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

2019 Journal of agricultural and food chemistry aeda

Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller's Additive Model, Odor Activity Value, and Vector Model.

The volatile compounds found in mangoes (Mangifera indica L.) obtained from three cultivars (TN, Tainong no. 1; KT, Keitt; and ZL, Zill; grown in China) were comprehensively analyz... Read full abstract on PubMed →

PMID: 31352781 DOI: 10.1021/acs.jafc.9b03156

2018 ACS nano unrelated

Targeting Tumor Microenvironment by Bioreduction-Activated Nanoparticles for Light-Triggered Virotherapy.

Solid tumors characteristically display higher levels of lactate production due to anaerobic metabolism of glucose. Meanwhile, the U.S. Food and Drug Administration (FDA) has appro... Read full abstract on PubMed →

PMID: 30277747 DOI: 10.1021/acsnano.8b02813

2016 Food chemistry aroma analysis

Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods.

Ellagitannins and aromatic compounds evolution in Cabernet Sauvignon wines macerated in oak barrels for a year was studied. Identical barrels with different toastings (medium toast... Read full abstract on PubMed →

PMID: 27211676 DOI: 10.1016/j.foodchem.2016.04.139

2016 Food chemistry aroma analysis

Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions.

In the wine industry, fining agents are commonly used with many choices now commercially available. Here the influence of pre-fermentation fining on wine aroma chemistry has been e... Read full abstract on PubMed →

PMID: 27132857 DOI: 10.1016/j.foodchem.2016.03.111

2015 Food chemistry other

Pre-fermentation addition of grape tannin increases the varietal thiols content in wine.

The recent finding that grape tannin may contain significant amount of S-glutathionylated (GSH-3MH) and S-cysteinylated (Cys-3MH) precursors of the varietal thiols 3-mercapto-1-hex... Read full abstract on PubMed →

PMID: 25053028 DOI: 10.1016/j.foodchem.2014.05.149

2014 Food chemistry gc ms

Influence of volatile thiols in the development of blackcurrant aroma in red wine.

A strong blackcurrant aroma was recently perceived in some red wines originating from the same appellation. Varietal thiols such as 4-mercapto-4-methyl-2-pentanone (4MMP), 3-(merca... Read full abstract on PubMed →

PMID: 24001837 DOI: 10.1016/j.foodchem.2013.07.024

2009 Journal of agricultural and food chemistry aroma analysis

Volatile compounds of red wines macerated with Spanish, American, and French oak chips.

The volatile composition of a red wine aged for 2 months with three different Spanish oak chips (Quercus pyrenaica and Quercus petraea) from different regions of Castilla y León wa... Read full abstract on PubMed →

PMID: 19601669 DOI: 10.1021/jf900739k

2008 Journal of agricultural and food chemistry aroma analysis

Importance of chip selection and elaboration process on the aromatic composition of finished wines.

The evolution of volatile compounds extracted from wood while being macerated for 1 month with four different commercial chips (different geographical origins and toasting degrees)... Read full abstract on PubMed →

PMID: 18553914 DOI: 10.1021/jf800373d

2005 Journal of chromatography. A gc ms

Identification and quantification of (polymeric) hindered-amine light stabilizers in polymers using pyrolysis-gas chromatography-mass spectrometry and liquid chromatography-ultraviolet absorbance detection-evaporative light scattering detection.

Direct analysis of polymers containing polymeric hindered amine light stabilizers (HALS) by using pyrolysis coupled to GC-MS is applied successfully for fast and straightforward id... Read full abstract on PubMed →

PMID: 15679160 DOI: 10.1016/j.chroma.2004.11.013

2002 Journal of agricultural and food chemistry threshold study

Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.

The aroma of a Grenache rosé wine from Calatayud (Zaragoza, Spain) has been elucidated following a strategy consisting of an aroma extract dilution analysis (AEDA), followed by the... Read full abstract on PubMed →

PMID: 12083881 DOI: 10.1021/jf0115645

1997 Bioscience, biotechnology, and biochemistry other

Modulation of GABA receptors expressed in Xenopus oocytes by 13-L-hydroxylinoleic acid and food additives.

To study the effects of 13-L-hydroxylinoleic acid (LOH) and food additives on gamma-aminobutyric acid (GABA) receptors, ionotropic GABA receptors were expressed in Xenopus oocytes... Read full abstract on PubMed →

PMID: 9438986 DOI: 10.1271/bbb.61.2051

1986 Carcinogenesis unrelated

Effects of phenol and 2,6-dimethoxyphenol (syringol) on in vivo formation of N-nitrosomorpholine in rats.

We determined the effects of phenol and 2,6-dimethoxyphenol (syringol) on N-nitrosomorpholine (NMOR) formation in rats given morpholine and nitrite by gavage. At 30 min post-gavage... Read full abstract on PubMed →

PMID: 3708751 DOI: 10.1093/carcin/7.6.867

2026 other

Merging Lignin and Glycerol Carbonate Valorization Toward the Green Synthesis of β-Adrenergic Blocker Esmolol.

Producing nitrogen-containing chemicals through the direct combination of by-products readily available from agricultural waste, including renewable aromatic building blocks from l... Read full abstract on PubMed →

PMID: 41391181 DOI: 10.1002/cssc.202501540 Full text on PMC

2024 The Science of the total environment other

Effects of 2,4,6-Trichloroanisole on the morphological development and motility of zebrafish.

2,4,6-Trichloroanisole (2,4,6-TCA), a compound with a characteristic earthy odor, is a common source of odorous pollutants in drinking water and wine. However, research on its biol... Read full abstract on PubMed →

PMID: 39117193 DOI: 10.1016/j.scitotenv.2024.175316

2024 sensory panel

Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry.

Electronic nose devices stand out as pioneering innovations in contemporary technological research, addressing the arduous challenge of replicating the complex sense of smell found... Read full abstract on PubMed →

PMID: 38610504 DOI: 10.3390/s24072293 Full text on PMC

2023 Frontiers in toxicology unrelated

Assessment of glyphosate and its metabolites' residue concentrations in cultured African Catfish offered for sale in selected markets in Ibadan, Oyo State, Nigeria.

Introduction: Glyphosate is a non-targeted organophosphate insecticide whose solubility and mobility in hydrophilic solvents enable its rapid leaching into the soil and subsequent... Read full abstract on PubMed →

PMID: 38026841 DOI: 10.3389/ftox.2023.1250137 Full text on PMC

2023 Environmental science and pollution research international other

Degradation of odorous 2,4,6-trichloroanisole in chlorinated water by UV-LED/chlorination: kinetics and influence factors.

2,4,6-Trichloroanisole (2,4,6-TCA) has aroused a special concern for their odor problem and potential threats. In this study, the degradation of 2,4,6-TCA by UV/chlorination with d... Read full abstract on PubMed →

PMID: 36690857 DOI: 10.1007/s11356-023-25337-6

2023 Heliyon pharmacology

Antioxidant capacity and cytotoxic effect of an optimized extract of isabella grape (Vitis labrusca) on breast cancer cells.

The phenolic profile of Isabella grape (Vitis labrusca) offers beneficial properties to human health and makes it a functional food product. In order to better understand the pheno... Read full abstract on PubMed →

PMID: 37260897 DOI: 10.1016/j.heliyon.2023.e16540 Full text on PMC

2022 unrelated

NMR Metabolite Profiling in the Quality and Authentication Assessment of Greek Honey-Exploitation of STOCSY for Markers Identification.

Honey is a natural, healthy commodity and is probably among the most complex foods produced by nature. It is the oldest recorded and certainly the only natural sweetener that can b... Read full abstract on PubMed →

PMID: 36140981 DOI: 10.3390/foods11182853 Full text on PMC

2022 aroma analysis

Whether the Research on Ethanol-Water Microstructure in Traditional Baijiu Should Be Strengthened?

Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identif... Read full abstract on PubMed →

PMID: 36500382 DOI: 10.3390/molecules27238290 Full text on PMC

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.