## 3 Results and Discussion
### Individual Phenolic Compounds in White and Red Grape Must and Wine by UHPLC-ESI/HRMS
The amounts of 3,4-dihydroxybenzoic were higher in red musts and wines (n.d. -0.72 mg/L for musts and 3.94-24.25 mg/L for wines) compared with white musts and wines (0.07-0.26 mg/L for musts and 0.05-0.93 mg/L for wines). Significantly higher amounts of syring acid were quantified in red musts and wines (0.04-273.2 mg/L for musts and 188.7-590.7 mg/L for wines) and white wines (7.03-42.51 mg/L) compared with the literature data (n.d.-2.05 mg/L for white wines and 1.01-43.57 mg/L for red wines) (Tables S3 and S4). Additionally, the amounts of ferulic and p-coumaric acids increase from musts to wines for both white and red varieties, with higher amounts of ferulic and p-coumaric acids corresponding to BM and CS red wines, values that are higher [44; 46] or \begin{table}
\begin{tabular}{c l c c c c c c} \hline \hline \multirow{2}{*}{**No**} & \multirow{2}{*}{**Compound**} & \multirow{2}{*}{\begin{tabular}{c} **Retention** \\ **Time** \\ **(min)** \\ \end{tabular} } & \multirow{2}{*}{**Formula**} & \multirow{2}{*}{\begin{tabular}{c} **Exact** \\ **Mass** \\ \end{tabular} } & \multirow{2}{*}{\
\begin{tabular}{c} **Accurate Mass** \\ **(M-H)\({}^{-}\)** \\ \end{tabular} } & \multirow{2}{*}{
\begin{tabular}{c} **Experimental** \\ **Adduct Ion** \\ **(m/z)** \\ \end{tabular} } & \multirow{2}{*}{**Mass Fragments**} \\ \hline \multicolumn{6}{c}{Phenolic acids} \\ \hline
1 & Gallic acid & 1.94 & C\({}_{7}\)H\({}_{6}\)O\({}_{5}\) & 170.0215 & 169.0142 & 169.0133 & 125.0231 \\
2 & 3,4-Dhydroxybenzoic acid & 4.25 & C\({}_{7}\)H\({}_{6}\)O\({}_{4}\) & 154.0266 & 153.0193 & 153.0184 & 109.0281 \\
3 & 4-Hydroxybenzoic acid & 6.96 & C\({}_{7}\)H\({}_{6}\)O\({}_{3}\) & 138.0316 & 137.0243 & 137.0233 & 118.9650, 96.9588, 71.0124 \\
4 & t-Ferulic acid & 8.89 & C\({}_{10}\)H\({}_{10}\)O\({}_{4}\) & 194.0579 & 193.0506 & 193.0499 & 178.0262, 134.0361 \\
5 & Chlorogenic acid & 7.90 & C\({}_{16}\)H\({}_{18}\)O\({}_{9}\) & 354.0950 & 353.0877 & 353.0880 & 191.0553 \\
6 & Caffe acid & 7.98 & C\({}_{9}\)H\({}_{8}\)O\({}_{4}\) & 180.0422 & 179.0349 & 179.0343 & 153.044 \\
7 & Spring acid & 8.39 & C\({}_{9}\)H\({}_{10}\)O\({}_{5}\) & 198.0528 & 197.0455 & 197.0450 & 182.0212, 166.9976, 153.0547, \\
8 & Cimmatic acid & 8.37 & C\({}_{9}\)H\({}_{10}\)O\({}_{5}\) & 148.0524 & 147.0451 & 147.0439 & 119.0489, 103.0387 \\
9 & Ellagic acid & 9.71 & C\({}_{9}\)H\({}_{6}\)O\({}_{8}\) & 302.0062 & 300.9989 & 300.9993 & 300.9999 \\
10 & p-Coumaric acid & 8.69 & C\({}_{9}\)H\({}_{8}\)O\({}_{3}\) & 164.0473 & 163.0400 & 163.0389 & 119.0489 \\ \hline \multicolumn{6}{c}{Flavonoids} \\ \hline
11 & Catechin & 7.53 & C\({}_{15}\)H\({}_{4}\)O\({}_{6}\) & 290.0790 & 289.0717 & & 109.0282, 123.0349, 125.0232, \\
12 & Epi-catechin & 8.12 & C\({}_{15}\)H\({}_{4}\)O\({}_{6}\) & 290.0790 & 289.0717 & & 137.0232, 151.0390, 203.0708 \\
13 & Quercetin & 10.68 & C\({}_{15}\)H\({}_{10}\)O\({}_{7}\) & 302.2357 & 301.0354 & 301.0351 & 151.0226, 178.9977, 121.0282, \\
14 & Isorhamentetin & 11.79 & C\({}_{16}\)H\({}_{12}\)O\({}_{7}\) & 316.0582 & 315.0509 & 315.0510 & 300.0277 \\
15 & Kaempfer & 11.60 & C\({}_{15}\)H\({}_{10}\)O\({}_{6}\) & 286.0477 & 285.0404 & 285.0403 & 151.0389, 117.0180 \\
16 & Apigenin & 11.83 & C\({}_{15}\)H\({}_{10}\)O\({}_{5}\) & 270.0528 & 269.0455 & 269.0455 & 117.0333, 151.0027, 107.0126 \\
17 & Pinochembrin & 12.54 & C\({}_{15}\)H\({}_{12}\)O\({}_{4}\) & 256.0735 & 255.0662 & 255.0660 & 213.0511, 151.0026, 107.0125 \\
18 & Chrysin & 13.43 & C\({}_{15}\)H\({}_{10}\)O\({}_{4}\) & 254.0579 & 253.0506 & 253.0506 & 143.0491, 145.0284, 107.0125, \\
19 & Galangin & 13.58 & C\({}_{15}\)H\({}_{10}\)O\({}_{8}\) & 270.0528 & 269.0455 & 269.0454 & 169.0650, 143.0491 \\
20 & Pinochembrin & 14.77 & C\({}_{16}\)H\({}_{14}\)O\({}_{4}\) & 270.0892 & 269.0819 & 269.0822 & 179.0554 \\ \hline \multicolumn{6}{c}{Stilbens} \\ \hline
21 & t-Resveratrol & 9.97 & C\({}_{14}\)H\({}_{12}\)O\({}_{3}\) & 228.0786 & 227.0713 & 227.0708 & 185.0813, 143.0337 \\ \hline \hline \end{tabular}
\end{table}