ABSTRACT
Agents ............................................................................................... 271
5.2.3.2 Mass Spectrometry ........................................................................... 271
5.3 Grape Flavonoids ...................................................................................................... 273
5.3.1 Structure and Distribution in Grape .............................................................. 273
5.3.1.1 Anthocyanins .................................................................................... 273
5.3.1.2 Flavanols .......................................................................................... 273
5.3.1.3 Flavonols, Flavones, and Dihydroflavonols..................................... 275
5.3.2 Impact of Varietal and Environmental Factors on Grape Flavonoids........... 275
5.4 Extraction of Grape Flavonoids into the Wine ......................................................... 277
5.5 Reactions of Flavonoids in Musts and Wines ........................................................... 278
5.5.1 Reactivity of Flavonoid Compounds.............................................................. 286
5.5.2 Enzymatic Reactions....................................................................................... 286
5.5.2.1 Hydrolytic Enzymes.......................................................................... 287
5.5.2.2 Enzymatic Oxidation and Subsequent Reactions ............................. 287
5.5.3 Chemical Reactions ........................................................................................289
