Papers mentioning 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 frequency of wildfires has significantly increased in recent years, posing concerns for many grapegrowers and winemakers. Exposure of grapes to smoke can result in wines with n... Read full abstract on PubMed →
Traditional flavor chemistry research usually makes use of targeted approaches by focusing on the detection and quantification of key flavor active metabolites that are present in... Read full abstract on PubMed →
Although taste and smell seem hard to imagine, some people nevertheless report vivid imagery in these sensory modalities. We investigate whether experts are better able to imagine... Read full abstract on PubMed →
3-Alkyl-2-methoxypyrazines (MPs) contribute to the herbaceous flavor characteristics of wine and are generally considered associated with poor-quality wine. To control the MPs in g... Read full abstract on PubMed →
The availability of the sequence of the Saccharomyces genome in combination with the development of chemical analytical technologies with dynamic ranges sensitive enough to detect... Read full abstract on PubMed →
Wine is a rich source of biologically active compounds, particularly polyphenols, which exhibit antioxidant and antiradical properties. The objective of this study was to optimize... Read full abstract on PubMed →
In Chardonnay, several sulfur-containing compounds have been linked to descriptors associated with positive reduction, including 'flinty' and 'mineral'; however, the contribution o... Read full abstract on PubMed →
<h4>Introduction</h4>Grapevine trunk diseases (GTDs), such as esca, pose a major threat to viticulture worldwide and are associated with complex biochemical responses in woody tiss... Read full abstract on PubMed →
Grape-derived volatile phenols significantly contribute to wine aroma, yet their developmental dynamics and species-specific regulation in grapes remain poorly understood. This stu... Read full abstract on PubMed →
Less than 1 % of the annual worldwide consumption of vanillin can be met by extracting the aromatic compound from vanilla (<i>Vanilla planifolia</i>) pods. For 150 years, vanillin... Read full abstract on PubMed →
<i>Xiaoqu Qi</i>ngxiang (<i>X-Qing</i>) Baijiu is a subtype of <i>Qingxiang</i> (<i>Qing</i>) Baijiu and is a distilled spirit widely favored by consumers in central and southweste... Read full abstract on PubMed →
'Flint' aroma is sought after in premium Chardonnay wines. Phenylmethanethiol (PMT) and 2-furanmethanethiol (2-FMT) are known contributors to 'flint' aroma; however, the formation... Read full abstract on PubMed →
Polydatin (PD), a stilbenoid resveratrol-derivative in Vitaceae, Liliaceae, and Leguminosae, exhibits pharmacological protection in metabolic disorders. This study investigated Pol... Read full abstract on PubMed →
Alcoholic beverages have been consumed for centuries in different countries around the world. Today, we know that the ethanol they contain is associated with significant health ris... Read full abstract on PubMed →
Pisco is an Appellation of Origin from Peru, its name comes from the town and the port of Pisco. It is a spirit obtained exclusively by the distillation of base wine, produced alon... Read full abstract on PubMed →
Preharvest spray coatings composed of cellulose nanofibers (CNF) and chitosan (CH) were investigated to reduce volatile phenol (VP) absorption and phenol glycoside (PG) formation i... Read full abstract on PubMed →
The O-demethylation of lignin aromatics is a rate-limiting step in their bioconversion to higher-value compounds. A recently discovered cytochrome P450, SyoA, demethylates the S-li... Read full abstract on PubMed →
Vineyard smoke exposure can lead to the accumulation of free and glycosylated volatile phenols (VPs) in grapes, negatively affecting wine quality. Activated carbon fibre (ACF) clot... Read full abstract on PubMed →
To investigate the effects of inoculating with three strains of lactic acid bacteria on prune wine quality during malolactic fermentation, this study determined its antioxidant act... Read full abstract on PubMed →
Sulfur dioxide (SO<sub>2</sub>) is one of the most used additives in wine industry for its antioxidant and antimicrobial activity. However, due to health concerns, consumers' deman... Read full abstract on PubMed →
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.