Recent Applications of Mass Spectrometry in the Study of Grape and Wine Polyphenols

Figure 4

Above: compounds formed in wines during aging: (a) structure with direct linkage between anthocyanin and flavan-3-ol proposed by Somers [18] and (b) anthocyanin-flavan-3-ol structure by ethyl bridge proposed by Timberlake and Bridle [19]. Below: structures of C-4 substituted anthocyanins identified in aged red wines formed by reaction with pyruvic acid, vinylphenol, vinylcatechol, vinylguaiacol, and vinyl(epi)catechin [20–23].