Influence of storage conditions on the composition of red wines

No abstract is available for this paper.

• Publication year

  2015

• Venue

  Unknown venue

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1021/BK-2015-1203.CH003
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Analysis of the phenolic composition of fungus-resistant grape varieties cultivated in Italy and Germany using UHPLC-MS/MS.

  2014cited by this paper
• The influence of storage on the “chemical age” of red wines

  2014cited by this paper
• Oxygen contribution to wine aroma evolution during bottle aging.

  2013cited by this paper
• Accelerated aging against conventional storage: effects on the volatile composition of chardonnay white wines.

  2013cited by this paper
• A real-time risk control and monitoring system for incident handling in wine storage

  2013cited by this paper
• A Metabolomic Approach to the Study of Wine Micro-Oxygenation

  2012cited by this paper
• Effects of heat exposure on wine quality during transport and storage

  2012cited by this paper
• Study of Sangiovese Wines Pigment Profile by UHPLC-MS/MS.

  2012cited by this paper
• The combined effects of storage temperature and packaging type on the sensory and chemical properties of chardonnay.

  2012cited by this paper
• The influence of packaging on wine conservation

  2012cited by this paper
• Varietal discrimination of Chilean wines by direct injection mass spectrometry analysis combined with multivariate statistics

  2012cited by this paper
• Effect of storage temperature on the chemical composition and sensory profile of Sauvignon Blanc wines

  2012cited by this paper
• Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro

  2012cited by this paper
• Cabernet Sauvignon wines from two different clones, characterization and evolution during bottle ageing

  2011cited by this paper
• Metabolic influence of Botrytis cinerea infection in champagne base wine.

  2011cited by this paper
• The use of high performance liquid chromatography-quadrupole time-of-flight mass spectrometry coupled to advanced data mining and chemometric tools for discrimination and classification of red wines according to their variety.

  2011cited by this paper
• Discrimination of wine attributes by metabolome analysis.

  2010cited by this paper
• The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines

  2010cited by this paper
• Pyranoanthocyanins: a theoretical investigation on their antioxidant activity.

  2010cited by this paper
• Survey on the content of vitisin A and hydroxyphenyl-pyranoanthocyanins in Tempranillo wines.

  2010cited by this paper
• Determination of the impact of bottle colour and phenolic concentration on pigment development in white wine stored under external conditions.

  2010cited by this paper
• Evolution of the aroma composition of wines supplemented with grape flavour precursors from different varietals during accelerated wine ageing

  2010cited by this paper
• The chemodiversity of wines can reveal a metabologeography expression of cooperage oak wood

  2009cited by this paper
• Metabolomic studies on geographical grapes and their wines using 1H NMR analysis coupled with multivariate statistics.

  2009cited by this paper
• Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage

  2009cited by this paper
• Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard

  2009cited by this paper
• Direct mass spectrometry approaches to characterize polyphenol composition of complex samples.

  2008cited by this paper
• Amine concentrations in wine stored in bottles at different temperatures

  2006cited by this paper
• Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle

  2005cited by this paper
• NMR structure characterization of a new vinylpyranoanthocyanin-catechin pigment (a portisin)

  2004cited by this paper
• Structures and colour properties of new red wine pigments

  2003cited by this paper
• Condensed tannins: preferential substitution at the interflavanoid bond by sulphite ion

  1983cited by this paper

• Optimizing Wine Production from Hybrid Cultivars: Impact of Grape Maceration Time on the Content of Bioactive Compounds

  2026cites this paper
• Accelerated oxidative aging tests for white wines: First correlation between physico-chemical and sensory oxidation responses.

  2026cites this paper
• The presence of sulfonated oligomeric and polymeric procyanidins in red wines impacts the estimated mean degree of polymerisation of condensed tannins by phloroglucinolysis

  2025influential citation
• Evolution of sulfonated tannins in red wines with ageing: A targeted metabolomic approach.

  2024cites this paper
• Novel insight into the role of sulfur dioxide in fruits and vegetables: Chemical interactions, biological activity, metabolism, applications, and safety

  2023cites this paper
• Evolution in the Bottling of Cabernet Sauvignon Wines Macerated with Their Own Toasted Vine-Shoots

  2023cites this paper
• Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties

  2022cites this paper
• Modeling Red Wine Quality Based on Physicochemical Tests: A Data Mining Approach

  2022cites this paper
• Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

  2021cites this paper
• Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins

  2021cites this paper
• Kinetic investigations of sulfite addition to flavanols

  2020cites this paper
• White wine light-strike fault: A comparison between flint and green glass bottles under the typical supermarket conditions

  2020cites this paper
• Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

  2020cites this paper
• Use of Untargeted Liquid Chromatography–Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs

  2020cites this paper
• Wine Aging Technology: Fundamental Role of Wood Barrels

  2020cites this paper
• Liquid Chromatography-Mass Spectrometry-Based Metabolomics for Understanding the Compositional Changes Induced by Oxidative or Anoxic Storage of Red Wines.

  2020cites this paper
• Determination of 13 Volatile Aldehyde Compounds in Wine by GC-QQQ-MS: p-Benzoquinone to Dissociate Hydrogen Sulfite Addition Products

  2019cites this paper
• Copper(II) and Sulfur Dioxide in Chardonnay Juice and Shiraz Must: Impact on Volatile Aroma Compounds and Cu Forms in Wine

  2019cites this paper
• Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms.

  2019cites this paper
• Effect of Different Yeast Strains and Temperature of Fermentation on Basic Enological Parameters, Polyphenols and Volatile Compounds of Aurore White Wine

  2019cites this paper
• Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia

  2019cites this paper
• The effect of ageing temperature on the sensory qualities of Hibiscus sabdariffa (Roselle) wine

  2019cites this paper
• SO2 in Wines

  2019cites this paper
• The Compound Characteristics Comparison (CCC) approach: a tool for improving confidence in natural compound identification

  2018cites this paper
• The impact of SO2 on wine flavanols and indoles in relation to wine style and age

  2018cites this paper
• Influence of Storage Conditions on the Quality Characteristics of Wines

  2017cites this paper