ReviewBiomolecules2019
Contribution of Non-
Review in Biomolecules, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
38 citing papers in PubMed.
- Region-associated microbial signatures persist during inoculated fermentation of Nebbiolo grapes.Applied and environmental microbiology · 2026Article
- From detail to diversity: Capturing the chemical signature of non-Food chemistry: X · 2026Article
- Harnessing the Enzymatic Potential of Indigenous Yeast Strains: Screening and Evaluation for Biocontrol and Oenological Advancements.Microorganisms · 2026Article
- Aroma diversification and formation of bioactive tyrosol and tryptophol acetates by the yeastFrontiers in nutrition · 2026Article
- Phylogenomics and functional annotation of 530 non-Studies in mycology · 2025Article
- Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts.Molecules (Basel, Switzerland) · 2025Article
- Biodiversity and Winemaking Characteristics of Yeasts Isolated fromFoods (Basel, Switzerland) · 2025Article
- Challenges and adaptation strategies for Riesling grape (Frontiers in plant science · 2025Review
- Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces YeastsFoods (Basel, Switzerland) · 2024Article
- Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation withMolecules (Basel, Switzerland) · 2024Article
- Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products-Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects.Foods (Basel, Switzerland) · 2023Review
- Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics ofFood chemistry: X · 2023Article
- Biocontrol UsingFoods (Basel, Switzerland) · 2023Article
- Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts.Microorganisms · 2023Review
- Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming.Frontiers in microbiology · 2023Review
- Screening and oenological property analysis of ethanol-tolerant non-Frontiers in microbiology · 2023Article
- Genetic diversity of non-Frontiers in microbiology · 2023Article
- Synergetic Effect ofFoods (Basel, Switzerland) · 2022Article
- Diversity of Volatile Aroma Compound Composition Produced by Non-Foods (Basel, Switzerland) · 2022Article
- Effects of Mixed Adding Crude Extracts of β-Glucosidases from Three Different Non-Journal of fungi (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, these attributes are hard to boost if no other technology or biotechnology is involved. In this regard, the right selection of yeast strains plays an important role in meeting these parameters and obtaining wines with fresher profiles. Another approach in getting fresh wines is through the use of novel non-thermal technologies during winemaking. Herein, the contributions of non-
Indexed as
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.