red wine flavor

General Material Information

Trivial Name	red wine flavor
Synonyms	wine (red) type flavor natural savornotes red wine flavor wine flavor (red) red wine flavor powder natural red wine type flavor red wine type flavor

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Literature & References

None found

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

Other Information

Wikipedia:

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Suppliers

BeYonde	Conmax Flavors
E.A. Weber Flavors	Flavor Dynamics
Flavor Producers	Mission flavors & fragrances
Naturex	The John D. Walsh Company
WILD Flavors	Flavor Dynamics, Inc.
The John D. Walsh Company, Inc

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Winey
winey
General comment	Red wine

Potential Uses

Applications	flavored products of all types
Odor purposes	Wine
Flavoring purposes	Wine red wine

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for red wine flavor usage levels up to:
	not for fragrance use.

Safety references

None found