Hayasaka, Y.Asenstorfer, R.2006-07-212006-07-212002Journal of Agricultural and Food Chemistry, 2002; 50(4):756-7610021-85611520-5118http://hdl.handle.net/2440/13033© 2002 American Chemical SocietyRed wine extracts were screened for potential wine pigments derived from anthocyanins, using a combination of nanoelectrospray tandem mass spectrometry techniques. Fourteen aglycons were considered to be of anthocyanidin origin on the basis of their MS/MS spectra. The proposed structures of the aglycons were anthocyanidin C-4 substituted with vinyl linkage between C-4 and the hydroxy group at C-5. The anthocyanidin derivatives identified in the wine extracts were vinyl, vinylmethyl, vinylformic acid, 4-vinylphenol, 4-vinylguaiacol, and vinylcatechin adducts of malvidin as well as vinylformic acid and 4-vinylphenol adducts of peonidin and petunidin. The presence of vinyl alcohol, 4-vinylcatechol, and 4-vinylsyringol adducts of malvidin was also proposed.enWine pigmentsanthocyaninselectrospraynanoelectrospraytandem mass spectrometryJournal article002002080210.1021/jf010943v0001737837000182-s2.0-003707004960154