Research Article

Chemical Characterization of Fruit Wine Made from Oblačinska Sour Cherry

Table 4

Characterization of anthocyanins in wine samples using UHPLC + MS/MS Orbitrap. Target compounds, mean expected retention times ( ), calculated mass, found mass, mean mass accuracy (ppm), and MS/MS fragments (+ stands for detected and ND for not detected compound).

Peak numberaCompound , minCalculated M+Found M+ppmMS/MS fragmentsSCWW1W2W3W4W5

1Delphinidin-3-rutinoside4.77611.1598611.15980.0303, 449+NDNDNDNDND
2Delphinidin-3-glucoside5.10465.1023465.10210.4303ND+++++
3Cyanidin-3-sophoroside5.12611.1598611.15970.2287, 449+NDNDNDNDND
4Cyanidin-3-glucosylrutinoside5.15757.2191757.21702.8287, 449, 611++NDNDND+
5Cyanidin-3-pentosylrutinoside5.25727.2072727.20690.4287, 449, 581+NDNDNDNDND
6Cyanidin-3-glucoside5.30449.1074449.10720.4287++++++
7Pelargonidin-3-glucosylrutinoside5.31741.2228741.22250.4271, 433, 579+NDNDNDNDND
8Cyanidin-3-rutinoside5.34595.1653595.16441.5287, 449+NDNDNDNDND
9Petunidin-3-glucoside5.38479.1180479.1186−1.3317ND+++++
10Peonidin-3-glucoside5.58463.1231463.12280.6301ND+++++
11Peonidin-3-rutinoside5.60609.1810609.18080.3301, 463+NDNDNDNDND
12Malvidin-3-glucoside5.65493.1336493.13340.4331ND+++++
13Delphinidin-3-acetylglucoside5.71507.1123507.1125−0.4303ND+++++
14Cyanidin-3-acetylglucoside5.93491.1174491.11740.0287ND+++++
15Petunidin-3-acetylglucoside5.99521.1280521.1281−0.2317ND+++++
16Cyanidin-3-pentoside6.20419.0968419.09660.5287ND+++++
17Peonidin-3-acetylglucoside6.21505.1331505.1334−0.6301ND+++++
18Malvidin-3-acetylglucoside6.24535.1436535.1437−0.2331ND+++++
19Pelargonidin-3-glucoside6.31433.1125433.11250.0271+NDNDNDNDND
20Malvidin-3-caffeoylglucoside6.39655.1649655.16430.9331NDNDNDND++
21Petunidin-3-cis-p-coumaroylglucoside6.43625.1543625.1547−0.6317ND+++++
22Malvidin-3-cis-p-coumaroylglucoside6.68639.1700639.16960.6331ND+++++
23Petunidin-3-trans-p-coumaroylglucoside6.68625.1543625.1547−0.6317ND+++++
24Malvidin-3-trans-p-coumaroylglucoside6.93639.1700639.16960.6331ND+++++

Peak numbers correspond to Figure 2.