, Franco Coccioli
1Dipartimento di Chimica, Università La Sapienza P le Aldo Moro 5, 00185 Rome, Italy.
Abstract:
In this work several compounds were detected in wines by HPLC-tandem mass spectrometry. In particular cinnamic and benzoic acids, tyrosol, apigenin-7-glucoside and luteolin-7-glucoside were identified and quantified in Italian wines. Red wines show bigger amount of cinnamic and benzoic acids than white wines. tyrosol is in bigger amount with respect to two flavones: luteolin-7-glucoside and apigenin-7-glucoside. These last two flavones are only in some wine, but it can be important to detect the presence of different substances in small amount to be able to characterize a wine.
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