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wines

" in MedChemExpress (MCE) Product Catalog:

By Targets:	Antibiotic (1) Apoptosis (3) Bacterial (1) Drug Metabolite (1) EGFR (1) Endogenous Metabolite (6) Isotope-Labeled Compounds (5) JAK (1) Na+/K+ ATPase (1) Parasite (3) STAT (1)
By Research Areas:	Cancer (5) Cardiovascular Disease (2) Infection (4) Inflammation/Immunology (1) Metabolic Disease (1) Neurological Disease (1)

Inhibitors & Agonists

Biochemical Assay Reagents

Natural
Products

Isotope-Labeled Compounds

Cat. No.	Product Name	Target	Research Areas	Chemical Structure

HY-W012701

Ethyl 3-hydroxybutyrate

Others Others

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

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

HY-125740

Malvidin-3-glucoside chloride Malvidin-3-O-glucoside chloride; Oenin chloride	Others	Inflammation/Immunology
Malvidin-3-glucoside chloride (Malvidin-3-O-glucoside chloride), a major wine anthocyanin, is effective in promoting resilience against stress by modulating brain synaptic plasticity and peripheral inflammation .

HY-W007511

4-Methyl-1-pentanol Isohexanol	Others	Neurological Disease
4-Methyl-1-pentanol (Isohexanol) is a pentanol added with methyl group, which can be used as a solvent and has excellent synergistic effect with PVCap. 4-Methyl-1-pentanol is also a volatile aroma component of red wine, which is often used in the production and blending of wine. 4-Methyl-1-pentanol can also be used as an alcohol antagonist to antagonize the effects of ethanol and 1-butanol on L1-mediated cell-cell adhesion, and is used in the study of fetal alcohol syndrome .

HY-149751

Methylthiomcresol-C5-COOH	Others	Others
Methylthiomcresol-C5-COOH (Compound F4) is a hapten that can be conjugated to carrier proteins for antigen design. Methylthiomcresol-C5-COOH designed antigen can be applied in ELISA to detect the residual amount of fenthion in white wine samples .

HY-149749

Methylthiomcresol-C3-COOH	Others	Others
Methylthiomcresol-C3-COOH (Compound F2) is a hapten that can be conjugated to carrier proteins for antigen design. Methylthiomcresol-C3-COOH designed antigen can be applied in ELISA to detect the residual amount of fenthion in white wine samples .

HY-W010254

4′-Hydroxy-2′-methylacetophenone	Parasite	Infection
4′-Hydroxy-2′-methylacetophenone, an aroma compound of red wines, is isolated from cv. Bobal grape variety. 4′-Hydroxy-2′-methylacetophenone has ciliate toxicity. 4′-Hydroxy-2′-methylacetophenone inhibits the growth of T. pyriformis, with an IC₅₀ of 0.65 mM .

HY-N2409

Delphinidin chloride	Apoptosis EGFR JAK STAT	Cardiovascular Disease Cancer
Delphinidin chloride is an anthocyanin isolated from berries and red wine. Delphinidin chloride exhibits endothelium-dependent vasodilation and anticancer activity. Delphinidin chloride also modulates JAK/STAT3 and MAPK signaling, thereby inducing apoptosis in HCT116 cells. Delphinidin chloride is also a potent inhibitor of EGFR (IC₅₀: 1.3 μM), shutting down downstream signaling cascades .

HY-W087943S

Methyl octanoate-d15	Isotope-Labeled Compounds
Methyl octanoate-d₁₅ is the deuterium labeled Methyl octanoate. Methyl octanoate, a volatile compound, is an aroma component persimmon wine[1].

HY-W012836S

4-Ethylphenol-d5	Endogenous Metabolite	Others
4-Ethylphenol-d₅ is the deuterium labeled 4-Ethylphenol[1]. 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine[2].

HY-W012836S1

4-Ethylphenol-d10	Endogenous Metabolite	Others
4-Ethylphenol-d₁₀ is the deuterium labeled 4-Ethylphenol[1]. 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine[2].

HY-W087943

Methyl octanoate

Others Others

Methyl octanoate, a volatile compound, is an aroma component persimmon wine .
HY-W012836

4-Ethylphenol

Endogenous Metabolite Others

4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine.

Methyl octanoate	Others	Others
Methyl octanoate, a volatile compound, is an aroma component persimmon wine .

4-Ethylphenol	Endogenous Metabolite	Others
4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine.

HY-138638

Cross-linked dextran LH 20	Others	Others
Cross-linked dextran LH 20 could be used for the isolation and purification of natural compounds and foods, such as red wine, pigments, and flavonoids .

HY-P2877

Tannase	Endogenous Metabolite	Others
Tannase, also known as tanninyl hydrolase, is an enzyme that can hydrolyze ester bonds and tannic acid side bonds, releasing glucose and gallic acid, and is outstanding in clarifying wine and fruit juice .

HY-N7093

Furaneol	Others	Others
Furaneol is mainly isolated from American grape (Vitis labrusca) and its hybrid grape. Furaneol is an important aroma compound in fruits and contribute to the strawberry-like note in some wines .

HY-N4093

Astringin trans-Astringin	Others	Cancer
Astringin (trans-Astringin) is a natural glycoside found in the bark of Picea sitchensis and Picea abies (Norway spruce), in Vitis vinifera cell cultures and in wine. Astringin has potent antioxidant capacity and cancer-chemopreventive activity .

HY-N7513

Homovanillyl alcohol	Drug Metabolite	Cardiovascular Disease
Homovanillyl alcohol is a biological metabolite of Hydroxytyrosol. Hydroxytyrosol is a phenolic compound that is present in virgin olive oil (VOO) and wine. Homovanillyl alcohol protects red blood cells (RBCs) from oxidative injury and has protective effect on cardiovascular disease .

HY-N6697

Aflatoxin G1	Bacterial Antibiotic Parasite	Infection Cancer
Aflatoxin G1 is one type of aflatoxins occuring in nature. It is produced by molds, such as Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are hepatogenic, teratogenic, imunosuppressive, and carcinogenic fungal metabolites found in feeds, nuts, wine-grapes, spices, and other grain crops .

HY-W005288

4-Vinylphenol	Apoptosis Endogenous Metabolite	Cancer
4-Vinylphenol is found in the medicinal herb Hedyotis diffusa Willd, wild rice and is also the metabolite of p-coumaric and ferulic acid by lactic acid bacteria in wine. 4-Vinylphenol induces apoptosis and inhibits blood vessels formation and suppresses invasive breast tumor growth in vivo .

HY-W127787

Tartaric acid sodium hydrate L-(+)-Tartaric acid sodium hydrate	Endogenous Metabolite	Others
L-Tartaric acid (L-(+)-Tartaric acid) sodium hydrate is the enantiomer of D-tartaric acid. L-Tartaric acid (HY-Y0293) is a white crystalline dicarboxylic acid found in many plants, such as grapes, and is one of the main organic acids in wine. L-Tartaric acid sodium hydrate which acts as a flour bulking agent and as a food additive can interact with sodium bicarbonate to produce carbon dioxide .

HY-N7539

Cognac oil	Others	Metabolic Disease
Cognac oil, mainly found in wine lees, has unique fatty acid profiles, including Palmitic acid (59.26%), Linoleic acid (11.92%), Myristic acid (8.97%), Oleic acid (8.3%) and other fatty acids. Cognac oil leads to a general increase in the permeation of R6G (Rhodamine 6G) across all the membranes .

HY-W012998

2,3-Pentanedione	Others	Others
2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

HY-N1467

(-)-α-Terpineol (S)-α-Terpineol	Others	Others
(-)-α-Terpineol ((S)-α-Terpineol), a monoterpene compound, is one of compounds in Melaleuca alternifolia. (-)-α-Terpineol has antioxidant and anti-inflammatory activities .

HY-N6697S

Aflatoxin G1-13C17	Isotope-Labeled Compounds	Cancer
Aflatoxin G1- ¹³C₁₇ is the ¹³C labeled Aflatoxin G1 (HY-N6697) . Aflatoxin G1 is one type of aflatoxins occuring in nature. It is produced by molds, such as Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are hepatogenic, teratogenic, imunosuppressive, and carcinogenic fungal metabolites found in feeds, nuts, wine-grapes, spices, and other grain crops .

HY-N10757

Petunidin-3-O-(6-O-p-coumaryl)-5-O-diglucoside

Others Others

Petunidin-3-O-(6-O-p-coumaryl)-5-O-diglucoside is a natural product that can be isolated from grapes .

Petunidin-3-O-(6-O-p-coumaryl)-5-O-diglucoside	Others	Others
Petunidin-3-O-(6-O-p-coumaryl)-5-O-diglucoside is a natural product that can be isolated from grapes .

HY-W012998S

2,3-Pentanedione-d5	Isotope-Labeled Compounds	Others
2,3-Pentanedione-d₅ is the deuterium labeled 2,3-Pentanedione[1]. 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans[2].

HY-N6745S

Citreoviridin-13C23	Na+/K+ ATPase Apoptosis Isotope-Labeled Compounds	Infection
Citreoviridin- ¹³C₂3 is ¹³C labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

HY-W050154S

Kojic acid-13C6	Parasite Isotope-Labeled Compounds	Infection
Kojic acid- ¹³C₆ is ¹³C labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

Tannase	Biochemical Assay Reagents
Tannase, also known as tanninyl hydrolase, is an enzyme that can hydrolyze ester bonds and tannic acid side bonds, releasing glucose and gallic acid, and is outstanding in clarifying wine and fruit juice .

Tartaric acid sodium hydrate L-(+)-Tartaric acid sodium hydrate	Biochemical Assay Reagents
L-Tartaric acid (L-(+)-Tartaric acid) sodium hydrate is the enantiomer of D-tartaric acid. L-Tartaric acid (HY-Y0293) is a white crystalline dicarboxylic acid found in many plants, such as grapes, and is one of the main organic acids in wine. L-Tartaric acid sodium hydrate which acts as a flour bulking agent and as a food additive can interact with sodium bicarbonate to produce carbon dioxide .

Cat. No.	Product Name	Category	Target	Chemical Structure

HY-W012701

Ethyl 3-hydroxybutyrate	Natural Products Microorganisms Classification of Application Fields Source classification Other Diseases Vitis vinifera cv. Zalema Plants Vitaceae Disease Research Fields	Others
Ethyl 3-hydroxybutyrate is a fragrance found in wine and Tribolium castaneum .

HY-125740

Malvidin-3-glucoside chloride Malvidin-3-O-glucoside chloride; Oenin chloride	Structural Classification Classification of Application Fields Source classification Vitis vinifera cv. Zalema Plants Vitaceae Anthocyans Flavonoids Sunscreen Phenols Polyphenols Cosmetic Research Inflammation/Immunology Disease Research Fields	Others
Malvidin-3-glucoside chloride (Malvidin-3-O-glucoside chloride), a major wine anthocyanin, is effective in promoting resilience against stress by modulating brain synaptic plasticity and peripheral inflammation .

HY-W007511

4-Methyl-1-pentanol Isohexanol	Structural Classification Natural Products Microorganisms Classification of Application Fields Nicotiana tabacum L. Source classification Other Diseases Plants Solanaceae Disease Research Fields	Others
4-Methyl-1-pentanol (Isohexanol) is a pentanol added with methyl group, which can be used as a solvent and has excellent synergistic effect with PVCap. 4-Methyl-1-pentanol is also a volatile aroma component of red wine, which is often used in the production and blending of wine. 4-Methyl-1-pentanol can also be used as an alcohol antagonist to antagonize the effects of ethanol and 1-butanol on L1-mediated cell-cell adhesion, and is used in the study of fetal alcohol syndrome .

HY-W010254

4′-Hydroxy-2′-methylacetophenone	Infection Monophenols Epiphyllum oxypetalum (DC.) Haw. Classification of Application Fields Cactaceae Ketones, Aldehydes, Acids Source classification Phenols Plants Disease Research Fields	Parasite
4′-Hydroxy-2′-methylacetophenone, an aroma compound of red wines, is isolated from cv. Bobal grape variety. 4′-Hydroxy-2′-methylacetophenone has ciliate toxicity. 4′-Hydroxy-2′-methylacetophenone inhibits the growth of T. pyriformis, with an IC₅₀ of 0.65 mM .

HY-N2409

Delphinidin chloride	Cardiovascular Disease Structural Classification Classification of Application Fields Source classification Plants Anthocyans Flavonoids other families Microorganisms Solanum melongena L. Phenols Polyphenols Solanaceae Disease Research Fields Cancer	Apoptosis EGFR JAK STAT
Delphinidin chloride is an anthocyanin isolated from berries and red wine. Delphinidin chloride exhibits endothelium-dependent vasodilation and anticancer activity. Delphinidin chloride also modulates JAK/STAT3 and MAPK signaling, thereby inducing apoptosis in HCT116 cells. Delphinidin chloride is also a potent inhibitor of EGFR (IC₅₀: 1.3 μM), shutting down downstream signaling cascades .

HY-W087943

Methyl octanoate	Natural Products other families Microorganisms Classification of Application Fields Source classification Other Diseases Plants Disease Research Fields	Others
Methyl octanoate, a volatile compound, is an aroma component persimmon wine .

HY-W012836

4-Ethylphenol	Monophenols Microorganisms Classification of Application Fields Source classification Other Diseases Phenols Endogenous metabolite Disease Research Fields	Endogenous Metabolite
4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine.

HY-N7093

Furaneol	other families Microorganisms Classification of Application Fields Ketones, Aldehydes, Acids Source classification Other Diseases Vitis vinifera cv. Zalema Plants Vitaceae Disease Research Fields	Others
Furaneol is mainly isolated from American grape (Vitis labrusca) and its hybrid grape. Furaneol is an important aroma compound in fruits and contribute to the strawberry-like note in some wines .

HY-N4093

Astringin trans-Astringin	Structural Classification Microorganisms Stilbenes Classification of Application Fields Source classification Vitis vinifera cv. Zalema Phenols Polyphenols Plants Vitaceae Disease Research Fields Cancer	Others
Astringin (trans-Astringin) is a natural glycoside found in the bark of Picea sitchensis and Picea abies (Norway spruce), in Vitis vinifera cell cultures and in wine. Astringin has potent antioxidant capacity and cancer-chemopreventive activity .

HY-N7513

Homovanillyl alcohol	Cardiovascular Disease Monophenols other families Classification of Application Fields Source classification Phenols Plants Disease Research Fields	Drug Metabolite
Homovanillyl alcohol is a biological metabolite of Hydroxytyrosol. Hydroxytyrosol is a phenolic compound that is present in virgin olive oil (VOO) and wine. Homovanillyl alcohol protects red blood cells (RBCs) from oxidative injury and has protective effect on cardiovascular disease .

HY-N6697

Aflatoxin G1	Infection Structural Classification Human Gut Microbiota Metabolites Microorganisms Classification of Application Fields Source classification Coumarins Phenylpropanoids Endogenous metabolite Disease Research Fields Cancer	Bacterial Antibiotic Parasite
Aflatoxin G1 is one type of aflatoxins occuring in nature. It is produced by molds, such as Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are hepatogenic, teratogenic, imunosuppressive, and carcinogenic fungal metabolites found in feeds, nuts, wine-grapes, spices, and other grain crops .

HY-W005288

4-Vinylphenol	Monophenols Microorganisms Classification of Application Fields Source classification Rubiaceae Phenols Plants Endogenous metabolite Disease Research Fields Cancer Hedyotis diffusa Willd.	Apoptosis Endogenous Metabolite
4-Vinylphenol is found in the medicinal herb Hedyotis diffusa Willd, wild rice and is also the metabolite of p-coumaric and ferulic acid by lactic acid bacteria in wine. 4-Vinylphenol induces apoptosis and inhibits blood vessels formation and suppresses invasive breast tumor growth in vivo .

HY-W127787

Tartaric acid sodium hydrate L-(+)-Tartaric acid sodium hydrate	Structural Classification Classification of Application Fields Ketones, Aldehydes, Acids Source classification Other Diseases Endogenous metabolite Disease Research Fields	Endogenous Metabolite
L-Tartaric acid (L-(+)-Tartaric acid) sodium hydrate is the enantiomer of D-tartaric acid. L-Tartaric acid (HY-Y0293) is a white crystalline dicarboxylic acid found in many plants, such as grapes, and is one of the main organic acids in wine. L-Tartaric acid sodium hydrate which acts as a flour bulking agent and as a food additive can interact with sodium bicarbonate to produce carbon dioxide .

HY-N7539

Cognac oil	other families Classification of Application Fields Ketones, Aldehydes, Acids Source classification Metabolic Disease Plants Disease Research Fields	Others
Cognac oil, mainly found in wine lees, has unique fatty acid profiles, including Palmitic acid (59.26%), Linoleic acid (11.92%), Myristic acid (8.97%), Oleic acid (8.3%) and other fatty acids. Cognac oil leads to a general increase in the permeation of R6G (Rhodamine 6G) across all the membranes .

HY-W012998

2,3-Pentanedione	other families Microorganisms Classification of Application Fields Ketones, Aldehydes, Acids Source classification Other Diseases Plants Disease Research Fields	Others
2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

HY-N1467

(-)-α-Terpineol (S)-α-Terpineol	Other Terpenoids Melaleuca alternifolia Structural Classification Classification of Application Fields Terpenoids Source classification Other Diseases Myrtaceae Plants Disease Research Fields	Others
(-)-α-Terpineol ((S)-α-Terpineol), a monoterpene compound, is one of compounds in Melaleuca alternifolia. (-)-α-Terpineol has antioxidant and anti-inflammatory activities .

HY-N10757

Petunidin-3-O-(6-O-p-coumaryl)-5-O-diglucoside	Structural Classification Anthocyans Flavonoids Source classification Vitis vinifera cv. Zalema Plants Vitaceae	Others
Petunidin-3-O-(6-O-p-coumaryl)-5-O-diglucoside is a natural product that can be isolated from grapes .

Cat. No.	Product Name	Chemical Structure

HY-W087943S

Methyl octanoate-d15

Methyl octanoate-d₁₅ is the deuterium labeled Methyl octanoate. Methyl octanoate, a volatile compound, is an aroma component persimmon wine[1].
HY-W012836S

4-Ethylphenol-d5

4-Ethylphenol-d₅ is the deuterium labeled 4-Ethylphenol[1]. 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine[2].
HY-W012836S1

4-Ethylphenol-d10

4-Ethylphenol-d₁₀ is the deuterium labeled 4-Ethylphenol[1]. 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine[2].

HY-N6697S

Aflatoxin G1-13C17
Aflatoxin G1- ¹³C₁₇ is the ¹³C labeled Aflatoxin G1 (HY-N6697) . Aflatoxin G1 is one type of aflatoxins occuring in nature. It is produced by molds, such as Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are hepatogenic, teratogenic, imunosuppressive, and carcinogenic fungal metabolites found in feeds, nuts, wine-grapes, spices, and other grain crops .

HY-W012998S

2,3-Pentanedione-d5

2,3-Pentanedione-d₅ is the deuterium labeled 2,3-Pentanedione[1]. 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans[2].

HY-N6745S

Citreoviridin-13C23

Citreoviridin- ¹³C₂3 is ¹³C labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

HY-W050154S

Kojic acid-13C6

Kojic acid- ¹³C₆ is ¹³C labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

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