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Understanding Wine Chemistry

1, 2016

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Inhibition of ALDH2 by quercetin glucuronide suggests a new hypothesis to explain red wine headaches

Scientific reports, 2023-11, Vol.13 (1), p.19503-19503, Article 19503

2023

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Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae

Food microbiology, 2020-09, Vol.90, p.103460-103460, Article 103460

2020

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Cyanidin and delphinidin modulate inflammation and altered redox signaling improving insulin resistance in high fat-fed mice

Redox biology, 2018-09, Vol.18, p.16-24

2018

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Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses

American journal of enology and viticulture, 2006-09, Vol.57 (3), p.306-313

2006

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Exogenous Abscisic Acid Promotes Anthocyanin Biosynthesis and Increased Expression of Flavonoid Synthesis Genes in Vitis vinifera × Vitis labrusca Table Grapes in a Subtropical Region

Frontiers in plant science, 2018-03, Vol.9, p.323-323

2018

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Gut Metabolites of Anthocyanins, Gallic Acid, 3-O-Methylgallic Acid, and 2,4,6-Trihydroxybenzaldehyde, Inhibit Cell Proliferation of Caco-2 Cells

Journal of agricultural and food chemistry, 2010-05, Vol.58 (9), p.5320-5327

2010

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Wine Closure Performance of Three Common Closure Types: Chemical and Sensory Impact on a Sauvignon Blanc Wine

Molecules (Basel, Switzerland), 2022-09, Vol.27 (18), p.5881

2022

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Thiol–Quinone Adduct Formation in Myofibrillar Proteins Detected by LC-MS

Journal of agricultural and food chemistry, 2011-07, Vol.59 (13), p.6900-6905

2011

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Bioavailability of Intact Proanthocyanidins in the Rat Colon after Ingestion of Grape Seed Extract

Journal of agricultural and food chemistry, 2013-01, Vol.61 (1), p.121-127

2013

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Can Chemical Analysis Predict Wine Aging Capacity?

Foods, 2021-03, Vol.10 (3), p.654

2021

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Identification of Cabernet Sauvignon Anthocyanin Gut Microflora Metabolites

Journal of agricultural and food chemistry, 2008-10, Vol.56 (19), p.9299-9304

2008

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Phenolic metabolites and substantial microbiome changes in pig feces by ingesting grape seed proanthocyanidins

Food & function, 2014-09, Vol.5 (9), p.2298-238

2014

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Identification of Free Radical Intermediates in Oxidized Wine Using Electron Paramagnetic Resonance Spin Trapping

Journal of agricultural and food chemistry, 2009-05, Vol.57 (10), p.4359-4365

2009

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A Method To Quantify Quinone Reaction Rates with Wine Relevant Nucleophiles: A Key to the Understanding of Oxidative Loss of Varietal Thiols

Journal of agricultural and food chemistry, 2012-08, Vol.60 (34), p.8484-8491

2012

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A quarter century of wine pigment discovery

Journal of the science of food and agriculture, 2020-11, Vol.100 (14), p.5093-5101

2020

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Flavanols react preferentially with quinones through an electron transfer reaction, stimulating rather than preventing wine browning

Analytica chimica acta, 2018-12, Vol.1039, p.162-171

2018

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HPLC−DAD−ESIMS Analysis of Phenolic Compounds in Nectarines, Peaches, and Plums

Journal of agricultural and food chemistry, 2001-10, Vol.49 (10), p.4748-4760

2001

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Use of metabolomics and lipidomics to evaluate the hypocholestreolemic effect of Proanthocyanidins from grape seed in a pig model

Molecular nutrition & food research, 2016-10, Vol.60 (10), p.2219-2227

2016

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A home for multidisciplinary project reports

Journal of the science of food and agriculture, 2024-01, Vol.104 (1), p.9-9

2024

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Measuring protection of aromatic wine thiols from oxidation by competitive reactions vs wine preservatives with ortho-quinones

Food chemistry, 2014-11, Vol.163, p.61-67

2014

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A Cyclic Voltammetry Method Suitable for Characterizing Antioxidant Properties of Wine and Wine Phenolics

Journal of agricultural and food chemistry, 2001-04, Vol.49 (4), p.1957-1965

2001

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Walnut Polyphenolics Inhibit In Vitro Human Plasma and LDL Oxidation

The Journal of nutrition, 2001-11, Vol.131 (11), p.2837-2842

2001

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Acetaldehyde reactions during wine bottle storage

Food chemistry, 2019-08, Vol.290, p.208-215

2019

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Red Wine Dryness Perception Related to Physicochemistry

Journal of agricultural and food chemistry, 2020-03, Vol.68 (10), p.2964-2972

2020

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Understanding Wine Chemistry

Inhibition of ALDH2 by quercetin glucuronide suggests a new hypothesis to explain red wine headaches

Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae

Cyanidin and delphinidin modulate inflammation and altered redox signaling improving insulin resistance in high fat-fed mice

Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses

Exogenous Abscisic Acid Promotes Anthocyanin Biosynthesis and Increased Expression of Flavonoid Synthesis Genes in Vitis vinifera × Vitis labrusca Table Grapes in a Subtropical Region

Gut Metabolites of Anthocyanins, Gallic Acid, 3-O-Methylgallic Acid, and 2,4,6-Trihydroxybenzaldehyde, Inhibit Cell Proliferation of Caco-2 Cells

Wine Closure Performance of Three Common Closure Types: Chemical and Sensory Impact on a Sauvignon Blanc Wine

Thiol–Quinone Adduct Formation in Myofibrillar Proteins Detected by LC-MS

Bioavailability of Intact Proanthocyanidins in the Rat Colon after Ingestion of Grape Seed Extract

Can Chemical Analysis Predict Wine Aging Capacity?

Identification of Cabernet Sauvignon Anthocyanin Gut Microflora Metabolites

Phenolic metabolites and substantial microbiome changes in pig feces by ingesting grape seed proanthocyanidins

Identification of Free Radical Intermediates in Oxidized Wine Using Electron Paramagnetic Resonance Spin Trapping

A Method To Quantify Quinone Reaction Rates with Wine Relevant Nucleophiles: A Key to the Understanding of Oxidative Loss of Varietal Thiols

A quarter century of wine pigment discovery

Flavanols react preferentially with quinones through an electron transfer reaction, stimulating rather than preventing wine browning

HPLC−DAD−ESIMS Analysis of Phenolic Compounds in Nectarines, Peaches, and Plums

Use of metabolomics and lipidomics to evaluate the hypocholestreolemic effect of Proanthocyanidins from grape seed in a pig model

A home for multidisciplinary project reports

Measuring protection of aromatic wine thiols from oxidation by competitive reactions vs wine preservatives with ortho-quinones

A Cyclic Voltammetry Method Suitable for Characterizing Antioxidant Properties of Wine and Wine Phenolics

Walnut Polyphenolics Inhibit In Vitro Human Plasma and LDL Oxidation

Acetaldehyde reactions during wine bottle storage

Red Wine Dryness Perception Related to Physicochemistry

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