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. Author manuscript; available in PMC: 2013 Apr 11.
Published in final edited form as: J Agric Food Chem. 2012 Mar 28;60(14):3700–3707. doi: 10.1021/jf204885s

Figure 3.

Figure 3

Positive-mode MALDI-FTICR spectra of the 20% ACN oligosaccharide fraction of Chardonnay wine. Major peaks at m/z 851, 1013, 1175, 1337, and 1499 represent sodium-coordinated ([M-Na]+) Hexose oligosaccharides with DP ranging from 5 to 9.