Red Wine Research Articles

Formation of novel GSH-tannin adducts during red wine aging: Detection and identification using targeted mass-spectrometry.

A novel ESIPT fluorescent probe based on 1,3,4-thiadiazole and coumarin for sequential detection of Cu2+ and H2S and its application in food samples.

Electrochemical detection and specific recognition of anti-bacterial flavonoid in food and biological samples using NiMnCo-S/rGO substrate.

Alcohol consumption and carotid intima-media thickness in different genders: A cross-sectional UK biobank study.

Controlling the redox potential in red wines through cap management and mixing techniques.

Wine phenolics serve as robust chemical signatures correlated to grape variety, processing, and regional identity. This study explores the potential of machine learning algorithms, combined with the phenolic profiles of Albanian wines, to classify them according to grape variety. Geographic origin analysis was conducted as a preliminary exploration. The dataset of phenolic compounds included white and red wines, spanning the 2017 to 2021 vintages. Using five supervised algorithms—Support Vector Machine (SVM), Random Forest, XGBoost, Logistic Regression, and K-Nearest Neighbors—a high classification accuracy was achieved, with SVM reaching 100% under Leave-One-Out Cross-Validation (LOOCV). To address class imbalance, the Synthetic Minority Over-sampling Technique (SMOTE) and stratified cross-validation were applied. Random Forest feature importance consistently highlighted trans-Fertaric acid and Procyanidin B3 as dominant discriminants. Parallel coordinates plots demonstrated clear varietal patterns driven by phenolic differences, while PCA and hierarchical clustering confirmed unsupervised grouping consistent with wine type and maceration level. Permutation testing (1000 iterations) confirmed the non-randomness of model performance. These findings show that a small set of phenolic markers can offer high classification accuracy, supporting chemically based wine authentication. Although the dataset is relatively small, thorough cross-validation, non-redundant modeling, and chemical interpretability provide a solid foundation for scalable methods. Future work will expand the dataset and explore sensor-based phenolic measurement to enable rapid authentication in wine.

Diet and nutrition critically influence the development and outcomes of ischemic stroke (IS). However, observational studies often yield inconsistent findings due to confounding and measurement error. Mendelian randomization (MR) provides an alternative approach to strengthen causal inference. We conducted a 2-sample MR analysis to evaluate the causal associations between 22 dietary factors and IS risk. Genetic instruments for dietary exposures were derived from the UK Biobank genome-wide association study, and outcome data were obtained from the MEGASTROKE consortium. Inverse-variance weighted analysis served as the primary method, complemented by sensitivity analyses. Consumption of oily fish (β = –0.402, P = .022), cheese (β = –0.364, P = .001), dried fruit (β = –0.710, P = .0002), weekly red wine (β = –0.507, P = .024), and calcium supplements (β = –3.994, P = .015) was associated with reduced risk of IS. Conversely, dietary patterns characterized by high-sugar or high-protein intake showed suggestive associations with increased IS risk, although these did not remain significant after multiple-comparison correction. This 2-sample MR study provides evidence that specific dietary factors, including oily fish, cheese, dried fruit, red wine, and calcium, may reduce IS risk, while high-sugar and high-protein diets may confer increased risk. These findings underscore the importance of dietary management in stroke prevention and highlight the need for further studies to validate the role of potentially harmful dietary patterns.

Light-curing gingiva-colored composite resins (GCCs) are widely used for their esthetics and versatility, although they remain susceptible to discoloration. This in vitro study evaluated the effect of GCC thickness on color stability under different staining solutions and immersion times. Four hundred specimens were fabricated with a 3D-printed resin (P Pro; Institut Straumann AG), incorporating circular intaglio areas of varying thicknesses (0.2, 0.4, 0.6, 0.8, and 1.0 mm), into which paste (Nexco; Ivoclar AG) or flowable (Gradia Gum; GC Corp) GCCs were applied. After artificial aging in water at 55 °C for 5 days, specimens were immersed in coffee, black tea, red wine, or distilled water (control). Color differences (ΔE00) were assessed using digital photocolorimetry (eLAB protocol) and the CIEDE2000 formula at 2.5, 5, and 7 days. Data for each consistency were analyzed with 3-way repeated measures ANOVA and Tukey HSD (α = 0.05). Thicker GCCs (0.6–1.0 mm) showed significantly greater discoloration (p < 0.05). Flowable GCCs were more prone to color changes induced by coffee (p < 0.05), whereas paste GCCs exhibited more discoloration with black tea (p < 0.05). Extended immersion time increased color change, particularly in flowable GCCs. Overall, GCC thickness, immersion duration, and material consistency influenced long-term color stability.

Wine is one of the drinks with the highest number of consumers in the world, and its quality is greatly influenced by various chemical ingredients such as fixed acidity, citric acid, pH, and others. Wine quality testing is traditionally subjective and requires special expertise. Therefore, a more objective and efficient approach is needed, one of which is through the application of data mining algorithms. This study aims to design a wine quality identification application using the Naïve Bayes Classifier algorithm and analyze its accuracy in the classification of red and white wines. The dataset used was taken from the UCI Machine Learning Repository, with input attributes in the form of wine chemical content and output in the form of wine quality scores ranging from 2 to 8. The test results showed that the Naïve Bayes algorithm was able to classify the quality of wine with an accuracy rate of 86.50% for red wines and 79.80% for white wines. The developed application successfully processes input data and provides prediction results in real-time. This research shows that the use of Naïve Bayes algorithms can be a practical and effective solution in helping consumers and producers in recognizing the quality of wine and improving the production process in the wine industry.

Sulfur dioxide (SO2) is commonly employed as an antioxidant and preservative in food processing, but excessive intake of SO2 can pose significant health risks. Therefore, accurate detection of sulfite content in food is crucial for ensuring food quality and safety. A novel fluorescent probe, BODIPY-Y, composed of a BODIPY derivative and an ethyl cyanoacetate group linked by a carbon–carbon double bond, was synthesized for detecting sulfur dioxide derivatives. When the BODIPY-Y probe interacts with SO32−, the probe exhibits enhanced fluorescence at 514 nm. Spectrometric experiments show that the probe exhibits high sensitivity (LOD: 0.263 μmol/L), a fast response time (50 s) and excellent selectivity for SO32−. Mechanistic studies confirm that the BODIPY-Y probe operates via an intramolecular charge transfer (ICT) mechanism. The carbon–carbon double bond in BODIPY-Y undergoes nucleophilic addition with SO32−, blocking the ICT process and resulting in a blue shift in the fluorescence spectrum. In addition, the probe was applied to quantify SO32− levels in real food samples. The measured concentrations of SO2 in the white sugar and red wine were 15.93 μmol/L and 7.30 μmol/L, respectively, with recovery rates of 77.9–98.1%. This work presents a prospective chemical tool for monitoring sulfur dioxide derivatives in food products.

Resveratrol (RS), a non-flavonoid polyphenol, is a well-recognised anti-inflammatory compound of red wine. This narrative review aims to explore the mechanisms underlying its potential antioxidant properties in osteoarthritis (OA), rheumatoid arthritis (RA), spondyloarthritis (SpA), and osteoporosis (OP), as well as its clonal variation in red wine and future perspectives for clinical applications.Although human data remain limited and sometimes controversial, recent studies in animal models have demonstrated that RS can reduce inflammation by interacting with various cellular pathways, including the activation of sirtuins, which regulate oxidative stress and bone density in OA and OP, and modulating gut microbiota, as central inflammatory trigger for SpA and RA.While RS effects and toxicity are dosedependent, its concentration in red wine may vary depending on grape clone selection and maceration time, potentially increasing its levels and associated health benefits. Additionally, pterostilbene, a compound structurally related to RS, has shown greater bioavailability and promising antioxidant effects. The rapid metabolism of RS in the human body remains a limitation for its therapeutic use, which might be improved through combination with other antioxidants such as vitamins C and E, curcumin, and quercetin, offering synergistic anti-inflammatory effects.Moreover, advanced delivery systems, including nanotechnology, have been developed to enhance RS absorption and stability. Continued research is essential to better understand the role of RS and other antioxidants, and to optimise their therapeutic potential in the near future.

This study evaluated the effects of wine-soaking on cow’s milk pressed cheese properties and developed a standardized cheesemaking procedure. Cheese was soaked in Cabernet Sauvignon and Alicante Bouschet red wines for two soaking periods of four days after the brining process. The physicochemical, microbiological, and volatile composition were evaluated, along with consumer sensory evaluation. After 60 days of ripening, wine-soaked cheeses had statistically lower salt and moisture levels, with higher protein and fat content than the unsoaked cheeses. Alicante Bouschet cheeses have a darker purple-red color than Cabernet Sauvignon. The microbiological analysis found no significant differences across treatments and samplings. The most representative volatile compounds in wine-soaked cheeses were esters and ketones. Principal Components Analysis on the volatile compounds showed a clear separation between the two wine-soaked cheeses and the control cheese. For example, Cabernet-soaked cheese had higher levels of phenylethyl alcohol and 2-phenylethyl acetate (floral aromas), while Alicante-soaked cheese was distinguished by nonanal (fruity and grassy aroma). Sensory results showed preferences for the overall liking, flavor, and rind color for the wine-soaked cheeses over the control. Consequently, a standardized recipe for wine-soaked pressed cheese was developed, along with specific parameters for the soaking process to ensure a well-received product.

Quantitative determination of ethyl carbamate in alcoholic beverages using gas chromatography coupled to ion mobility spectrometer.

Trans-resveratrol, a phenolic compound present in grape skins, is considered one of the most significant bioactive components in red wine. It exhibits notable biochemical properties, including anti-inflammatory and anticoagulant effects, regulation of lipoprotein metabolism, inhibition of platelet aggregation, and chemopreventive activity. This study aimed to identify and quantify trans-resveratrol levels in nine red wine samples made from the Syrah, Cabernet Sauvignon, Tannat, and Tempranillo grape cultivars, produced in the São Francisco River Valley region of Brazil. Quantification was carried out using high-performance liquid chromatography (HPLC). The trans-resveratrol content in the samples ranged from 0.02 to 3.05 mg/L, with the Syrah variety showing the lowest concentrations and Tannat the highest. Although the average concentration was within expected ranges, variations depended on factors such as grape variety, harvest conditions, winemaking process, climate, geographic origin, soil type, and fungal infections. The trans-resveratrol levels in wines from the São Francisco Valley are comparable to or even higher than those reported in international wines. These findings support the potential health benefits of locally produced wines, especially in preventing cardiovascular disease, and highlight the importance of promoting the winemaking industry in Brazil's northeastern region.

Alcohol hypersensitivity (AH), an exacerbation of respiratory symptoms in response to alcohol consumption, is common in aspirin-exacerbated respiratory disease (AERD) and other forms of chronic rhinosinusitis (CRS). The mechanism of this is unknown. This study investigates the ability of polyphenolic compounds in alcoholic beverages to activate innate immune cells as a means of explaining AH in AERD. Data were collected from 478 consecutive adults presenting to a tertiary care sinonasal clinic in whom the presence of AH and their CRS phenotype was determined. A subset of these individuals was invited to provide whole blood samples on which the effects of ethanol, red wine extract (RWE), and individual polyphenolic compounds were explored. Granulocyte activation was quantified by flow cytometry as upregulation of CD63 during the Basophil Activation Test (BAT). Additionally, secretion of lipid metabolites was measured by enzyme immunoassays (EIAs). Twelve patients with CRSwNP were compared to age and sex-matched healthy controls. A dose-dependent stimulation of basophil degranulation was noted with RWE and epigallocatechin (p < 0.05). No activation was noted in healthy controls or subjects to ethanol. Catechin demonstrated a dose-dependent, but only near-significant difference (p = 0.07) in basophil degranulation compared to controls. Polyphenolic compounds, and not ethanol, can trigger the activation and degranulation of eosinophils and basophils, and this may explain the sensitivity to alcoholic beverages seen in patients with AERD and CRSwNP. NA.

Health benefits of red wine are claimed and attributed to its high polyphenol content, but these claims are controversial due to the array of known alcohol-related harms. We undertook a systematic review and meta-analysis to identify whether there are health benefits of dealcoholised red wine. We searched PubMed, Embase, Scopus, PsycINFO and Web of Science for randomised controlled or cross-over trials. Comparisons analysed were: (i) dealcoholised red wine versus red wine; and (ii) dealcoholised red wine versus water. Health outcomes included serum/plasma antioxidant capacity, cardiovascular function, immune function, liver function, metabolism, microbiome diversity and inflammatory markers. Random effects meta-analyses were performed to estimate standardised mean differences (SMD = d). From 865 identified records, we included 36 studies. Dealcoholised red wine was associated with increased serum/plasma antioxidant capacity (d = 0.72; 95% CI [0.42, 1.01]) and microbiome diversity (d = 0.63 [0.32, 0.93]) compared to water, but has less effect on microbiome diversity (d = -0.32 [-0.52, -0.11]) compared to red wine. No significant differences were observed in other health outcomes. Dealcoholised red wine may have some short-term health benefits, but there is uncertainty on long-term population-level impacts; therefore, the precautionary principle should be applied. Dealcoholised red wine may have some short-term health benefits in increasing serum/plasma antioxidant capacity and microbiome diversity, but the evidence is limited by small sample size, short-term follow-up, and heterogeneous studies. These data do not support a rationale for drinking red wine for purported health benefits due to the known long-term health harms of alcohol consumption.

Polysulfides are chain-like organosulfur compounds that are recognized as potential reservoirs of volatile sulfur compounds (VSCs) in wine. Quantitative analysis of polysulfides is essential for understanding their relationship with VSCs, so an approach using solid-phase extraction and high-performance liquid chromatography with tandem mass spectrometry was developed, utilizing glutathione di- and trisulfide standards. Quantitation of di- and polysulfides in commercial wine, beer, and cider was then undertaken. Four disulfides were consistently confirmed in beer and wine but were close to the detection limit in ciders. Long-chain polysulfides were detected predominantly in wine samples, with red wines containing higher levels of di- and trisulfides compared to white wines. There was a distinct association between wine parameters of SO2 and pH with the measured sulfur compounds. Principal component analysis revealed some clustering by wine variety, although vintage and region effects were less distinct, highlighting the complex interactions among the factors influencing polysulfide profiles in wine.

Abstract Background Flavanols (FLs), a group of polyphenols abundant in cocoa and red wine, have been associated with improved cognitive function, particularly hippocampus-dependent memory in older adults. However, their poor bioavailability has limited understanding of the mechanisms underlying their effects on the brain. This study aimed to investigate the cognitive and molecular responses following acute FLs administration in mice. Methods Male C57BL/6J mice were orally administered FLs (25 mg/kg) or distilled water (DW) and subjected to a novel object recognition test. In one experiment, FLs were administered before training, in another, after training. Exploratory behavior and the discrimination index (DI) were analyzed. Hippocampal tissues were collected at 15 min to 4 h post-administration to assess levels of brain-derived neurotrophic factor (BDNF) and phosphorylated extracellular signal-regulated kinase, cAMP response element-binding protein (CREB), and tyrosine kinase receptor type 2 by western blotting. Results Mice treated with FLs before training exhibited significantly longer exploration of the novel object and higher DI, whereas no enhancement was observed when FLs were administered after training. CREB phosphorylation increased at 30 min post-administration, and BDNF levels were elevated at 2 and 4 h. Conclusion These findings suggest that FLs enhance short-term memory via hippocampal CREB activation and BDNF upregulation. Despite low systemic absorption, the rapid effects observed may involve sensory signaling pathways, potentially triggered by the astringent properties of FLs. This study provides mechanistic insight into the cognitive benefits of dietary FLs.

We report a novel tablet-based reverse titration system for rapid, point-of-use measurement of water hardness, overcoming key limitations of conventional EDTA titration. Reagents are encapsulated in pullulan matrix giving two separate tablets. The first tablet contains the Eriochrome black T (EBT) and N-cyclohexyl-3-aminopropanesulfonic acid (CAPS) buffer, while the second encapsulates ethylenediaminetetraacetic acid (EDTA) disodium salt dihydrate. The system employs a trimodal detection strategy: qualitative screening via immediate color change with the EBT tablet, semi-quantitative estimation through combined tablet dissolution and adjusting the sample volume to a reference level, and quantitative determination using reverse titration, where water is gradually added until the red wine endpoint appears. This approach enhances interference tolerance from competing metal ions and improves accuracy over traditional methods. Testing with real water samples showed excellent agreement with standard titration. The tablets remain stable for over seven months, and the system eliminates the need for skilled personnel, laboratory equipment, or bulky instrumentation. This low-cost, user-friendly, and interference-tolerant platform enables rapid and accurate water hardness assessment at the point of use.

Rotundone is the main aroma compound responsible for peppery notes in wine. This work aimed to estimate orthonasal odour detection thresholds (ODTs) of rotundone and its precursor, α-guaiene, in water. For both compounds, ODTs were measured using a panel of 63 subjects and ten three-alternative forced-choice (3-AFC) tests, with concentrations ranging from 1 to 3814 ng/L and a step factor of 2.5 between each series. Unlike rotundone, which exhibited a bimodal distribution suggestive of a genetically driven specific anosmia or hyposmia, individual thresholds of α-guaiene followed a normal distribution. The absence of cross-anosmia between the two compounds suggests that α-guaiene may be perceived by individuals with reduced sensitivity to rotundone. Group detection threshold was determined for α-guaiene at 120 ng/L, a value slightly higher than that of rotundone (55 ng/L). Although preliminary, these findings highlight a potentially significant aromatic contribution of α-guaiene, opening a new field of investigation to determine its ODT in red wine and to evaluate its concentration range in this latter matrix.