The Maillard reaction between sugars and amino acids, peptides, or proteins generates a
myriad of aroma compounds through complex and multi-step reaction pathways. While the …

The fermentation of kiwifruit into kiwi wine (KW) can represent a strategy to reduce the
economic losses linked to fruits imperfections, spoilage, over production and seasonality. In …

We report the development of MagMet-W (magnetic resonance for metabolomics of wine), a
software program that can automatically determine the chemical composition of wine via 1H …

It is well recognized that the aging process is a critical step in winemaking because it
induces substantial chemical changes linked to the organoleptic properties and stability of …

The consumption of rosé wines has increased in the recent years, largely due to their
attractive color and their simplicity, elegance, and freshness. However, rosé wines can …

This study investigated 120 Chinese wines from seven regions and had two objectives: to
clarify the Sr isotope ratios and elemental characteristics of each region and to develop a …

Cork stoppers have a significant impact on aging as a place of gas exchange. This study
investigates the effects of different cork closures on red wines using 1 H NMR metabolomics …

Liqueur d'expedition (dosage) is a final sugar addition made to sparkling wine which
determines the sweetness and balance of the finished product. In the present study, the …

Background One-dimensional proton nuclear magnetic resonance (1D 1 H NMR)
spectroscopy is a non-destructive, non-targeted analytical technique providing both …

Over the past decade, 1 H NMR metabolomic studies have become increasingly popular in
wine research since they can provide a chemical fingerprint with information regarding …