red wine flavor

Articles:

PubMed:	Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.
J-Stage:	Greater Effectiveness of e-Viniferin in Red Wine Than Its Monomer Resveratrol for Inhibiting Vascular Smooth Muscle Cell Proliferation and Migration
PubMed:	Quantitative solid phase microextraction--gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine.
PubMed:	Sensory descriptors, hedonic perception and consumer's attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes.
PubMed:	Development and validation of method for heterocyclic compounds in wine: optimization of HS-SPME conditions applying a response surface methodology.
PubMed:	Low-molecular weight fractions of Japanese soy sauce act as a RAGE antagonist via inhibition of RAGE trafficking to lipid rafts.
PubMed:	Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols.
PubMed:	Lactobacillus plantarum IFPL935 favors the initial metabolism of red wine polyphenols when added to a colonic microbiota.
PubMed:	Role of 3-methyl-2,4-nonanedione in the flavor of aged red wines.
PubMed:	Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract.
PubMed:	Influence of resveratrol on oxidative stress resistance and life span in Caenorhabditis elegans.
PubMed:	Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.
PubMed:	The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a Cabernet Sauvignon wine.
PubMed:	Identification and characterization of non-saccharomyces spoilage yeasts isolated from Brazilian wines.
PubMed:	Resveratrol directly affects in vitro lipolysis and glucose transport in human fat cells.
PubMed:	Red wine consumption may affect sperm biology: the effects of different concentrations of the phytoestrogen myricetin on human male gamete function.
PubMed:	Determination of ortho- and retronasal detection thresholds and odor impact of 2,5-dimethyl-3-methoxypyrazine in wine.
PubMed:	Effects of red wine polyphenols and alcohol on glucose metabolism and the lipid profile: a randomized clinical trial.
PubMed:	3-Methyl-2-butene-1-thiol: identification, analysis, occurrence and sensory role of an uncommon thiol in wine.
PubMed:	Production of carcinogenic acetaldehyde by Candida albicans from patients with potentially malignant oral mucosal disorders.
PubMed:	Surface roughness and color change of a composite: influence of beverages and brushing.
PubMed:	A novel extracellular β-glucosidase from Trichosporon asahii: yield prediction, evaluation and application for aroma enhancement of Cabernet Sauvignon.
PubMed:	Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: wine reconstitution strategies and sensory sorting task.
PubMed:	[Resveratrol--phytophenol with wide activity].
PubMed:	Precipitation of salivary proteins after the interaction with wine: the effect of ethanol, pH, fructose, and mannoproteins.
PubMed:	Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.
PubMed:	[Influences of ion-suppressors on retention behaviors of nine food additives in reversed-phase high performance liquid chromatographic separation].
PubMed:	Amperometric fructose sensor based on ferrocyanide modified screen-printed carbon electrode.
PubMed:	Is moderate red wine consumption safe in inactive inflammatory bowel disease?
PubMed:	Determination of 3-methyl-2,4-nonanedione in red wines using methanol chemical ionization ion trap mass spectrometry.
PubMed:	Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.
PubMed:	Stepwise increase of resveratrol biosynthesis in yeast Saccharomyces cerevisiae by metabolic engineering.
PubMed:	Consumer perception of astringency in clear acidic whey protein beverages.
PubMed:	Classification of wines from five Spanish origin denominations by aromatic compound analysis.
PubMed:	Weekend ethanol consumption and high-sucrose diet: resveratrol effects on energy expenditure, substrate oxidation, lipid profile, oxidative stress and hepatic energy metabolism.
PubMed:	Effect of red wine on adipocytokine expression and vascular alterations in fructose-fed rats.
PubMed:	Noah's nectar: the proteome content of a glass of red wine.
PubMed:	Production of volatile metabolites by grape-associated microorganisms.
PubMed:	Resveratrol regulates human adipocyte number and function in a Sirt1-dependent manner.
PubMed:	Development and analytical application of a glucose biosensor based on glucose oxidase/O-(2-hydroxyl)propyl-3-trimethylammonium chitosan chloride nanoparticle-immobilized onion inner epidermis.
PubMed:	Feature extraction and selection from volatile compounds for analytical classification of Chinese red wines from different varieties.
PubMed:	Effect of pulsed electric field processing of red grapes on wine chromatic and phenolic characteristics during aging in oak barrels.
PubMed:	Dealcoholized red wine reverse vascular remodeling in an experimental model of metabolic syndrome: role of NAD(P)H oxidase and eNOS activity.
PubMed:	A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.
PubMed:	A novel method for the quantification of quinic acid in food using stable isotope dilution analysis.
PubMed:	The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine.
PubMed:	Acute, food-induced moderate elevation of plasma uric acid protects against hyperoxia-induced oxidative stress and increase in arterial stiffness in healthy humans.
PubMed:	Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay.
PubMed:	Resveratrol: a promising agent in promoting cardioprotection against coronary heart disease.
PubMed:	Influence of visual masking technique on the assessment of 2 red wines by trained and consumer assessors.
PubMed:	Comparison of two SPME fibers for the extraction of some off-flavor cork-taint compounds in bottled wines investigated by GC-HRMS.
PubMed:	Analysis of selected carbonyl oxidation products in wine by liquid chromatography with diode array detection.
PubMed:	The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine.
PubMed:	Identification of volatile compounds responsible for prune aroma in prematurely aged red wines.
PubMed:	Determination of rotundone, the pepper aroma impact compound, in grapes and wine.
PubMed:	Determination of ortho- and retronasal detection thresholds for 2-isopropyl-3-methoxypyrazine in wine.
PubMed:	Identification and quantification of a marker compound for 'pepper' aroma and flavor in shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry.
PubMed:	Resveratrol stimulates glucose transport in C2C12 myotubes by activating AMP-activated protein kinase.
PubMed:	Various applications of immobilized glucose oxidase and polyphenol oxidase in a conducting polymer matrix.
PubMed:	An assessment of the role played by some oxidation-related aldehydes in wine aroma.
PubMed:	Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.
PubMed:	Polyphenols stimulate AMP-activated protein kinase, lower lipids, and inhibit accelerated atherosclerosis in diabetic LDL receptor-deficient mice.
PubMed:	Resveratrol, a red wine antioxidant, possesses an insulin-like effect in streptozotocin-induced diabetic rats.
PubMed:	Use of multiple headspace solid-phase microextraction and pervaporation for the determination of off-flavours in wine.
PubMed:	Acetobacter oeni sp. nov., isolated from spoiled red wine.
PubMed:	The action of red wine and purple grape juice on vascular reactivity is independent of plasma lipids in hypercholesterolemic patients.
PubMed:	Effects of different drinks on stainability of resin composite provisional restorative materials.
PubMed:	Engineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine.
PubMed:	[A rapid and nondestructive analysis of red wines of different manufacturers].
PubMed:	Red wine polyphenols alone or in association with ethanol prevent hypertension, cardiac hypertrophy, and production of reactive oxygen species in the insulin-resistant fructose-fed rat.
PubMed:	Rapid and sensitive automated method for glucose monitoring in wine processing.
PubMed:	Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine.
PubMed:	Moderate alcohol consumption, glucose metabolism and lipolysis: the effect on adiponectin and tumor necrosis factor alpha.
PubMed:	Formulation of low-cost fermentative media for lactic acid production with Lactobacillus rhamnosus using vinification lees as nutrients.
PubMed:	Flavanol-rich cocoa induces nitric-oxide-dependent vasodilation in healthy humans.
PubMed:	Absorption of three wine-related polyphenols in three different matrices by healthy subjects.
PubMed:	Effect of macerating enzymes on red wine aroma at laboratory scale: exogenous addition or expression by transgenic wine yeasts.
PubMed:	Postharvest induction modeling method using UV irradiation pulses for obtaining resveratrol-enriched table grapes: a new "functional" fruit?
PubMed:	Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
PubMed:	Mutagenicity of cooked hamburger is controlled delicately by reducing sugar content in ground beef.
PubMed:	Acetaldehyde metabolism by wine lactic acid bacteria.
PubMed:	Off-flavor compounds in wine and other food products formed by enzymatical, physical, and chemical degradation of tryptophan and its metabolites.
PubMed:	Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
PubMed:	The restaurant syndromes.
PubMed:	Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds.