Published June 19, 2026 | Version v1
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Wine Chemistry Explained: Polyphenols,Terroir, and Botanical Systems Science.

Authors/Creators

  • 1. BACosgrove Scientific Researcher Inc.

Description

Wine is a complex botanical system comprising water, ethanol, and a diverse array of low-concentration compounds that determine its physicochemical and sensory properties. This study examines the contributions of polyphenols, volatile metabolites, mineral constituents, and fermentation processes to wine chemistry. Interactions among grape-derived phytochemicals, soil composition, microbial activity, and environmental conditions produce a dynamic matrix characterized by synergistic effects. This systems-level framework provides insight into plant-derived chemical interactions relevant to oxidative stress modulation and inflammatory processes.

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Is part of
Publication: 10.5281/zenodo.20319137 (DOI)
Publication: 10.5281/zenodo.19140170 (DOI)

References

  • Jackson, R. S. (2014). Wine Science: Principles and Applications. Academic Press. ISBN: 978-0-12-816118-0
  • Robinson, J., Harding, J., & Vouillamoz, J. (2014). Wine Grapes. HarperCollins.
  • Buljeta, I., Pichler, A., Šimunović, J., & Kopjar, M. (2023). Beneficial Effects of Red Wine Polyphenols on Human Health: Comprehensive Review. Current Issues in Molecular Biology, 45(2), 782–798. DOI: 10.3390/cimb45020052
  • Waterhouse, A. L., Sacks, G. L., & Jeffery, D. W. (2016). Understanding Wine Chemistry. Wiley. DOI:10.1002/9781118730720