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tification of 41 pigments, which can be classified into five groups: grape anthocyanins, pyranoanthocyanins, vinyl-linkedanthocyanin-flavanol pigments, ethyl-bridged anthocyanin-flavanol pigments and flavanolanthocyanincompounds. Many isomeric and oligomeric structures were found within each group. A furtherclass of compounds, not absorbing in the visible spectrum, could be also characterised by ESI-MS n and correspondedto B-type procyanidins, i.e. proanthocyanidins arising from C4-→C8/C4-→-C6 couplings betweencatechin or epicatechin units. In particular, oligomeric structures (from dimers to pentamers), often present withseveral isomers, were identified and their fragmentation patterns clarified.2. Pati S., Arace E., Lamacchia C., Gambacorta G., La Notte E. 2006. HPLC-UV-MS characterizationof anthocyanin-derived pigments in Southern Italy red wines - In: Proceeding of theXXIII International Conference on Polyphenols “Polyphenols Communications”, Winnipeg,Manitoba, Canada, F. Daayf, A. El Hadrami, L. Adam, and M. G. Ballance (Eds), 447-448.Samples of Southern Italy red wines were analysed by HPLC-UV-MS without any previous purification step. Alarge number of anthocyanins and anthocyanin-pigments were detected and their concentration ratios in the differentsamples were evaluated.3. Lovino R., Baiano A., Pati S., Faccia M., Gambacorta G. 2006. Phenolic composition of redgrapes grown in Southern Italy. Italian Journal of Food Science, 18, 177-186.The phenolic composition of red grapes native to Southern Italy (Aglianico, Carignano, Frappato, Gaglioppo,Negro Amaro, Nero d’Avola, Primitivo, Tintilia, and Uva di Troia) and an “international” grape (CabernetSaouvignon) introduced into Apulia region were investigated. Results showed that these cultivars coul be dividedinto two groups on the basis of both their anthocyanin content and the presence of ortho-hydroxylatedgroups. Further differences regarded the ratio between flavans reacting with vanillin and proanthocyanidins.Theanthocyanin profile of the skin of Negroamaro, Primitivo and Uva di Troia grapes was found to be a specificcharacteristics of the grape variety which was affected only slightly by the place of growing. The different phenoliccomposition of the cultivars determines a different aptitude to wine production. The Cabernet Suavignongrapes, due to their high concentration in polyphenolic substances, could be added to the native grape varieties inorder to produce wines with a more complex aroma.4. Pati S., Liberatore M.T., Gambacorta G., la Gatta B., La Notte E. 2008. Identification ofminor anthocyanin pigments in grape skin extracts by HPLC-DAD-MS/MS – 31° CongressoMondiale della vigna e del vino – 6 a Assemblea generale dell’O.I.V., Verona, 15-20 giugno.Grape skins extracts from Negroamaro, Cabernet Sauvignon, Montepulciano, Nero di Troia and Malvasia Neravarieties were analyzed by High Performance Liquid Chromatography coupled with Diode Array detection andTandem Mass Spectrometry (HPLC-DAD-MS/MS). High-throughput LC/MS was achieved by using shortercolumns with smaller particle sizes with respect of traditionally used ones, increasing analysis speed while maintainingresolution. A fast screening for a large number of anthocyanins and minor anthocyanin dimers was obtained.5. Gambacorta G., Fragasso M., la Gatta M., la Gatta B., Pati S., La Notte E. 2008. influence ofcluster thinning on grape and wine composition and wine quality of “syrah”and “nero ditroia” – 31° Congresso Mondiale della vigna e del vino – 6 a Assemblea generale dell’O.I.V.,Verona, 15-20 giugno.The aim of this study is to evaluate the effect of cluster thinning on composition of Syrah and Nero di Troiagrapes and wines. Standard production and cluster thinning (removal of 50% of the clusters from each plant atvéraison) were tested in two vineyards located in Apulia region (Italy). Grapes were sampled at the harvest andsubmitted to traditional wine-making. The following parameters were assessed: basic analyses by standardmethods, phenolic compounds concentration by spectrophotometry, anthocyanins composition by HPLC andsensory analysis. Results showed that the cluster thinning practice causes the enrichment of soluble solids andphenol compounds in grapes. Also the wines obtained by thinned grapes were found richer in alcohol and insome phenol compounds than the control. Between the two cv, Syrah showed more susceptibility to cluster thinningpractice than Nero di Troia grown in the same region. In all cases, results seem to suggest that it is possibleto influence wine polyphenolic content and composition by using cluster thinning practice.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it140