Chemical fingerprinting of phenolic compounds in Finnish berry wines using Fourier transform ion cyclotron resonance mass spectrometry

•Analysis of phenolic compounds in Finnish berry wines with ESI FT-ICR MS.•Nine berry wines and liqueurs from natural and cultivated berries.•Total phenolics content was higher in red wines as compared to white wines.•Phenolics profiles highly depend on the berries used in the winemaking process.•ESI FT-ICR MS allows direct chemical fingerprinting of berry wines. Chemical fingerprinting of phenolic compounds present in Finnish berry wines was performed using a direct-infusion Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS). The main aim of this study was to compare the phenolics profiles of wines produced from natural and/or cultivated berries and to demonstrate the feasibility of FT-ICR MS for a direct chemical analysis of the wine samples without chromatographic separation. First, phenolic compounds were recovered from the wine samples by solid-phase extraction (SPE), and the total phenolic content (TPC) was then determined by a Folin-Ciocalteau assay. The TPC of the original berry wines varied from 421 to 2108 mg/L, while the TPC of the extracts was 157–1525 mg/L. Over fifty phenolic compounds were tentatively identified from the wine samples by FT-ICR MS, whose concentrations highly varied depending on the types of berries used in the winemaking process.