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

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2022 Membranes pharmacology

Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine

Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free... Read full abstract on PubMed →

PMID: 35054602 DOI: membranes12010076

2022 Molecules unrelated

Comparison of the Effect of Cold Plasma with Conventional Preservation Methods on Red Wine Quality Using Chemometrics Analysis

; 5 min). In addition, the lowest growth of microorganisms was detected in the CP-treated samples. This indicates the potential of cold plasma as an alternative method to the use o... Read full abstract on PubMed →

PMID: 36296642 DOI: molecules27207048

2022 Frontiers in Nutrition pharmacology

Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking

There is ample evidence regarding the health benefits of red wine consumption due to its content of phenolic compounds, as an alternative to improve the state of health and prevent... Read full abstract on PubMed →

PMID: 35694174 DOI: fnut.2022.890066

2022 Toxins unrelated

Removal of Ochratoxin A from Red Wine Using Alginate-PVA-L. plantarum (APLP) Complexes: A Preliminary Study

directly affected the ability to adsorb OTA from wines and did not decrease the total phenols. In conclusion, an alginate-PVA matrix allows immobilizing LP, and the complexes forme... Read full abstract on PubMed →

PMID: 35448839 DOI: toxins14040230

2022 Molecules unrelated

Effect of the Application Time of Accentuated Cut Edges (ACE) on Marquette Wine Phenolic Compounds

varieties. Considering the importance of phenolic compounds on the quality of red wine, a mechanical maceration technique, accentuated cut edges (ACE), has been evaluated when appl... Read full abstract on PubMed →

PMID: 35056854 DOI: molecules27020542

2022 Toxics unrelated

Transfer of Pesticide Residues from Grapes (Vitis vinifera) into Wine—Correlation with Selected Physicochemical Properties of the Active Substances

The concentration of pesticide residues in agricultural products at harvest can change during subsequent processing steps. This change, commonly expressed as Processing Factor (PF)... Read full abstract on PubMed →

PMID: 35622661 DOI: toxics10050248

2022 Sensors unrelated

Machine Learning-Assisted Synchronous Fluorescence Sensing Approach for Rapid and Simultaneous Quantification of Thiabendazole and Fuberidazole in Red Wine

Rapid analysis of components in complex matrices has always been a major challenge in constructing sensing methods, especially concerning time and cost. The detection of pesticide... Read full abstract on PubMed →

PMID: 36560348 DOI: s22249979

2021 International Journal of Environmental Research and Public Health unrelated

Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality

in wine production. In this way, healthier red wines could be obtained while guaranteeing their microbiological stability and protecting them from oxidation. Furthermore, the use o... Read full abstract on PubMed →

PMID: 33803386 DOI: ijerph18052783

2021 Antioxidants pharmacology

Anti-Diabetic and Antioxidant Activities of Red Wine Concentrate Enriched with Polyphenol Compounds under Experimental Diabetes in Rats

We obtained red wine concentrate, which was enriched with natural polyphenolic compounds (PC concentrate). The main purpose was to study the hypoglycemic and antioxidant effects of... Read full abstract on PubMed →

PMID: 34573031 DOI: antiox10091399

2021 Antioxidants pharmacology

Red Wine Oxidation Characterization by Accelerated Ageing Tests and Cyclic Voltammetry

), and temperature (at 60 °C). Oxidative behavior depended both on the wine sample and accelerated ageing test type. A good correlation was observed between electrochemical paramet... Read full abstract on PubMed →

PMID: 34943046 DOI: antiox10121943

2020 Journal of Agricultural and Food Chemistry unrelated

High-Performance Liquid Chromatography–Hydrogen/Deuterium Exchange–High-Resolution Mass Spectrometry Partial Identification of a Series of Tetra- and Pentameric Cyclic Procyanidins and Prodelphinidins in Wine Extracts

1457.3191, 1473.3140, 1489.3090, 1505.3039, and 1521.2988) containing (epi)catechins only (procyanidins) or (epi)catechins and (epi)gallocatechins (prodelphinidins). These compound... Read full abstract on PubMed →

PMID: 31930914 DOI: acs.jafc.9b06195

2020 Molecules pharmacology

Wine’s Phenolic Compounds and Health: A Pythagorean View

In support of the J curve that describes the association between wine consumption and all-cause mortality, researchers and the lay press often advocate the health benefits of (poly... Read full abstract on PubMed →

PMID: 32911765 DOI: molecules25184105

2020 Molecules gc ms

Ethylchloroformate Derivatization for GC–MS Analysis of Resveratrol Isomers in Red Wine

-resveratrol, respectively) and excellent accuracy and precision. Ethylchloroformate derivatization was successfully applied to the analysis of resveratrol isomers in a selection o... Read full abstract on PubMed →

PMID: 33050326 DOI: molecules25204603

2019 Molecules aroma analysis

Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation

were correlated with aroma compounds productions in different treatments. Our data suggested that the three UFAs have different enological functions and they could generate differe... Read full abstract on PubMed →

PMID: 30717212 DOI: molecules24030538

2019 Sensors unrelated

An Intra-Oral Optical Sensor for the Real-Time Identification and Assessment of Wine Intake

-carboxymethyllysine Advanced Glycation End-products. A laboratory proof of concept validates the proposed solution on four white and four red wine samples. The novel optical senso... Read full abstract on PubMed →

PMID: 31671690 DOI: s19214719

2019 Molecules unrelated

Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content

-monoglucoside was prepared and supplemented with 0.1, 0.2 and 0.4 g/L of commercial tannins using (-)-epicatechin as reference control copigment. Six additional model wine solutio... Read full abstract on PubMed →

PMID: 31013687 DOI: molecules24081448

2019 Molecules aroma analysis

Effect of the Use of Purified Grape Pomace as a Fining Agent on the Volatile Composition of Monastrell Wines

(1) Background: The lack of viable alternatives for the industrial exploitation of grape pomace is one of the reasons why it is considered a serious environmental pollutant. Howeve... Read full abstract on PubMed →

PMID: 31266257 DOI: molecules24132423

2019 Molecules unrelated

Heat-Dependent Desorption of Proanthocyanidins from Grape-Derived Cell Wall Material under Variable Ethanol Concentrations in Model Wine Systems

Desorption of proanthocyanidins (PA) from grape cell wall material (CWM) was investigated in solutions of varying ethanol concentrations and increasing temperature. The results rev... Read full abstract on PubMed →

PMID: 31581447 DOI: molecules24193561

2018 Molecules unrelated

Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells

-glucoside, epicatechin, gallic acid and syringic acid. The biological activity of this de-alcoholized and encapsulated red wine on human neuroblastoma SH-SY5Y cells was studied. T... Read full abstract on PubMed →

PMID: 29642422 DOI: molecules23040842

2018 Molecules unrelated

Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions

-coumaric acid in wine experienced a significant concentration decrease during digestion process. However, wine model solution revealed that phenolic acids remained stable under ga... Read full abstract on PubMed →

PMID: 29414926 DOI: molecules23020354

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.