ArticleFood science & nutrition2020
The aptitude of commercial yeast strains for lowering the ethanol content of wine.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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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.
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Who cites it
13 citing papers in PubMed, 36 citations in OpenAlex.
- Impact of Grape Harvest Time on Wild Yeast Biodiversity and Its Influence on Wine Fermentation.Microorganisms · 2025Article
- Materials for Yeast Immobilization in Alcoholic Fermentation: Bridging Conventional Techniques and 3D Bioprinting.Polymers · 2025Review
- Non-Alcoholic Wines: Sensory Pleasantness and Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverage.Food chemistry: X · 2024Article
- Effect of Ultra-High Pressure Homogenisation (UHPH) on the Co-Inoculation ofBiomolecules · 2024Article
- The Life ofMicroorganisms · 2023Review
- Optimizing growth and biomass production of non-Frontiers in microbiology · 2023Article
- Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts.Frontiers in microbiology · 2022Article
- Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components.Antioxidants (Basel, Switzerland) · 2021Review
- Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation.Biomolecules · 2021Review
- Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics.Foods (Basel, Switzerland) · 2021Review
- Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts.Foods (Basel, Switzerland) · 2020Article
- The aptitude of commercial yeast strains for lowering the ethanol content of wine.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The high alcohol content in wine usually has a negative impact on its sensory properties, but can also affect the general health of the consumers. The possibility to reduce ethanol production in wines during fermentation involves the use of different yeast strains characterized by the increased production of fermentation by-products (glycerol, 2,3-butanediol, etc.) from the available sugar. The activity of these strains should not impair the sensory properties of the wine. In general, the use of genetically and evolutionarily (non-GM) engineered
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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.