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<p>In this study, a rapid and sensitive HPLC-mass spectrometric method was applied for identification and semi-quantification of flavonoids and nonflavonoids in Kratošija wines. Wines were produced by inoculation of two commercial yeasts (Zymaflore<sup>TM</sup> Xpure (Laffort) and Lalvin ICV D80 (Lallemand)) in order to study the effect of the yeast on the phenolics profile of wines. The targeted analyses of phenolic compounds have been performed using HPLC with a tandem mass spectrometer in a single reaction monitoring mode (SRM) or fragmentation spectrum mode to determine each individual compound. A total of 26 phenolic compounds, including 13 nonflavonoids (10 phenolic acids and 2 stilbenes and 1 stilbenoid) and 13 flavonoids (6 flavan-3-ols, 3 flavonols, 2 flavones, 1 flavanone, and 1 flavanonol), have been determined. Flavones chrysin and luteolin, flavanone naringenin, flavanonol taxifolin, and stilbenoid<i> ε</i>-viniferin were reported for the first time in Macedonian red wine. The effect of yeast on the phenolic profile of wines was noticed, as a result of the different fermentation rates in accordance to their specifications. Flavan-3-ols were present in a higher content in the wine fermented with Lalvin ICV D80, while wine fermented with Zymaflore<sup>TM</sup> Xpure presented higher amounts of all other phenolic compounds.</p>

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Targeted Characterization of Flavonoids and Nonflavonoids in Kratošija Red Wine with HPLC-ESI-MS/MS Technique

  • 期刊论文

  • 发表日期：

    2025年10月23日

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  • Violeta Ivanova-Petropulos,
  • Magdalena Biesaga,
  • Elena Bogeva,
  • Ewa Pobozy,
  • Štefan Ailer

摘要

In this study, a rapid and sensitive HPLC-mass spectrometric method was applied for identification and semi-quantification of flavonoids and nonflavonoids in Kratošija wines. Wines were produced by inoculation of two commercial yeasts (ZymafloreTM Xpure (Laffort) and Lalvin ICV D80 (Lallemand)) in order to study the effect of the yeast on the phenolics profile of wines. The targeted analyses of phenolic compounds have been performed using HPLC with a tandem mass spectrometer in a single reaction monitoring mode (SRM) or fragmentation spectrum mode to determine each individual compound. A total of 26 phenolic compounds, including 13 nonflavonoids (10 phenolic acids and 2 stilbenes and 1 stilbenoid) and 13 flavonoids (6 flavan-3-ols, 3 flavonols, 2 flavones, 1 flavanone, and 1 flavanonol), have been determined. Flavones chrysin and luteolin, flavanone naringenin, flavanonol taxifolin, and stilbenoid ε-viniferin were reported for the first time in Macedonian red wine. The effect of yeast on the phenolic profile of wines was noticed, as a result of the different fermentation rates in accordance to their specifications. Flavan-3-ols were present in a higher content in the wine fermented with Lalvin ICV D80, while wine fermented with ZymafloreTM Xpure presented higher amounts of all other phenolic compounds.