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Mass-spectrometry evidence confirming the presence of pelargonidin-3-O-glucoside in the berry skins of Cabernet Sauvignon and Pinot Noir (Vitis vinifera L.)

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Abstract Background and Aims: 

Anthocyanins are a group of important phenolic compounds which are responsible for the colour of red grape and wine. This study aimed to confirm the existence of pelargonidin-3-O-glucoside in Vitis vinifera grape berry skins. Methods and Results: 

The anthocyanin profiles in the berry skins of Cabernet Sauvignon and Pinot Noir were analysed by high performance liquid chromatography – electronic spray ionization – tandem mass spectrometry. Besides 17 anthocyanins that are commonly determined in the berries of these two varieties, pelargonidin-3-O-glucoside was also detected at trace levels. Conclusions: 

The mass-spectrometry evidence confirmed the existence of pelargonidin-3-O-glucoside in non-teinturier V. vinifera grapes. Significance of the Study: 

This finding will be beneficial for the further understanding of anthocyanin profile and its biosynthesis in grape berries.

Keywords: Cabernet Sauvignon; HPLC-ESI-MS/MS; Pelargonidin-3-O-Glucoside; Pinot Noir; Vitis vinifera

Document Type: Research Article


Publication date: October 1, 2010

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