Solid-phase extraction and high-performance liquid chromatographic separation of pigments of red wines

The adsorption and desorption capacities of 11 different solid-phase extraction sorbents were tested for the preconcenration of pigments of various Hungarian red wines. The concentrates were evaluated by multiwavelengh spectrophotometry combined with a spectral mapping technique (SPM) and by reversed-phase high-performance liquid chromatography. The highest (10-fold) concentration of pigments was achieved on octadecylsilica sorbent. It can be used five times without losing adsorption and desorption characteristics. SPM indicated that multiwavelength spectrophotometry can be employed for the differentiation of red wines. Comparison of the chromatograms of pigments with and without preconcentration showed that preconcentration makes possible the separation and detection of pigments present in low concentration in red wines.     

Formation of pyranoanthocyanins in red wines: a new and diverse class of anthocyanin derivatives

Pyranoanthocyanins constitute one of the most important classes of anthocyanin-derived pigments occurring naturally in red wine. Nonetheless, correct assignment of their structures and pathways of formation in red wine has been relatively recent—less than two decades. Study of these newly discovered pigments is progressively unfolding the chemical pathways that drive the evolution of red wine colour during ageing. The objective of this paper is to review current knowledge regarding the pathway of formation in red wine of a great variety of pyranoanthocyanin structures, namely carboxypyranoanthocyanins, methylpyranoanthocyanins, pyranoanthocyanin-flavanols, pyranoanthocyanin-phenols, portisins, oxovitisins, and pyranoanthocyanin dimers. The chromatic features of some of the compounds, for example their colour expression and acid–base equilibria in aqueous media, are also discussed.     

Formation of pyranoanthocyanins in red wines: a new and diverse class of anthocyanin derivatives

Pyranoanthocyanins constitute one of the most important classes of anthocyanin-derived pigments occurring naturally in red wine. Nonetheless, correct assignment of their structures and pathways of formation in red wine has been relatively recent—less than two decades. Study of these newly discovered pigments is progressively unfolding the chemical pathways that drive the evolution of red wine colour during ageing. The objective of this paper is to review current knowledge regarding the pathway of formation in red wine of a great variety of pyranoanthocyanin structures, namely carboxypyranoanthocyanins, methylpyranoanthocyanins, pyranoanthocyanin-flavanols, pyranoanthocyanin-phenols, portisins, oxovitisins, and pyranoanthocyanin dimers. The chromatic features of some of the compounds, for example their colour expression and acid–base equilibria in aqueous media, are also discussed.     

Isolation and quantification of oligomeric pyranoanthocyanin-flavanol pigments from red wines by combination of column chromatographic techniques

A combination of column chromatography on Toyopearl gel HW-40 (S) and polyamide resin has been developed for the preparative isolation and further determination of pyranoanthocyanins of oligomeric nature formed after reaction between anthocyanins and different flavanols in a complex wine matrix. Polyamide chromatography was found to be exceptionally useful to separate oligomeric pyanoanthocyanins from other classes of wine flavonoids and polymerized pigments into an advanced state of purity for further identification and quantification by HPLC-diode array detector coupled with electrospray ionization mass spectrometry (HPLC-DAD/ESI-MS). Fractionation on Toyopearl gel chromatography allowed the separation of pyranoanthocyanins bearing the same flavanols (catechin, epicatechin and procyanidin dimers) but with different anthocyanin moieties (either acylated or non-acylated in the glucose residue) in order to allow further isolation of individual oligomeric pigments on C18 chromatography. A quantitative procedure for analyzing the major pyranoanthocyanin-flavanol derivatives in different aged wines is proposed for the first time. Results obtained showed good reproducibility and recovery regarding sample pretreatment and quantitative method for all analyzed oligomeric pyranoanthocyanins. The combination of these two chromatographic separations is likely to be applicable to the preparative isolation of other anthocyanin-derived pigments.     

Adulteration of the anthocyanin content of red wines: perspectives for authentication by Fourier transform-near infrared and 1H NMR spectroscopies

In the Italian oenological industry, the regular practice used to naturally increase the colour of red wines consists in blending them with a wine very rich in anthocyanins, namely Rossissimo. In the Asian market, on the other hand, anthocyanins extracted by black rice are frequently used as correctors for wine colour. This practice does not produce negative effects on health; however, in many countries, it is considered as a food adulteration. The present study is therefore aimed to discriminate wines containing anthocyanins originated from black rice and grapevine by using reliable spectroscopic techniques requiring minimum sample preparation. Two series of samples have been prepared from five original wines, that were added with different amounts of Rossissimo or of black rice anthocyanins solution, until the desired Colour Index was reached. The samples have been analysed by FT-NIR and (1)H NMR spectroscopies and the resulting spectra matrices were subjected to multivariate classification. Initially, PLS-DA was used as classification method, then also variable selection/classification methods were applied, i.e. iPLS-DA and WILMA-D. The classification with variable selection of NIR spectra permitted to classify the test set samples with an efficiency of about 70%. Probably these not excellent performances are due to the matrix effect, together with the lack of sensitivity of NIR with respect to minor compounds. On the contrary, very satisfactory results were obtained on NMR spectra in the aromatic region between 6.5 and 9.5 ppm. The classification method based on wavelet-based variables selection, permitted to reach an efficiency in validation greater than 95%. Finally, 2D correlation analysis was applied to FT-NIR and (1)H NMR matrices, in order to recognise the spectral zones bringing the same chemical information.     

Utilization of natural anthocyanin pigments as photosensitizers for dye-sensitized solar cells

Inorganic–organic hybrid crack-free xerogels were obtained by using a surfactant n-octylamine as a catalyst containing tetraethoxyorthosilicate (TEOS) and hydroxyl-terminated polydimethylsiloxane as an additive. We studied the effect of gelling time and viscosity on PDMS–OH concentration. We have demonstrated that the addition of poly(dimethylsiloxane) (PDMS) to a silica oligomer associated with a neutral catalyst, in the presence of a surfactant, accelerated the gelling process; this reduction of the time needed for the product to gel in carbonate stones helped to achieve effective stone protection. It was found that PDMS–OH was chemically incorporated into the gel matrix via Si–O–Si bonds by FTIR analysis and an appreciable reduction of gel fracture for hybrids prepared from 3 % w/w of PDMS. Nitrogen adsorption–desorption isotherms of xerogels were measured, it showed the pore size of xerogels decrease with the addition of PDMS when concentration of PDMS was below 6 %, while xerogels showed pores in the macroporous range when adding 12 % w/w of PDMS. The protective performance evaluated by its ability to resist acid rain reveals that the protective effects were satisfying.     

A microfluidic device for accurate detection of hs-cTnI

This device is aimed at ensuring that the sample is uniformly and equivalently reacted with the antibody on the NC membrane in each test when the microfluidic liquid system is introduced to the chip. In this study, the developed microfluidic chip can avoid the presence of the sample and conjugate pads in the chip, while the precision of the chromatography system can be greatly improved using the same particles, NC membrane and antibody alongside the traditional strip. The results, taking the detection of cTnI as an example, revealed that the coefficient of variation (CV) is controlled within 4%, while the maximum record of the contrast chromatographic reagent strip can reach 15%. Additionally, the detection sensitivity can maintain the same order of magnitudes with that of the traditional chromatographic strip. With the results, the determination correlation of the developed microfluidic chip has been greatly improved. In addition, the CV of the chip in this study is greatly improved in comparison with that of the traditional strip. The biggest improvement lies in the mixing between the sample and the microspheres, indicating that this is a new approach to improve the CV of the traditional strip.     

Multivariate analysis of the polyphenol composition of Tempranillo and Graciano red wines

Vitis vinifera L. cv Graciano is often used as a blending partner of Tempranillo based wines because it is considered to contribute significantly to the quality. The aim of this study is to discriminate between Tempranillo and Graciano monovarietal wines, and those made by the incorporation of 20% of Graciano variety in two different stages (at the end of malolactic fermentation and mixing the two grape varieties in the pre-fermentative maceration stage) of the winemaking process of the Tempranillo variety. To achieve this, supervised and unsupervised pattern recognition tools were applied to the data obtained in the study of the detailed polyphenolic composition, colour and other oenological parameters (143 variables). Patterns related to stages in the winemaking and ageing process, different wines and vintages can be observed using principal component analyses. Furthermore, linear discriminant analysis has been applied in order to characterise the wine samples. From the 143 variables, flavan-3-ols have exerted a profound influence on wine differentiation.     

Concentration of anthocyanin pigments from aqueous extract with M-PVA sorbent

M-PVA magnetic sorbent was applied for the first time to recovering concentrate of anthocyanin pigments from aqueous extract. M-PVA was separated from the sorption medium under the action of external magnetifield. Desorption with 96% ethanol yielded a solution in which the concentration of the pigments was three times higher than in the initial extract. The concentrate recovery takes 15 min. M-PVA sorbent can be repeatedly used for recovering desired molecules from a medium containing particles of vegetable material.     

Determination of volatile phenols in red wines by dispersive liquid-liquid microextraction and gas chromatography-mass spectrometry detection

A new method was developed for analysing 4-ethylguaiacol and 4-ethylphenol in the aroma of red wines using dispersive liquid-liquid microextraction (DLLME) coupled with gas chromatography-mass spectrometry detection (GC-MS). Parameters such as extraction solvent, sample volume and disperser solvent were studied and optimised to obtain the best extraction results with the minimum interference from other substances, thus giving clean chromatograms. The response linearity was studied in the usual concentration ranges of analytes in wines (50-1500 microg/L). Repeatability and reproducibility of this method were lower than 5% for both volatile phenols. Limits of detection and limits of quantification were also determined, and the values found were 28 and 95 microg/L for 4-ethylguaiacol and 44 and 147 microg/L for 4-ethylphenol, respectively. This new method has been used for the determination of the volatile phenols concentration in different samples of Tannat wine affected by Brettanomyces contamination.     

Relevance of chromatographic efficiency in varietal authenticity verification of red wines based on their anthocyanin profiles: Interference of pyranoanthocyanins formed during wine ageing

The determination of the grape variety of aged red wines based on the ratio of acetylated and coumaroylated anthocyanins (R_ac/coum) can be influenced by the formation of pyranoanthocyanins. Coelution of the pyranoanthocyanin pinotin A and the 3-coumaroylglucoside of malvidin can affect the obtained data for the R_ac/coum values, which in turn could lead to a false classification of wine variety and rejection of the wines by the food authorities. Investigations using different reversed phase high performance liquid chromatography columns demonstrate the importance of a good chromatographic resolution of these analytes.     

Method development for the determination of anthocyanins in red wines by high-performance liquid chromatography and classification of German red wines by means of multivariate statistical methods

A novel, positively charged, copolymer of allylamine and 2-hydroxy-3-methacryloyl-beta-cyclodextrin was synthesized to be used as a chiral selector in capillary electrophoresis. In the copolymer, cyclodextrin molecules are spaced from the backbone though a spacer arm which prevents sterical hindrance of the CD cavity. The self-mobility of the CD polymer in its charged form, opposite to the analytes, is the cause for the enhanced separation factor provided by this selector. Moreover, the positive charged polymer induces a reversal of electroosmotic flow which is beneficial in enantioseparations of acidic compounds as it reduces analysis time and increases peak efficiency. The ability of this copolymer to act as a CE chiral selector in the separation of 2,4-dinitrophenylamino acid enantiomers was investigated in coated and uncoated capillaries and its performance was much better then that of native beta-cyclodextrin.     

Improvement of the HPLC analysis of anthocyanins in red wines by use of recently developed columns

Comparison of the separation performance of five newly developed pH-stable HPLC columns is described for the analysis of anthocyanins in red wines. Separation of twenty anthocyanins in a single run is described using the most appropriate method.     

A digital image-based method for determining of total acidity in red wines using acid-base titration without indicator

This work proposes the use of digital image-based method for determination of total acidity in red wines by means of acid-base titration without using an external indicator or any pre-treatment of the sample. Digital images present the colour of the emergent radiation which is complementary to the radiation absorbed by anthocyanines present in wines. Anthocyanines change colour depending on the pH of the medium, and from the variation of colour in the images obtained during titration, the end point can be localized with accuracy and precision. RGB-based values were employed to build titration curves, and end points were localized by second derivative curves. The official method recommends potentiometric titration with a NaOH standard solution, and sample dilution until the pH reaches 8.2-8.4. In order to illustrate the feasibility of the proposed method, titrations of ten red wines were carried out. Results were compared with the reference method, and no statistically significant difference was observed between the results by applying the paired t-test at the 95% confidence level. The proposed method yielded more precise results than the official method. This is due to the trivariate nature of the measurements (RGB), associated with digital images.     

A systematic scheme of qualitative analysis for anions : A simplified scheme for the detection of common anions

The original comprehensive scheme for the detection of anions has been simplified for the systematic detection of common anions     

Measurement uncertainty of shikimic acid in red wines produced in Chile

High-performance liquid chromatography (HPLC) to determine shikimic acid is used as a complementary tool to differentiate wine varieties. In order to correctly classify, measurement uncertainty of shikimic acid by HPLC in red wine was estimated considering the following components: uncertainty associated with the preparation of shikimic acid stock solution, uncertainty associated with quantification using a calibration curve, and uncertainty associated with precision. The most important contribution to total uncertainty was the method precision. The expanded uncertainty (U) for different wine varieties was between 2.6 and 8.5%. The method was applied to determine the concentration of shikimic acid in different emerging wine varieties cultivated in Chile, such as Carmenère, Shiraz, and Pinot Noir, comparing them with classical varieties, such as Cabernet Sauvignon and Merlot. Shiraz wines presented lower shikimic acid concentrations (between 27 and 86 mg L⁻¹ with U _(k=2) = 2.6%) than Cabernet Sauvignon wines (between 41 and 142 mg L⁻¹ with U _(k=2) = 8.1%), but their concentrations were higher than found in Merlot (from 9 to 41 mg L⁻¹ with U _(k=2) = 4.3%) and Carmenère wines (between 7 and 49 mg L⁻¹ with U _(k=2) = 5.8%). Pinot Noir was the variety with the lowest concentration of this acid (7–14 mg L⁻¹ with U _(k=2) = 8.5%). Electronic supplementary material  The online version of this article (doi:) contains supplementary material, which is available to authorized users.     

Examination of non-volatile organic compounds in red wines made in Eger

At present the analytical investigation of human consumption products, with special regard to the environmental and health connections, is basically important all over the world. Recently in several countries it was almost impossible to sell wine without a certificate of quality, based on modern, instrumental analytical methods. There is well-known medical–biological evidence, which has proved the antioxidant and vein wall-protecting effects of the wines in the case of frugal ingestion. On the other hand, they also play a part in the prevention of heart attacks. Regarding these biological effects the most important constituents of wines are the flavonoids, anthocyanidins, and their glycosides. Anthocyanins can be identified first of all in red wines. The organic constituents have characteristic antioxidant effects, which can play an important role in health protection. During our investigation we have studied the volatile and non-volatile organic compounds in different types of wines made in Eger and Tokay (Hungary). In our opinion these types of research projects have unique importance, from the economic viewpoint and in that they are not negligible in a national context. The separation and determination of volatile compounds was carried out by applying a Finnigan GSQ GC-MS apparatus and the non-volatile ones with HPLC-DAD and FAB MS techniques.     

Rapid fingerprinting of red wines by MALDI mass spectrometry

Here we report a simple and fast method for wine fingerprinting based on direct matrix-assisted laser desorption/ionization (MALDI) mass spectrometry analysis of different red wine samples, useful for batch-to-batch analysis and for the detection of key compounds even in trace amounts which may vary from vintage to vintage, and from one treatment to another one. A series of 20 samples from different wines were subjected to MALDI mass spectrometry. We found that 2,5-dihydroxybenzoic acid is far superior with respect to all the matrices tested To the best of our knowledge this is the first application of an effective wine profiling not limited to detection of anthocyanins. More than 80 molecular species were detected. Moreover, qualitative and quantitative differences were observed, owing to the nature and relative abundance of different chemical compounds among the wines.     

Comprehensive two-dimensional liquid chromatography to quantify polyphenols in red wines

A comprehensive two-dimensional liquid chromatography method has been applied for the quantification of polyphenols in red wines and compared to the most commonly employed conventional LC approach. Such methodology comprised the use of a microbore conventional HPLC column packed with totally porous particles in the first dimension and a partially porous column of conventional diameter in the second dimension. Even though a good number of applications in comprehensive LC have been reported, quantification experiments have been rarely described. To this regard, the advantages of comprehensive LC together with the employment of dedicated software capable of detecting and quantifying each peak from the 2D plot, have been taken into account for quantifying the most representative polyphenols in three different commercial Sicilian red wine samples. The optimized method has been validated in terms of linearity, sensitivity, detection and quantification limits. LODs as low as 0.02 ppm were obtained using the one-dimensional HPLC-DAD method, whereas values lower than 0.10 ppm were obtained by comprehensive LC. However, comprehensive LC allowed the quantification of a higher number of compounds with RSD lower than 10% thanks to its improved resolving power. The separation capabilities of comprehensive LC allowed the analysis of complex natural samples without any pre-treatment to effectively reduce the interferences coming from the matrix.