The phenolic compounds of a red Italian wine were separated by column chromatography into three fractions: (a) monomers, (b) red polymers and (c) yellow and brown polymers (tannins). Polymers were subjected to pyrolysis/gas chromatography/mass spectrometry (PY/GC/MS) using a heated‐filament pyrolyzer coupled to a capillary gas chromatograph and an ion‐trap‐detector mass spectrometer. Samples were pyrolysed as such or mixed with an aqueous solution of tetramethylammonium hydroxide in order to perform a simultaneous pyrolysis‐methylation (SPM). Pyrograms showing diagnostic markers for flavonoids and phenolic acids are reported. Advantages and limitations of both PY/GC/MS and SPM/GC/MS are discussed.
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Galletti et al. (1993) studied this question.
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