Peer-Reviewed Research Database

Red Wine — 932 papers

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.

Top Contributing Institutions

Where the red wine research comes from

paper count of indexed corpus · via OpenAlex

Beijing Technology and Business University

China Agricultural University

Ministry of Agriculture and Rural Affairs

Chinese Academy of Agricultural Sciences

Université de Bordeaux

Universidad de Zaragoza

Unité de Recherche Œnologie

Northwest A&F University

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2021 Food research international (Ottawa, Ont.) aroma analysis

Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d'Abruzzo organic wines.

In this study cell surface hydrophobicity and the ability to adhere on abiotic surfaces (polystyrene plates, stainless steel and oak chips) of 10 Candida zemplinina strains were as... Read full abstract on PubMed →

PMID: 34865787 DOI: 10.1016/j.foodres.2021.110772

2019 RSC advances other

Methyl divanillate: redox properties and binding affinity with albumin of an antioxidant and potential NADPH oxidase inhibitor.

Vanillic acid is a widely used food additive (flavouring agent, JECFA number: 959) with many reported beneficial biological effects. The same is true for its ester derivative (meth... Read full abstract on PubMed →

PMID: 35514705 DOI: 10.1039/c9ra02465d Full text on PMC

2016 Food research international (Ottawa, Ont.) other

Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects.

This study discusses chemical data corresponding to the analysis of twenty-one wood-extractable aromatic compounds in twenty-four different barrels varying in the toasting level at... Read full abstract on PubMed →

PMID: 28460909 DOI: 10.1016/j.foodres.2016.08.002

2014 Jundishapur journal of natural pharmaceutical products gc ms

Diurnal Variation of Essential of the Oil Components of Pycnocycla spinosa Decne. ex Boiss.

BACKGROUND: Pycnocycla spinosa Decne. ex Boiss is an aromatic plant which showed relaxant effects on isolated ileum contractions and antidiarrheal activity. Thirty four components... Read full abstract on PubMed →

PMID: 24644437 DOI: 10.17795/jjnpp-12229 Full text on PMC

2013 Natural product research gc ms

Chemical composition and antimicrobial activity of the essential oil of Linum pubescens growing wild in Jordan.

The volatile constituents of the aerial flowering parts of Linum pubescens were collected by hydro-distillation and analysed by GC and GC/MS. Analysis allowed the identification of... Read full abstract on PubMed →

PMID: 22913459 DOI: 10.1080/14786419.2012.715291

2007 Journal of agricultural and food chemistry aroma analysis

The role of lysine amino nitrogen in the biosynthesis of mousy off-flavor compounds by Dekkera anomala.

Mousy off-flavor is an insidious and economically disastrous microbiologically derived spoilage characteristic of wine and other fermented beverages. Tainted wines are rendered unp... Read full abstract on PubMed →

PMID: 18038976 DOI: 10.1021/jf071243e

1977 Zeitschrift fur Lebensmittel-Untersuchung und -Forschung other

The influence of heat on the aroma of cloudberries (rubus Chamaemorus l.).

The qualitative and quantitative differences between the volatiles of fresh and heated cloudberries have been evaluated and the significance of the differences calculated. 14 new c... Read full abstract on PubMed →

PMID: 835340 DOI: 10.1007/BF01123552

2020 Journal of ethnopharmacology gc ms

Chemical composition and evaluation of antioxidant activities, antimicrobial, and anti-melanogenesis effect of the essential oils extracted from Dalbergia pinnata (Lour.) Prain.

ETHNOPHARMACOLOGICAL RELEVANCE: Dalbergia pinnata (Lour.) Prain (D. pinnata) is a plant widely distributed in tropical and subtropical regions of Asia, Africa, and the Americas. In... Read full abstract on PubMed →

PMID: 32135240 DOI: 10.1016/j.jep.2020.112731

2019 Food research international (Ottawa, Ont.) gc ms

Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions.

In this study a Retronasal Aroma Simulator was employed to compare the release of volatiles from two different white wine matrices (TW: table, SW: sweet) with and without the addit... Read full abstract on PubMed →

PMID: 30716979 DOI: 10.1016/j.foodres.2018.08.072

2017 Molecules (Basel, Switzerland) other

Exploring the Effects of Geographical Origin on the Chemical Composition and Quality Grading of Vitis vinifera L. cv. Chardonnay Grapes.

The relationship between berry chemical composition, region of origin and quality grade was investigated for Chardonnay grapes sourced from vineyards located in seven South Austral... Read full abstract on PubMed →

PMID: 28146133 DOI: 10.3390/molecules22020218 Full text on PMC

2016 Food chemistry aroma analysis

Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes.

Developmental changes in the carotenoids and volatile compounds of Pinot noir grape berries were investigated in this study from pea size to harvest during 2012. HPLC analysis show... Read full abstract on PubMed →

PMID: 26304393 DOI: 10.1016/j.foodchem.2015.07.050

2011 Food chemistry aeda

Bound aroma compounds of Gual and Listán blanco grape varieties and their influence in the elaborated wines.

Listán blanco and Gual are two white grape varieties grown in Spain (Canary Islands) and Gual is also grown in Portugal (Madeira Island). Wine quality could be improved by exploiti... Read full abstract on PubMed →

PMID: 25214108 DOI: 10.1016/j.foodchem.2011.01.117

2010 Analytica chimica acta aroma analysis

Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin.

Grape skins are the part of the fruit with the highest amount of volatile and polyphenolic compounds. Volatile compounds give the fruit and other grape derivatives their flavour. P... Read full abstract on PubMed →

PMID: 20103160 DOI: 10.1016/j.aca.2009.10.005

2026 aroma analysis

Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism.

<h4>Introduction</h4>Tea (Camellia sinensis) is globally consumed for its pleasant flavor, with sweetness being a key factor in evaluating tea quality. While taste compounds contri... Read full abstract on PubMed →

PMID: 40403842 DOI: 10.1016/j.jare.2025.05.044 Full text on PMC

2026 Journal of the science of food and agriculture aeda

Improving the taste and aromatic characteristics of citrus wine by co-fermentation involving Saccharomyces cerevisiae and lactic acid bacteria.

BACKGROUND: Citrus wine, a value-added product of citrus deep processing, often exhibits unwanted bitterness caused by naringin and limonin, along with an aroma, which limits consu... Read full abstract on PubMed →

PMID: 41137521 DOI: 10.1002/jsfa.70262

2025 aroma analysis

Aging of Red Wine (<i>cv</i>. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory Analysis

This study investigated on the impact of different aging containers on the volatile composition and quality of Negroamaro wine, a key variety from Apulia, Italy. Seven vessel types... Read full abstract on PubMed →

PMID: doi:10.20944/preprints202501.0897.v1 DOI: 10.20944/preprints202501.0897.v1

2025 unrelated

Metabolite biomarkers in lung cancer: unlocking the potential of body fluid analysis for early detection and prognosis-a narrative review.

<h4>Background and objective</h4>Lung cancer is a leading cause of cancer-related mortality, due to delayed diagnosis and the complexity of selecting the optimal treatment method,... Read full abstract on PubMed →

PMID: 41133000 DOI: 10.21037/tlcr-2025-325 Full text on PMC

2025 pharmacology

Exploratory Analysis of Phenolic Profiles and Antioxidant Capacity in Selected Romanian Monofloral Honeys: Influence of Botanical Origin and Acquisition Source.

This exploratory study assessed the influence of botanical origin and acquisition source on the phenolic profile and antioxidant properties of selected Romanian monofloral honeys.... Read full abstract on PubMed →

PMID: 41154557 DOI: 10.3390/antiox14101248 Full text on PMC

2025 Food research international (Ottawa, Ont.) gc ms

Co-fermentation of non-Saccharomyces yeasts and Lactiplantibacillus plantarum for modifying physicochemical properties to alleviate stickiness and caking issues of jujube powder.

In this study, the intrinsic properties of jujube were modified through co-fermentation with three non-Saccharomyces yeasts and Lactiplantibacillus plantarum to solve the stickines... Read full abstract on PubMed →

PMID: 40922174 DOI: 10.1016/j.foodres.2025.117070

2024 The Plant journal : for cell and molecular biology other

Mutations in the genes responsible for the synthesis of furan fatty acids resolve the light-induced off-odor in soybean oil.

Soybean oil is the second most produced edible vegetable oil and is used for many edible and industrial materials. Unfortunately, it has the disadvantage of 'reversion flavor' unde... Read full abstract on PubMed →

PMID: 38016933 DOI: 10.1111/tpj.16560

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

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.