{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,2]],"date-time":"2026-04-02T15:37:26Z","timestamp":1775144246393,"version":"3.50.1"},"reference-count":37,"publisher":"Elsevier","isbn-type":[{"value":"9780128166819","type":"print"}],"license":[{"start":{"date-parts":[[2019,1,1]],"date-time":"2019-01-01T00:00:00Z","timestamp":1546300800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2019]]},"DOI":"10.1016\/b978-0-12-816681-9.00011-4","type":"book-chapter","created":{"date-parts":[[2019,8,23]],"date-time":"2019-08-23T13:22:17Z","timestamp":1566566537000},"page":"385-417","source":"Crossref","is-referenced-by-count":12,"title":["Qualitative and Quantitative Chemical Composition of Wine"],"prefix":"10.1016","author":[{"given":"Monica","family":"Butnariu","sequence":"first","affiliation":[]},{"given":"Alina","family":"Butu","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"issue":"2","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0010","doi-asserted-by":"crossref","first-page":"e0149666","DOI":"10.1371\/journal.pone.0149666","article-title":"Impacts of grapevine leafroll disease on fruit yield and grape and wine chemistry in a wine grape (Vitis vinifera L.) cultivar","volume":"11","author":"Alabi","year":"2016","journal-title":"PLoS One"},{"issue":"1","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0015","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.jfca.2014.01.004","article-title":"Adding oenological tannin vs. overripe grapes: effect on the phenolic composition of red wines","volume":"34","author":"Alcalde-Eon","year":"2014","journal-title":"J. Food Compos. Anal."},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0020","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.prostaglandins.2017.03.002","article-title":"Postprandial effects of wine consumption on platelet activating factor metabolic enzymes","volume":"130","author":"Argyrou","year":"2017","journal-title":"Prostaglandins Other Lipid Mediat."},{"issue":"16","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0025","doi-asserted-by":"crossref","first-page":"4665","DOI":"10.1093\/jxb\/ert489","article-title":"Long-term in vitro culture of grape berries and its application to assess the effects of sugar supply on anthocyanin accumulation","volume":"65","author":"Dai","year":"2014","journal-title":"J. Exp. Bot."},{"issue":"8","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0030","doi-asserted-by":"crossref","first-page":"3217","DOI":"10.1021\/jf803463h","article-title":"Volatile compounds in acacia, chestnut, cherry, ash, and oak woods, with a view to their use in cooperage","volume":"57","author":"de Sim\u00f3n","year":"2009","journal-title":"J. Agric. Food Chem."},{"issue":"2","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0035","doi-asserted-by":"crossref","first-page":"226","DOI":"10.5344\/ajev.2006.57.2.226","article-title":"Determination of vitispirane in wines by stable isotope dilution assay","volume":"57","author":"Eggers","year":"2006","journal-title":"Am. J. Enol. Vitic."},{"issue":"2","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0040","doi-asserted-by":"crossref","first-page":"292","DOI":"10.3390\/molecules22020292","article-title":"Wine flavonoids in health and disease prevention","volume":"22","author":"Fernandes","year":"2017","journal-title":"Molecules"},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0045","doi-asserted-by":"crossref","first-page":"431","DOI":"10.1016\/j.foodchem.2016.08.020","article-title":"Melatonin and derived l-tryptophan metabolites produced during alcoholic fermentation by different wine yeast strains","volume":"217","author":"Fern\u00e1ndez-Cruz","year":"2017","journal-title":"Food Chem."},{"issue":"41","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0050","doi-asserted-by":"crossref","first-page":"10015","DOI":"10.1021\/jf503089u","article-title":"Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels","volume":"62","author":"Ferreira","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0055","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.foodchem.2016.09.024","article-title":"Characterization of neural network generalization in the determination of pH and anthocyanin content of wine grape in new vintages and varieties","volume":"218","author":"Gomes","year":"2017","journal-title":"Food Chem."},{"issue":"11","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0060","doi-asserted-by":"crossref","first-page":"2414","DOI":"10.1021\/acs.jafc.6b05554","article-title":"Production and isomeric distribution of Xanthylium cation pigments and their precursors in wine-like conditions: impact of Cu(II), Fe(II), Fe(III), Mn(II), Zn(II), and Al(III)","volume":"65","author":"Guo","year":"2017","journal-title":"J. Agric. Food Chem."},{"issue":"2","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0065","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1089\/jmf.2015.3488","article-title":"Combined supplementation with grape pomace and Omija fruit ethanol extracts dose-dependently improves body composition, plasma lipid profiles, inflammatory status, and antioxidant capacity in overweight and obese subjects","volume":"19","author":"Han","year":"2016","journal-title":"J. Med. Food"},{"issue":"1","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0070","doi-asserted-by":"crossref","first-page":"556","DOI":"10.1016\/j.foodchem.2012.10.141","article-title":"Glucose, fructose and sucrose increase the solubility of protein\u2013tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments","volume":"138","author":"Harbertson","year":"2013","journal-title":"Food Chem."},{"issue":"1","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0075","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/j.foodchem.2013.10.153","article-title":"Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: prediction of antioxidant activities and classification of wines using artificial neural networks","volume":"150","author":"Hosu","year":"2014","journal-title":"Food Chem."},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0080","doi-asserted-by":"crossref","first-page":"53","DOI":"10.3389\/fpls.2017.00053","article-title":"Dissecting the biochemical and transcriptomic effects of a locally applied heat treatment on developing cabernet sauvignon grape berries","volume":"8","author":"Lecourieux","year":"2017","journal-title":"Front. Plant Sci."},{"issue":"2","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0085","doi-asserted-by":"crossref","first-page":"e30628","DOI":"10.1371\/journal.pone.0030628","article-title":"Monitoring gaseous CO2 and ethanol above champagne glasses: flute versus coupe, and the role of temperature","volume":"7","author":"Liger-Belair","year":"2012","journal-title":"PLoS One"},{"issue":"2","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0090","doi-asserted-by":"crossref","first-page":"248","DOI":"10.1111\/1750-3841.13598","article-title":"Aroma glycosides in grapes and wine","volume":"82","author":"Liu","year":"2017","journal-title":"J. Food Sci."},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0095","doi-asserted-by":"crossref","first-page":"831","DOI":"10.3389\/fmicb.2016.00831","article-title":"Design and performance testing of a DNA extraction assay for sensitive and reliable quantification of acetic acid Bacteria directly in red wine using real time PCR","volume":"7","author":"Longin","year":"2016","journal-title":"Front. Microbiol."},{"issue":"1","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0100","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.foodchem.2004.01.025","article-title":"Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry","volume":"88","author":"Lopez","year":"2004","journal-title":"Food Chem."},{"issue":"4","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0105","first-page":"407","article-title":"Phenolic and aroma composition of white wines produced by prolonged maceration and maturation in wooden barrels","volume":"53","author":"Luki\u0107","year":"2015","journal-title":"Food Technol. Biotechnol."},{"issue":"1\u20132","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0110","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.chroma.2005.07.126","article-title":"Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines","volume":"1098","author":"Mar\u00edn","year":"2005","journal-title":"J. Chromatogr. A"},{"issue":"1","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0115","doi-asserted-by":"crossref","first-page":"C71","DOI":"10.1111\/j.1750-3841.2011.02441.x","article-title":"Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: influence of nitrogen compounds and grape variety","volume":"77","author":"Mart\u00ednez-Gil","year":"2012","journal-title":"J. Food Sci."},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0120","doi-asserted-by":"crossref","first-page":"1337","DOI":"10.3389\/fpls.2016.01337","article-title":"Transcriptomic and metabolomic networks in the grape berry illustrate that it takes more than flavonoids to fight against ultraviolet radiation","volume":"7","author":"Matus","year":"2016","journal-title":"Front. Plant Sci."},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0125","doi-asserted-by":"crossref","first-page":"822","DOI":"10.1016\/j.foodchem.2015.12.081","article-title":"Oxygen consumption by oak chips in a model wine solution; influence of the botanical origin, toast level and ellagitannin content","volume":"199","author":"Navarro","year":"2016","journal-title":"Food Chem."},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0130","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1016\/j.aca.2016.07.045","article-title":"Recent trends in the determination of biogenic amines in fermented beverages\u2014a review","volume":"939","author":"Ord\u00f3\u00f1ez","year":"2016","journal-title":"Anal. Chim. Acta"},{"issue":"7","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0135","doi-asserted-by":"crossref","first-page":"3186","DOI":"10.1021\/jf104219t","article-title":"In-depth search focused on furans, lactones, volatile phenols, and acetals as potential age markers of Madeira wines by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction","volume":"59","author":"Perestrelo","year":"2011","journal-title":"J. Agric. Food Chem."},{"issue":"6","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0140","doi-asserted-by":"crossref","first-page":"1603","DOI":"10.1111\/jam.13465","article-title":"Influence of freezing temperatures prior to freeze\u2013drying on viability of yeasts and lactic acid bacteria isolated from wine","volume":"122","author":"Polo","year":"2017","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0145","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.ijfoodmicro.2015.04.037","article-title":"Increase of fruity aroma during mixed T. delbrueckii\/S. cerevisiae wine fermentation is linked to specific esters enhancement","volume":"207","author":"Renault","year":"2015","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0150","series-title":"Handbook of Enology: The Chemistry of Wine Stabilization and Treatments","author":"Rib\u00e9reau-Gayon","year":"2006"},{"issue":"4","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0155","doi-asserted-by":"crossref","first-page":"424","DOI":"10.5344\/ajev.2014.14003","article-title":"Characterization of the aroma of Central Otago Pinot noir wines using sensory reconstitution studies","volume":"65","author":"Rutan","year":"2014","journal-title":"Am. J. Enol. Vitic."},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0160","doi-asserted-by":"crossref","first-page":"9717","DOI":"10.1021\/jf201450q","article-title":"Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages","volume":"59","author":"Sefton","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0165","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/j.foodchem.2014.12.077","article-title":"Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentation","volume":"177","author":"Sheridan","year":"2015","journal-title":"Food Chem."},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0170","doi-asserted-by":"crossref","first-page":"435","DOI":"10.5344\/ajev.2014.13144","article-title":"Diurnal changes in amino acid concentrations in riesling and chardonnay grape juices and a possible role of sunlight","volume":"65","author":"Wang","year":"2014","journal-title":"Am. J. Enol. Vitic."},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0175","doi-asserted-by":"crossref","first-page":"416","DOI":"10.1186\/s12864-016-2660-z","article-title":"Combined physiological, transcriptome, and cis-regulatory element analyses indicate that key aspects of ripening, metabolism, and transcriptional program in grapes (Vitis vinifera L.) are differentially modulated accordingly to fruit size","volume":"17","author":"Wong","year":"2016","journal-title":"BMC Genomics"},{"issue":"9","key":"10.1016\/B978-0-12-816681-9.00011-4_bb0180","doi-asserted-by":"crossref","first-page":"S490","DOI":"10.1111\/j.1750-3841.2010.01829.x","article-title":"Use of species other than oak to flavor wine: an exploratory survey","volume":"75","author":"Young","year":"2010","journal-title":"J. Food Sci."},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0185","doi-asserted-by":"crossref","first-page":"1","DOI":"10.5344\/ajev.2009.60.1.1","article-title":"New Zealand sauvignon blanc distinct flavor characteristics: sensory, chemical, and consumer aspects","volume":"60","author":"Lund","year":"2009","journal-title":"Am. J. Enol. Vitic."},{"key":"10.1016\/B978-0-12-816681-9.00011-4_bb0190","doi-asserted-by":"crossref","first-page":"2998","DOI":"10.1021\/jf205203b","article-title":"Sensory threshold of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and concentrations in young Riesling and non-riesling wines","volume":"60","author":"Sacks","year":"2012","journal-title":"J. Agric. Food Chem."}],"container-title":["Quality Control in the Beverage Industry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780128166819000114?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780128166819000114?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2023,9,19]],"date-time":"2023-09-19T11:35:56Z","timestamp":1695123356000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/B9780128166819000114"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019]]},"ISBN":["9780128166819"],"references-count":37,"URL":"https:\/\/doi.org\/10.1016\/b978-0-12-816681-9.00011-4","relation":{},"subject":[],"published":{"date-parts":[[2019]]}}}