Mass Spectrometry-Based Methods for the Characterization of Wine Flavonoids

Mass spectrometry is one of the most sensitive techniques that can be used in wine analysis. The use of different mass spectrometric approaches allows one to obtain a clearer vision of the chemical complexity of wine. There are different mass spectrometry approaches that can be used for flavonoid characterization, such as mass spectrometry using electrospray ionization (ESI), which can be useful for both, identify and quantify flavonoids, or matrix-assisted laser desorption ionization-time of flight (MALDI-TOF) mass spectrometry that allows characterizing complex mixtures of flavonoids.