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Liquid Chromatography–Mass Spectrometry-Based Metabolomics for Understanding the Compositional Changes Induced by Oxidative or Anoxic Storage of Red Wines
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/open.201700044openalex-snapshot
The Hidden Face of Wine Polyphenol Polymerization Highlighted by High‐Resolution Mass Spectrometry
inferredcites →https://doi.org/10.1002/rcm.6705openalex-snapshot
Constructing a mass measurement error surface to improve automatic annotations in liquid chromatography/mass spectrometry based metabolomics
inferredcites →https://doi.org/10.1002/rcm.7115openalex-snapshot
Putative identification of new p ‐coumaroyl glycoside flavonoids in grape by ultra‐high performance liquid chromatography/high‐resolution mass spectrometry
inferredcites →https://doi.org/10.1007/978-1-4939-7643-0_16openalex-snapshot
LC-MS Untargeted Protocol for the Analysis of Wine
inferredcites →https://doi.org/10.1007/s11101-012-9242-8openalex-snapshot
Phenolic compounds: from plants to foods
inferredcites →https://doi.org/10.1007/s11306-007-0082-2openalex-snapshot
Proposed minimum reporting standards for chemical analysis
inferredcites →https://doi.org/10.1007/s11306-014-0638-xopenalex-snapshot
The influence of storage on the “chemical age” of red wines
inferredcites →https://doi.org/10.1007/s11306-020-1641-zopenalex-snapshot
LC–MS untargeted approach showed that methyl jasmonate application on Vitis labrusca L. grapes increases phenolics at subtropical Brazilian regions
inferredcites →https://doi.org/10.1007/s12161-016-0502-xopenalex-snapshot
Metabolomics in Grape and Wine: Definition, Current Status and Future Prospects
inferredcites →https://doi.org/10.1007/s13197-019-03991-4openalex-snapshot
Characterization and classification of wines according to geographical origin, vintage and specific variety based on elemental content: a new chemometric approach
inferredcites →https://doi.org/10.1016/b978-0-12-472550-8.50010-xopenalex-snapshot
Stability of Anthocyanins in Foods
inferredcites →https://doi.org/10.1016/j.aca.2005.10.062openalex-snapshot
Formation of anthocyanin–flavanol adducts in model solutions
inferredcites →https://doi.org/10.1016/j.aca.2005.11.028openalex-snapshot
Changes in the detailed pigment composition of red wine during maturity and ageing
inferredcites →https://doi.org/10.1016/j.aca.2009.11.049openalex-snapshot
Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling
inferredcites →https://doi.org/10.1016/j.aca.2014.09.049openalex-snapshot
Climatic and geographical dependence of the H, C and O stable isotope ratios of Italian wine
inferredcites →https://doi.org/10.1016/j.chroma.2014.07.011openalex-snapshot
Quantitative analysis of free and bonded forms of volatile sulfur compouds in wine. Basic methodologies and evidences showing the existence of reversible cation-complexed forms
inferredcites →https://doi.org/10.1016/j.chroma.2015.12.010openalex-snapshot
Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen
inferredcites →https://doi.org/10.1016/j.chroma.2019.02.052openalex-snapshot
Gas chromatographic-sulfur chemiluminescent detector procedures for the simultaneous determination of free forms of volatile sulfur compounds including sulfur dioxide and for the determination of their metal-complexed forms
inferredcites →https://doi.org/10.1016/j.foodchem.2010.10.102openalex-snapshot
Proanthocyanidin profile and antioxidant capacity of Brazilian Vitis vinifera red wines
inferredcites →https://doi.org/10.1016/j.foodchem.2010.12.056openalex-snapshot
Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age
inferredcites →https://doi.org/10.1016/j.foodchem.2013.02.055openalex-snapshot
Garnacha Tintorera-based sweet wines: Chromatic properties and global phenolic composition by means of UV–Vis spectrophotometry
inferredcites →https://doi.org/10.1016/j.foodchem.2015.09.084openalex-snapshot
Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC–MS based metabolomics
inferredcites →https://doi.org/10.1016/j.foodchem.2015.11.111openalex-snapshot
Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines
inferredcites →https://doi.org/10.1016/j.foodchem.2017.03.125openalex-snapshot
The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage
inferredcites →https://doi.org/10.1016/j.foodchem.2017.09.122openalex-snapshot
Micro-oxygenation does not eliminate hydrogen sulfide and mercaptans from wine; it simply shifts redox and complex-related equilibria to reversible oxidized species and complexed forms
inferredcites →https://doi.org/10.1016/j.foodchem.2020.127795openalex-snapshot
Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction
inferredcites →https://doi.org/10.1016/j.foodchem.2020.127905openalex-snapshot
Composition and evolution of oligomeric proanthocyanidin–malvidin glycoside adducts in commercial red wines
inferredcites →https://doi.org/10.1016/j.foodqual.2015.01.014openalex-snapshot
A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept
inferredcites →https://doi.org/10.1016/j.talanta.2014.05.008openalex-snapshot
Evaluation of the multi-element capabilities of collision/reaction cell inductively coupled plasma–mass spectrometry in wine analysis
inferredcites →https://doi.org/10.1016/j.tifs.2017.07.005openalex-snapshot
Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color
inferredcites →https://doi.org/10.1016/s0003-2670(01)01523-9openalex-snapshot
‘Untypical aging off-flavor’ in wine: formation of 2-aminoacetophenone and evaluation of its influencing factors
inferredcites →https://doi.org/10.1016/s0021-9673(96)00485-2openalex-snapshot
Study of the acetaldehyde induced polymerisation of flavan-3-ols by liquid chromatography-ion spray mass spectrometry
inferredcites →https://doi.org/10.1016/s0021-9673(99)00993-0openalex-snapshot
Analysis of tetrahydro-β-carboline-3-carboxylic acids in foods by solid-phase extraction and reversed-phase high-performance liquid chromatography combined with fluorescence detection
inferredcites →https://doi.org/10.1021/acs.jafc.0c00879openalex-snapshot
Use of Untargeted Liquid Chromatography–Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs
inferredcites →https://doi.org/10.1021/acs.jafc.5b04634openalex-snapshot
Release and Formation of Oxidation-Related Aldehydes during Wine Oxidation
inferredcites →https://doi.org/10.1021/acs.jafc.6b01638openalex-snapshot
Formation and Release of H 2 S, Methanethiol, and Dimethylsulfide during the Anoxic Storage of Wines at Room Temperature
inferredcites →https://doi.org/10.1021/acs.jafc.6b05418openalex-snapshot
Copper(II)-Mediated Hydrogen Sulfide and Thiol Oxidation to Disulfides and Organic Polysulfanes and Their Reductive Cleavage in Wine: Mechanistic Elucidation and Potential Applications
inferredcites →https://doi.org/10.1021/acs.jafc.7b01722openalex-snapshot
Molecular Interaction Between Salivary Proteins and Food Tannins
inferredcites →https://doi.org/10.1021/acs.jafc.7b02427openalex-snapshot
Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine
inferredcites →https://doi.org/10.1021/acs.jafc.8b04690openalex-snapshot
Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model Wine
inferredcites →https://doi.org/10.1021/acs.jafc.9b00127openalex-snapshot
Wine Reduction Potentials: Are These Measured Values Really Reduction Potentials?
inferredcites →https://doi.org/10.1021/bk-2015-1203.ch003openalex-snapshot
Influence of Storage Conditions on the Composition of Red Wines
inferredcites →https://doi.org/10.1021/jf001081lopenalex-snapshot
Color and Stability of Pigments Derived from the Acetaldehyde-Mediated Condensation between Malvidin 3-O-Glucoside and (+)-Catechin
inferredcites →https://doi.org/10.1021/jf011180eopenalex-snapshot
Changes in Proanthocyanidin Chain Length in Winelike Model Solutions
inferredcites →https://doi.org/10.1021/jf020943aopenalex-snapshot
A New Class of Blue Anthocyanin-Derived Pigments Isolated from Red Wines
inferredcites →https://doi.org/10.1021/jf0345402openalex-snapshot
Reactions of Anthocyanins and Tannins in Model Solutions
inferredcites →https://doi.org/10.1021/jf052842topenalex-snapshot
Influence of Micro-Oxygenation Treatment before Oak Aging on Phenolic Compounds Composition, Astringency, and Color of Red Wine
inferredcites →https://doi.org/10.1021/jf062432kopenalex-snapshot
An Assessment of the Role Played by Some Oxidation-Related Aldehydes in Wine Aroma
inferredcites →https://doi.org/10.1021/jf0626258openalex-snapshot
Analysis of Ethylidene-Bridged Flavan-3-ols in Wine
inferredcites →https://doi.org/10.1021/jf070038wopenalex-snapshot
Ethylidene-Bridged Flavan-3-ols in Red Wine and Correlation with Wine Age
inferredcites →https://doi.org/10.1021/jf0709653openalex-snapshot
Evaluation of the Formation and Stability of Hydroxyalkylsulfonic Acids in Wines
inferredcites →https://doi.org/10.1021/jf1043585openalex-snapshot
Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen
inferredcites →https://doi.org/10.1021/jf301571qopenalex-snapshot
Phenolic Compositions of 50 and 30 Year Sequences of Australian Red Wines: The Impact of Wine Age
inferredcites →https://doi.org/10.1021/jf502082zopenalex-snapshot
Monitoring Alcoholic Fermentation: An Untargeted Approach
inferredcites →https://doi.org/10.1021/jf8006147openalex-snapshot
Effect of Micro-oxygenation on Color and Anthocyanin-Related Compounds of Wines with Different Phenolic Contents
inferredcites →https://doi.org/10.1021/jf980628hopenalex-snapshot
Competition between (+)-Catechin and (−)-Epicatechin in Acetaldehyde-Induced Polymerization of Flavanols
inferredcites →https://doi.org/10.1038/s41598-018-19185-5openalex-snapshot
The impact of SO2 on wine flavanols and indoles in relation to wine style and age
inferredcites →https://doi.org/10.1038/s41598-020-69483-0openalex-snapshot
Kinetic investigations of sulfite addition to flavanols
inferredcites →https://doi.org/10.1039/p19960000735openalex-snapshot
Structure of new anthocyanin-derived wine pigments
inferredcites →https://doi.org/10.1080/10408398.2018.1427043openalex-snapshot
Loss and formation of malodorous volatile sulfhydryl compounds during wine storage
inferredcites →https://doi.org/10.1093/nar/gky310openalex-snapshot
MetaboAnalyst 4.0: towards more transparent and integrative metabolomics analysis
inferredcites →https://doi.org/10.1104/pp.110.160275openalex-snapshot
Identification of Putative Stage-Specific Grapevine Berry Biomarkers and Omics Data Integration into Networks
inferredcites →https://doi.org/10.1371/journal.pone.0037783openalex-snapshot
A Metabolomic Approach to the Study of Wine Micro-Oxygenation
inferredcites →https://doi.org/10.3389/fchem.2018.00020openalex-snapshot
Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation
inferredcites →https://doi.org/10.3390/molecules22020192openalex-snapshot
Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013
inferredcites →https://doi.org/10.5344/ajev.2010.09122openalex-snapshot
Sensory and Color Changes Induced by Microoxygenation Treatments of Pinot noir before and after Malolactic Fermentation
inferredcites →https://doi.org/10.5344/ajev.2010.61.2.166openalex-snapshot
Further Studies on the Mechanism of Interaction of Polyphenols, Oxygen, and Sulfite in Wine
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Proanthocyanidins (Pas) Composition Analysis of Different Cultivars and Some Relatives in Persimmon (Diospyros Kaki Thunb.) Fruit
inferred← citeshttps://doi.org/10.1002/mas.70013openalex-snapshot
Mass Spectrometry‐Based Applications in Tannin Analytics: From Qualitative and Quantitative Analyses to Biological Activity
inferred← citeshttps://doi.org/10.1007/s11694-023-02146-6openalex-snapshot
Changes in secondary metabolites of grape skins in response to different postharvest dehydration temperatures as evaluated by UPLC-Q-TOF-MS
inferred← citeshttps://doi.org/10.1016/bs.adgen.2024.11.001openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.fochx.2026.103889openalex-snapshot
Determination of non-volatile metabolic profiles and their sensory relevance in different grades of brandy through widely targeted metabolomics
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.135740openalex-snapshot
PANI sensor for monitoring the oxidative degradation of wine using cyclic voltammetry
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.136092openalex-snapshot
A method for the quantitative and reversible trapping of sulfidic gases from headspaces and its application to the study of wine reductive off-odors
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148098openalex-snapshot
Chemical changes in the volatile composition associated to the anoxic and oxidative storages of red wines
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148560openalex-snapshot
Characterization of condensed tannin oxidative transformation pathways during red wine ageing: Insights from pseudo-targeted metabolomics
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.112125openalex-snapshot
Accurate quantitative determination of the total amounts of Strecker aldehydes contained in wine. Assessment of their presence in table wines
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113923openalex-snapshot
UHPLC-QTOF-MS-based untargeted metabolomic authentication of Chinese red wines according to their grape varieties
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.120656openalex-snapshot
Wine processing as a chemical driver for reprogramming the metabolomic profile and color phenotype of Radix Paeoniae Rubra: an integrative molecular networking and thermochemical study
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Comparative metabolic profiling of Cabernet Sauvignon wines reveals the potential of different Wickerhamomyces anomalus co-fermented with commercial Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1021/acs.jafc.5c04010openalex-snapshot
Kinetic Studies on the Ability of Wines to Produce Hydrogen Sulfide (H2S) and Methanethiol (MeSH)
inferred← citeshttps://doi.org/10.1021/acs.jafc.6c04648openalex-snapshot
A Metabolome Atlas of Grape Biodiversity
inferred← citeshttps://doi.org/10.1111/ajgw.12490openalex-snapshot
Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes
inferred← citeshttps://doi.org/10.3390/beverages8040076openalex-snapshot
Decoding the Proanthocyanins Profile of Italian Red Wines
inferred← citeshttps://doi.org/10.3390/chemosensors11030165openalex-snapshot
A Strategy for Differentiating Oak Barrel Aged and Non-Oak Barrel Aged Wines by Using UHPLC–HRMS Combined with Chemometrics
inferred← citeshttps://doi.org/10.3390/metabo11120829openalex-snapshot
LC–MS-Based Metabolomics Discriminates Premium from Standard Chilean cv. Cabernet Sauvignon Wines from Different Valleys
inferred← citeshttps://doi.org/10.3390/molecules26041087openalex-snapshot
Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins
inferred← citeshttps://doi.org/10.3390/molecules26102837openalex-snapshot
Development of a Wine Metabolomics Approach for the Authenticity Assessment of Selected Greek Red Wines
inferred← citeshttps://doi.org/10.3390/molecules27041359openalex-snapshot
Elucidating the Color of Rosé Wines Using Polyphenol-Targeted Metabolomics
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Untargeted Metabolomics Approach Using UHPLC-HRMS to Unravel the Impact of Fermentation on Color and Phenolic Composition of Rosé Wines
inferred← citeshttps://doi.org/10.3390/molecules31010179openalex-snapshot
Optimizing Wine Production from Hybrid Cultivars: Impact of Grape Maceration Time on the Content of Bioactive Compounds
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Déterminants du comportement des pigments au cours de la fermentation alcoolique des vins rosés
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