Mass spectrometry (MS) is a crucial method in ensuring the production, quality, and safety of grape, wine, and grape-derivative products. This book concisely presents the applications of mass spectrometry in the analysis of wine, from traditional to more recent developments. These include electrospray ionization, chemical ionization, time-of-flight, fourier transform, and ion trap MS. The text also discusses different enological aspects that require MS analysis, from analyzing grape varietals, contaminants, and proteins to measuring pesticide levels. It offers a one-stop handbook for analytical laboratories, researchers, and professionals in enology and chemistry.