wine

Ethyl 3-hydroxybutyrate, a fragrance, is found in Tribolium castaneum and wine.

Malvidin-3-glucoside chloride (Oenin chloride) has antioxidant activity, alone is not oxidized in the presence of grape polyphenol oxidase. Malvidin-3-O-glucoside chloride's color stabilization at a higher pH can be explained by self-aggregation of the flavylium cation and copigmentation with the Z-chalcone form.

Macowine is a useful organic compound for research related to life sciences and the catalog number is T125084.

Endothelin 1 (swine, human) acetate is a synthetic peptide with the sequence of human and swine Endothelin 1. Endothelin 1 is a potent endogenous vasoconstrictor and acts through two types of receptors ETA and ETB.

Tubotaiwine shows selective activity against L. infantum. Tubotaiwine and apparicine have affinity for adenosine receptors in the micromolar range and also have in-vivo analgesic activity in mice.

4-Vinylphenol is the metabolite of p-coumaric and ferulic acid by lactic acid bacteria in wine found in Hedyotis diffusa Willd. 4-Vinylphenol induces apoptosis in vivo.

Ethyl caprate (Ethyl decanoate) is a flavor and food additive present in wine and is used in food, flavors and cosmetics.

The physiologic effect of Methyl Paraben (Nipagin) is by means of Increased Histamine Release, and Cell-mediated Immunity. Methyl Paraben (Nipagin) is an antimicrobial agent, preservative, flavouring agent. Methyl Paraben (Nipagin) is a constituent of cloudberry, yellow passion fruit, white wine, botrytised wine and Bourbon vanilla.The physiologic effect of Methyl Paraben (Nipagin) has been shown to exhibit anti-microbial function.

Hippuric acid (2-Benzamidoacetic acid) is an acyl glycine formed by the conjugation of benzoic acid with glycine. Hippuric acid) is a normal component of urine and is typically increased with increased consumption of phenolic compounds (tea, wine, fruit juices). These phenols are converted to benzoic acid which is then converted to hippuric acid and excreted in the urine.

(S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a tart-tasting organic dicarboxylic acid found in many sour foods, such as apples, and contributes to the sourness of green apples and tartness of wine, although its concentration decreases with fruit ripeness (wikipedia). In its ionized form, it is called malate, an intermediate in the TCA cycle alongside fumarate, and can be formed from pyruvate through anaplerotic reactions. In humans, malic acid is derived from food sources and synthesized in the body via the citric acid cycle in mitochondria, playing a crucial role in energy production under both aerobic and anaerobic conditions. Under aerobic conditions, malate is oxidized to oxaloacetate, providing reducing equivalents via the malate-aspartate redox shuttle, while during anaerobic conditions, its simultaneous reduction to succinate and oxidation to oxaloacetate removes excess reducing equivalents, reversing hypoxia's inhibition of glycolysis and energy production. Studies on rats have shown that tissue malate depletes following exhaustive physical activity, suggesting that malic acid deficiency may cause physical exhaustion. Administering malic acid to rats has been shown to elevate mitochondrial malate, increasing mitochondrial respiration and energy production.

L-Tartaric acid ((2R,3R)-(+)-Tartaric acid) occurs naturally in many plants, particularly grapes and tamarinds, and is one of the main acids found in wine. It is used as an antioxidant. Salts of tartaric acid are known as tartrates. L-Tartaric acid is a muscle toxin, which works by inhibiting the production of malic acid, and in high doses causes paralysis and death.

4-Ethylphenol is the volatile phenol associated with the aroma in wine.

2,3-Pentanedione is a food additive that also occurs naturally as a fermentation product in beer, wine and yogurt and is released during the roasting of coffee beans. Inhalation of 2,3-Pentanedione is thought to be the cause of severe respiratory disease in humans, including occlusive bronchitis.

Vanillic Acid (Acide vanillique) is used as a condiment in food,which used in wine and vinegar. It is an intermediate in the production of vanillin from ferulic acid.

Homovanillyl alcohol, a biological metabolite of Hydroxytyrosol, is a phenolic compound found in virgin olive oil (VOO) and wine. It exhibits high scavenging activities, protects red blood cells from hemolysis in a dose-dependent manner, and has a protective effect on cardiovascular disease and total mortality.

Methyl octanoate (Methyl n-Octanoate) is a volatile compound and an aroma component persimmon wine.

4-Ethylcatechol is present in red wine and can be extracted from Glechoma longituba (NaKai) Kupr.4-Ethylcatechol induces DNA damage in the presence of Cu(II).4-Ethylcatechol is a potent antiplatelet compound.

4′-Hydroxy-2′-methylacetophenone, a red wine aroma compound isolated from the cv. Bobal grape variety, exhibits ciliate toxicity and inhibits T. pyriformis growth with an IC50 of 0.65 mM[1][2].

4-Methyl-1-pentanol (Isohexanol), a volatile aroma compound found in red wine from the cv. Kalecik Karası cultivar, enhances the beverage's scent profile.

Cognac oil, predominantly derived from wine lees, exhibits distinctive fatty acid compositions, characterized by high proportions of Palmitic acid (59.26%), Linoleic acid (11.92%), Myristic acid (8.97%), and Oleic acid (8.3%) among other fatty acids. Notably, the application of Cognac oil enhances the permeability of Rhodamine 6G (R6G) across various membranes, resulting in a generalized increase in permeation.

rel-(2R,3S)-2,3-Dihydroxysuccinic acid hydrate (meso-Tartaric acid monohydrate) occurs naturally in many plants, particularly grapes and tamarinds, and is one of the main acids found in wine. It is used as an antioxidant. Salts of tartaric acid are known as tartrates. Tartaric acid is a muscle toxin that inhibits the production of malic acid and, in high doses, causes paralysis and death.

Quercetin Dihydrate (Sophoretin) is a polyphenolic flavonoid that was found in a wide variety of plant-based foods, such as apples, onions, berries, and red wine. It is used for their nervous system and anticancer effects.

D-Glucono-1,4-Lactone ((3R,4R,5R)-5-((R)-1,2-Dihydroxyethyl)-3,4-dihydroxydihydrofuran-2(3H)-one) is used as an antifungal agent.D-Glucono-1,4-Lactone is found in wine and is a natural preservative.

Glucose oxidase, an enzyme extracted from the fungus Aspergillus niger, is an important industrial enzyme in the food industry and is widely used in the deoxygenation of foods such as wine, beer, fruit juice, milk powder, and in the improvement of flour and prevention of browning of foods, etc. It has antioxidant and potential anticancer activities.