ArticleScientific reports2018
The impact of SO
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
26 citing papers in PubMed.
- A Metabolome Atlas of Grape Biodiversity.Journal of agricultural and food chemistry · 2026Article
- Wine Bottle Refinement: A Review of Emerging Aging Strategies.Foods (Basel, Switzerland) · 2026Review
- Precision Vinification Without Added Sulphur Dioxide: Real-Time Gas Monitoring Across Multiple Vintages.Foods (Basel, Switzerland) · 2026Article
- Advanced structural characterization of condensed tannin evolution markers in long-aged red wines under different closure oxygen permeabilities.Current research in food science · 2026Article
- Exploring the rich heritage and health benefits of diverse fruit wines and their production.Journal of food science and technology · 2025Review
- Indole Content Profiling During Biological Ageing of Cava Sparkling Wine.Foods (Basel, Switzerland) · 2025Article
- Modulation of Aromatic Amino Acid Metabolism by Indigenous Non-Foods (Basel, Switzerland) · 2024Article
- Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation.Foods (Basel, Switzerland) · 2024Article
- A Review on Wine Flavour Profiles Altered by Bottle Aging.Molecules (Basel, Switzerland) · 2023Review
- A Whiff of Sulfur: One Wind a Day Keeps the Doctor Away.Antioxidants (Basel, Switzerland) · 2022Review
- Sulfonation Reactions behind the Fate of White Wine's Shelf-Life.Metabolites · 2022Article
- Elucidating the Color of Rosé Wines Using Polyphenol-Targeted Metabolomics.Molecules (Basel, Switzerland) · 2022Article
- LC-MS-Based Metabolomics Discriminates Premium from Standard Chilean cv. Cabernet Sauvignon Wines from Different Valleys.Metabolites · 2021Article
- Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging.Molecules (Basel, Switzerland) · 2021Article
- Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines.Metabolites · 2021Article
- Development of a Wine Metabolomics Approach for the Authenticity Assessment of Selected Greek Red Wines.Molecules (Basel, Switzerland) · 2021Article
- Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins.Molecules (Basel, Switzerland) · 2021Article
- Phenolic Compounds as Markers of Wine Quality and Authenticity.Foods (Basel, Switzerland) · 2020Review
- Use of Untargeted Liquid Chromatography-Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs.Journal of agricultural and food chemistry · 2020Article
- Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wine has one of the broadest chemical profiles, and the common oenological practice of adding the antioxidant and antimicrobial sulfur dioxide has a major impact on its metabolomic fingerprint. In this study, we investigated novel discovered oenological reactions primarily occurring between wine metabolites and sulfur dioxide. The sulfonated derivatives of epicatechin, procyanidin B2, indole acetic acid, indole lactic acid and tryptophol were synthesized and for the first time quantified in wine. Analysis of 32 metabolites in 195 commercial wines (1986-2016 vintages) suggested that sulfonation of tryptophan metabolites characterised white wines, in contrast to red wines, where sulfonation of flavanols was preferred. The chemical profile of the oldest wines was strongly characterised by sulfonated flavanols and indoles, indicating that could be fundamental metabolites in explaining quality in both red and white aged wines. These findings offer new prospects for more precise use of sulfur dioxide in winemaking.
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