Food chemistryWineChromatographyHigh Pressure LiquidTandem Mass SpectrometryQuercus
A systematic pipeline coupling UHPLC-MS/MS with diagnostic ions screening to reveal the impact of oak barrel toasting on hydrolysable tannin profiles in wine.
Yongce Huang, Mengyao Qi, Mengqi Ling, Dongsheng Cui, Yiming Zhang, Chen Huang, Ying Shi, Keji Yu, Jiming Li, Shili Ruan, Changqing Duan, Yibin Lan
Published: 202610.1016/j.foodchem.2025.147202
Abstract
Hydrolysable tannins (HTs) are critical to wine sensory properties, with distinct structures exhibiting different contributions. Many HT types remain undetected in wine; therefore, a systematic strategy was developed in this study. By integrating UHP…
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