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Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 3. == Types of natural molecules present in wine == * Acids in wine * Phenolic compounds in wine * Proteins in wine * Sugars in wine * Yeast assimilable nitrogen * Minerals * Dissolved gas (CO2) * Monoterpenes〔Monoterpenes in grape juice and wines. M. Jiménez, Journal of Chromatography A, Volume 881, Issues 1–2, 9 June 2000, Pages 557–567, 〕 and sesquiterpenes〔Terpenes in the aroma of grapes and wines: A review. J. Marais, S. Afr. J. Enol. Vitic., 1983, volume 4, number 2, pages 49-58 ((article ))〕 such as linalool and α-terpineol〔Inhibition 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, 〕 * 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, 〕〔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, 〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「wine chemistry」の詳細全文を読む スポンサード リンク
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