Papers mentioning red wine or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The use of oenological additives is an emerging trend in winemaking aimed at improving technological properties. Recent studies suggest that these additives may also influence arom... Read full abstract on PubMed →
The present study examined the effect of different cap management techniques, maceration length, and ethanol levels through chaptalization on the chemical and sensory composition o... Read full abstract on PubMed →
BACKGROUND: In Sicilian calcareous soils, red wines often display unripeness and bitterness features. To enhance wine quality, we employed the 'sur lies élevage' technique, involvi... Read full abstract on PubMed →
There is an increasing market share of dealcoholized wines due to rise in patronage by wine consumers. However, the aroma of such wines deteriorates the more the alcohol content is... Read full abstract on PubMed →
Aroma is an important aspect of wine quality and consumer appreciation. The volatile organic compounds (VOCs) and olfactory profiles of Merlot dry red wines from the Eastern Foothi... Read full abstract on PubMed →
Correlating aroma expression with volatile compounds has long been an ambition in researches of flavor chemistry. To propose a reliable methodology to depict wine aroma, 76 oak bar... Read full abstract on PubMed →
We employed an untargeted volatile profiling approach in combination with spit off-odorant measurement procedure to investigate the fate of aroma compounds in mouth by determining... Read full abstract on PubMed →
Grape volatile compounds directly determine the aroma quality of wines. Although the aroma profile of grapes evolved greatly at different maturity stages, there were less considera... Read full abstract on PubMed →
This paper studied the effect on the molecular weight and polysaccharide composition of musts and wines of the application of high-power ultrasound (US) at 20 and 28 kHz on crushed... Read full abstract on PubMed →
Abstract The purpose of this study is to analyze and characterize a Georgian red wine from Saperavi grape, obtained in Qvevri (Georgian traditional winemaking method), by using inn... Read full abstract on PubMed →
Rotundone is an aromatic compound found in the skin of some grapes (e.g., Shiraz, Noiret) that contributes peppery notes to wines made with these varieties. There may be a specific... Read full abstract on PubMed →
The quality of red wine is dependent on the presence not only of volatile compounds that influence wine aroma but also on phenolic compounds due to their impact on mouthfeel, colou... Read full abstract on PubMed →
"Brett character" is a negative sensory attribute acquired by red wines when contaminating Dekkera/Brettanomyces yeasts produce 4-ethylphenol and 4-ethylguaiacol, known as volatile... Read full abstract on PubMed →
The present study concerns the search for new aroma compounds associated with the flavor of aged and prematurely aged red wines. Sensory descriptive analysis associated with gas ch... Read full abstract on PubMed →
BACKGROUND: It is widely accepted that red wines constitute one of the most important sources of dietary polyphenolic antioxidants. However, it is still not known how some variable... Read full abstract on PubMed →
Gut microbiome, the group of commensals residing within the intestinal tract, is closely associated with dietary patterns by interacting with food components. The gut microbiome is... Read full abstract on PubMed →
Mulberry pomace is rich in phytochemicals, but there are few studies on its utilization as a by-product. Natural foods containing phytochemicals can alleviate the toxic effects of... Read full abstract on PubMed →
Exogenous melatonin (MT) is widely used in fruit preservation, and can increase the storage time and delay the quality deterioration. Firstly, it was found that 150 μM MT was the o... Read full abstract on PubMed →
Jaboticaba (<i>Myrciaria jaboticaba</i>) is a Brazilian berry rich in phenolic compounds, much appreciated for its sweet and slightly acid taste, and highly perishable. Thus, we ai... Read full abstract on PubMed →
Organic fouling in the nanofiltration (NF) process, which is a non-thermal technology to recover active components, is a critical problem limiting its applications. This study seek... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.