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Full Description
A concise, up-to-date overview of the applications of mass spectrometry To be able to estimate the potentiality of grapes and how it may be transferred into wine is key to grasping enological chemistry. Nowadays, mass spectrometry is a crucial aspect in ensuring the production, the quality, and the safety of grape, wine, and grape derivative products. Mass Spectrometry in Grape and Wine Chemistry examines in depth the relationship between the high structural identification power of mass spectrometry techniques and the chemistry of grapes and wine.
The text is divided into two parts. The first section provides an overview of mass spectrometry methods in relation to enology in three chapters. The second section offers seven chapters on wine chemistry as well as traditional topics and new developments in mass spectrometry. Mass Spectrometry in Grape and Wine Chemistry explores many mass spectrometry applications, including:
Ionization methods
Mass analyzers and mass measurements
Mass spectrometry methodologies
Grape aroma compounds
Volatile and aroma compounds in wines
Grape and wine polyphenols
Compounds released by wood into wine
Wine defects caused by compounds
Pesticide detection analysis
Peptides and proteins of grape and wine
Written by leading experts in the field, this book presents an introduction to mass spectrometry and outlines ways to maximize quality control and product safety for the best results. Mass Spectrometry in Grape and Wine Chemistry is an essential handbook for laboratories working in enology.
Contents
Preface. Acknowledgments.
Introduction.
PART I: MASS SPECTROMETRY.
1 Ionization Methods.
1.1. Electrospray Ionization.
1.2. Atmospheric Pressure Chemical Ionization.
1.3. Atmospheric Pressure Photoionization.
1.4. Surface-Activated Chemical Ionization.
1.5. Matrix-Assisted Laser.
References.
2 Mass Analyzers and Accurate Mass Measurements.
2.1. Double-Focusing Mass Analyzers.
2.2. Quadrupole Mass Filters.
2.3. Ion Traps.
2.4. Time of Flight.
References.
3. MS/MS Methodologies.
3.1. Triple Quadrupole.
3.2. The Q-TOF.
3.3. The MALDI TOF-TOF.
References.
PART II: APPLICATIONS OF MASS SPECTROMETRY IN GRAPE AND WINE CHEMSITRY.
4 Grape Aroma Compounds: Terpenes, C13-Norisopenoids, Benzene Compounds, and 3-Alkyl-2-Methoxypyrazines.
4.1. Introduction.
4.2. The SPE-GC/MS of Terpenes, Norisoprenoids and Benzenoids.
4.3. The SPME-GC/MS of Methoxypyrazines in Juice and Wine.
References.
5 Volatile and Aroma Compounds in Wines.
5.1. Higher Alcohols and Esters Formed from Yeasts.
5.2. Volatile Sulfur Compounds in Wines.
5.3. Carbonyl Compounds in Wines and Distillates.
5.4. Ethyl and Vinyl Phenols in Wines.
5.5. 2'-Aminoacetophenone in Wines.
References.
6 Grape and Wine Polyphenols.
6.1. Introduction.
6.2. The LC/MS of Non-Anthocyanic Polyphenols of Grape.
6.3. The LC/MS of Non-Anthocyanic Polyphenols of Wine.
6.4. Liquid-Phase MS of Grape Anthocyanins.
6.5. The LC/MS of Anthocynanis Derivatives in Wine.
6.6. The MALDI-TOF of Grape Procyanidins.
References.
7 Compounds Released in Wine from Wood.
7.1. Introduction.
7.2. The GC/MS of Wood Volatile Compounds.
7.3. The GC/PICI-MS/MS of Wood Volatile Phenols and Benzene Aldehydes in Wine.
References.
8 Compounds Responsible for Wine Defects.
8.1. Ochratoxin A in Grape and Wine.
8.2. The SPME-GC/MS/MS Analysis of TCA and TBA in Wine.
8.3. Geosmin.
8.4. Analysis of 1-Octen-3-one.
8.5. Analysis of 2-Methoxy-3,5-dimethypyrazine in Wine.
8.6. Biogenic Amines in Grape and Wine.
8.7. Ethyl Carbamate in Wine.
8.8. Wine Geranium Taint.
8.9. Mousy Off-Flavor of Wines.
References.
9 Pesticides in Grape and Wine.
9.1. Introduction.
9.2. Analytical Methods.
9.3. Isothiocyanates in Wine.
References.
10 Peptides and Proteins of Grape and Wine.
10.1. Introduction.
10.2. Analytical Methods.
References.
Index.
