IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 A browser application for comprehensive 3-dimensional LC × LC × IM – MS data analysis to study grape and wine polyphenols

A browser application for comprehensive 3-dimensional LC × LC × IM – MS data analysis to study grape and wine polyphenols

Abstract

The analysis of structurally diverse proanthocyanidins in grapes and wine is challenging. Comprehensive two-dimensional liquid chromatography (LC×LC) and ion mobility spectrometry-mass spectrometry (IMS-MS) are increasingly used to address the challenges associated with the analysis of highly complex samples such as wine and grapes. Hyphenation of these techniques in form of a comprehensive three-dimensional LC×LC×IMS separation system coupled to high resolution – mass spectrometry significantly increases separation power. The gain of separation power results in very opulent and complex four-dimensional data structure. One of the main challenges of such a system is the lack of commercial software to accommodate the resulting four-dimensional data. We therefore developed a Python protocol using Jupyter notebooks for the extraction, visualization and interpretation of such data. Jupyter notebooks allow all methods of signal and data processing and even interactive visualizations. The user, however, needs programming skills to employ the notebooks. To make the data analysis approach available to analytical chemists without programming skills, we developed an interactive analytical browser application based on the Python package Plotly’s Dash.

The visualization of an extracted ion chromatogram (EIC) of the LC×LC×IMS-MS data is achieved by a 3-dimensional scatter plot representing the first and second dimension retention times and the IMS drift time on the x-, y- and z-axis of the scatter plot, respectively. Peaks appear as clouds of data points in this three-dimensional space. A mouse click on a data point shows the high-resolution mass spectrum in a separate bar plot. An example of the usage of the browser app includes separations of the procyanidin trimers (865 m/z) found in grape seed extract

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Vestner Jochen¹, Venter Pieter², Fischer Ulrich1 and De Villiers André²

¹Institute for Viticulture and Oenology, DLR Rheinpfalz
²Department of Chemistry and Polymer Science, Stellenbosch University

Contact the author

Keywords

comprehensive multidimensional chromatography, liquid chromatography, ion mobility spectrometry, data analysis, polyphenols

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Lactiplantibacillus plantarum – A versatile tool for biological deacidification

Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, converting L-malic acid into L-lactic acid and carbon dioxide, and it contributes to microbial stability. Wine pH is highly selective, and at pH below 3.5 generally only strains of O. oeni can survive and express malolactic activity, while under more favorable growth conditions above pH 3.5, species of Lactobacillus and Pediococcus may conduct the MLF. Among the LAB species Lactiplantibacillus plantarum strains have shown most interesting results under hot climate conditions, not only for their capacity to induce MLF, but also for their homo-fermentative properties towards hexose sugars, which makes them suitable for induction of MLF in high pH and high alcohol wines, when inoculated at the beginning of alcoholic fermentation.

Zoning for drinking, tasting the territory place (“Great Zonation”): first considerations and methodology

Following the idea of « Grande Filiera » (GF) (Great chain), of « Grande Zonazione » (GZ) (Great Zonation), of “interpretation, estimation and valorisation of vineyards and wines landscape, of “qualities”(we have classified more than ninety), of quality economy.

Biodiversidad de levaduras no-Saccharomyces aisladas de viñedos uruguayos: Lachancea thermotolerans y su potencial en la industria de bebidas fermentadas

Non-saccharomyces yeasts play a crucial role in fermentation, producing a variety of secondary metabolites and enzymes that contribute to aromatic and sensory complexity compared to saccharomyces yeasts. It is crucial to understand and control the dynamics of non-saccharomyces yeasts to produce distinctive and high-quality fermented beverages.

Screening of soil yeasts with fermentative capacity from the antarctic continent for their application in the wine industry

AIM: In the last years, many wineries are increasing experimentation to produce more distinguishable beverages. In this sense, the reduction of the fermentation temperature could be a useful tool because it preserves volatile compounds and prevents wines from browning, particularly in the case of white wines.

Characterization of simple polyphenols in seeds of autochthonous grapevine varieties grown in Croatia (Vitis vinifera L.)

Croatia has rich grapevine genetic resources with more than 125 autochthonous varieties preserved. Coastal region of Croatia, Dalmatia, is well known for wine production based on autochthonous grapevine varieties. Nevertheless, only couple of these are widely cultivated and have greater economic importance. Grape seeds are sources of polyphenols which play an important role in organoleptic and nutritional value of grape and wine. Hence, the aim of this study was to evaluate the simple polyphenols from grape seeds in 20 rare autochthonous grapevine varieties.