wine chemistry

• Acids in wine
• Phenolic compounds in wine{{cite journal |last1=Villamor |first1=Remedios R. |last2=Ross |first2=Carolyn F. |title=Wine Matrix Compounds Affect Perception of Wine Aromas |journal=Annual Review of Food Science and Technology |date=28 February 2013 |volume=4 |issue=1 |pages=1–20 |doi=10.1146/annurev-food-030212-182707 |pmid=23464569 |url=https://doi.org/10.1146/annurev-food-030212-182707 |access-date=11 July 2022 |language=en |issn=1941-1413|url-access=subscription }}
• Proteins in wine
• Sugars in wine
• Yeast assimilable nitrogen
• Minerals
• Dissolved gas (CO₂)
• MonoterpenesMonoterpenes in grape juice and wines. M. Jiménez, Journal of Chromatography A, Volume 881, Issues 1–2, 9 June 2000, Pages 557–567, {{doi|10.1016/S0021-9673(99)01342-4}} and sesquiterpenesTerpenes in the aroma of grapes and wines: A review. J. Marais, S. Afr. J. Enol. Vitic., 1983, volume 4, number 2, pages 49-58 ([http://www.click-on-wine.com/uploads/96974/files/art3_review_terpenes_in_the_aroma_of_grapes_and_wines.pdf article]) such as linalool and α-terpineolInhibition of the decline of linalool and α-terpineol in muscat wines by glutathione and N-acetyl-cysteine. Papadopoulou D. and Roussis I. G., Italian journal of food science, 2001, vol. 13, no4, pages 413-419, {{INIST|13441184}}
• Glutathione (reduced and oxidized)Using LC-MSMS To Assess Glutathione Levels in South African White Grape Juices and Wines Made with Different Levels of Oxygen. Wessel Johannes Du Toit, Klemen Lisjak, Maria Stander and Dersiree Prevoo, J. Agric. Food Chem., 2007, Vol. 55, No. 8, {{doi|10.1021/jf062804p}}Straightforward Method To Quantify GSH, GSSG, GRP, and Hydroxycinnamic Acids in Wines by UPLC-MRM-MS. Anna Vallverdú-Queralt, Arnaud Verbaere, Emmanuelle Meudec, Veronique Cheynier and Nicolas Sommerer, J. Agric. Food Chem. 2015, 63, 142−149, {{doi|10.1021/jf504383g}}

{{Main|Aroma of wine}}

• Methoxypyrazines
• Esters: Ethyl acetate is the most common ester in wine, being the product of the most common volatile organic acid — acetic acid, and the ethyl alcohol generated during the fermentation.
• Norisoprenoids, such as C13-norisoprenoids found in grape (Vitis vinifera){{Cite book|doi=10.1021/bk-2002-0802.ch018|chapter=C13-Norisoprenoid Aglycon Composition of Leaves and Grape Berries from Muscat of Alexandria and Shiraz Cultivars|title=Carotenoid-Derived Aroma Compounds|series=ACS Symposium Series |year=2001 |last1=Günata |first1 = Ziya|last2=Wirth|first2=Jérémie L.|last3=Guo|first3=Wenfei|last4=Baumes|first4=Raymond L. |isbn=0-8412-3729-8 |volume = 802|pages=255|editor1-last = Winterhalter|editor1-first = Peter|editor2-last = Rouseff|editor2-first= Russell L.}} or wine,{{Cite journal|title=Volatile C13-Norisoprenoid Compounds in Riesling Wine Are Generated From Multiple Precursors|author= P. Winterhalter, M. A. Sefton and P. J. Williams|journal= Am. J. Enol. Vitic.|year=1990|volume= 41|issue= 4|pages= 277–283|doi= 10.5344/ajev.1990.41.4.277|s2cid= 101007887|url=http://www.ajevonline.org/content/41/4/277.abstract|url-access= subscription}} can be produced by fungal peroxidases{{Cite journal|pmid=19817422|doi=10.1021/jf901438m|title=Generation of Norisoprenoid Flavors from Carotenoids by Fungal Peroxidases|year=2009|last1=Zelena|first1=Kateryna|last2=Hardebusch|first2=Björn|last3=Hülsdau|first3=BäRbel|last4=Berger|first4=Ralf G.|last5=Zorn|first5=Holger|journal=Journal of Agricultural and Food Chemistry|volume=57|issue=21|pages=9951–5}} or glycosidases.{{Cite journal|doi=10.1016/S0141-0229(03)00179-0|title=Wine flavor enhancement through the use of exogenous fungal glycosidases|year=2003|last1=Cabaroglu|first1=Turgut|last2=Selli|first2=Serkan|last3=Canbas|first3=Ahmet|last4=Lepoutre|first4=Jean-Paul|last5=Günata|first5=Ziya|journal=Enzyme and Microbial Technology|volume=33|issue=5|pages=581}}

• Ascorbic acid is used during wine making
• Sulfur dioxide (SO₂), a preservative often added to wine

Gum arabic has been used in the past as fining agent.{{Cite journal|url=http://agris.fao.org/agris-search/search/display.do?f=2001/FR/FR01027.xml;FR2001002322|title=Incidence de la gomme arabique sur l'astringence des vins et leurs stabilites colloidales|author= Vivas N, Vivas de Gaulejac N, Nonier M.F and Nedjma M|journal= Progres Agricole et Viticole|year= 2001|language=French |trans-title=Effect of gum arabic on wine astringency and colloidal stability|volume=118|pages=175–176|issue=8}}

List of additives permitted for use in the production of wine under European Union law:

• Melatonin{{Cite journal|doi=10.1111/j.1600-079X.2010.00853.x|title=Is red wine a SAFE sip away from cardioprotection? Mechanisms involved in resveratrol- and melatonin-induced cardioprotection|year=2011|last1=Lamont|first1=Kim T.|last2=Somers|first2=Sarin|last3=Lacerda|first3=Lydia|last4=Opie|first4=Lionel H.|last5=Lecour|first5=Sandrine|journal=Journal of Pineal Research|volume=50|issue=4|pages=374–80|pmid=21342247|s2cid=8034935 }}
• Wine lactone
• Anthocyanone A, a degradation product of malvidin under acidic conditions

{{main|Wine fault}}

File:2,4,6-Trichloroanisole.svg, the chemical primarily responsible for cork taint in wines]]

A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine but at insufficient concentrations to adversely affect it. However, when the concentration of these compounds greatly exceeds the sensory threshold, they replace or obscure the flavors and aromas that the wine should be expressing (or that the winemaker wants the wine to express). Ultimately the quality of the wine is reduced, making it less appealing and sometimes undrinkable.M. Baldy "The University Wine Course" Third Edition pgs 37-39, 69-80, 134-140 The Wine Appreciation Guild 2009 {{ISBN|0-932664-69-5}}

The yeast Brettanomyces produces an array of metabolites when growing in wine, some of which are volatile phenolic compounds. Brettanomyces converts p-coumaric acid to 4-vinylphenol via the enzyme cinnamate decarboxylase.[http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=193 Brettanomyces Monitoring by Analysis of 4-ethylphenol and 4-ethylguaiacol] {{Webarchive|url=https://web.archive.org/web/20080219204946/http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=193 |date=2008-02-19 }} at etslabs.com 4-Vinylphenol is further reduced to 4-ethylphenol by the enzyme vinyl phenol reductase. 4-Ethylphenol causes a wine fault at a concentration of greater than 140 μg/L. Other compounds produced by Brettanomyces that cause wine faults include 4-ethylguaiacol and isovaleric acid.

Coumaric acid is sometimes added to microbiological media, enabling the positive identification of Brettanomyces by smell.

Geraniol is a by-product of the metabolism of sorbate.

Fusel alcohols are a mixture of several alcohols (chiefly amyl alcohol) produced as a by-product of alcoholic fermentation.

{{Portal|Wine}}

• Alcohol (drug)
• Beer chemistry
• Food chemistry
• Premature oxidation
• Congener (alcohol), such as tryptophol

{{reflist}}

• Comprehensive Natural Products II — Chemistry and Biology, chapter 3.26 – Chemistry of Wine, volume 3, pages 1119–1172. Véronique Cheynier, Rémi Schneider, Jean-Michel Salmon and Hélène Fulcrand, {{doi|10.1016/B978-008045382-8.00088-5}}

{{Commonscat|Wine chemistry}}

• [https://books.google.com/books?id=q_AkYRM-RR8C&pg=PR15 Wine Chemistry and Biochemistry, by M. Victoria Moreno-Arribas, Carmen Polo and María Carmen Polo, on Google books]
• [https://books.google.com/books?id=MAqs81hq7TMC&pg=PA190 Mass Spectrometry in Grape and Wine Chemistry, by Riccardo Flamini and Pietro Traldi, on Google books]
• Antoine de Saporta La Chimie des vins: les vins naturels, les vins manipulés et falsifiés (1889). [https://books.google.com/books?id=_b8NMwEACAAJ Google Books]

{{Alcohol and health}}

{{Winemaking}}

{{Food chemistry}}