ArticleMicroorganisms2020
Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds.
Article in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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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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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.
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Who cites it
10 citing papers in PubMed, 27 citations in OpenAlex.
- Advances in Cider Flavor: Integrating Apple Raw Materials, Microbial Ecology, and Process Control.Microorganisms · 2026Review
- The impact ofFood chemistry: X · 2026Article
- The formation of volatiles in fruit wine process and its impact on wine quality.Applied microbiology and biotechnology · 2024Review
- Pomegranate peel: Bioactivities as antimicrobial and cytotoxic agents.Food science & nutrition · 2024Article
- Article
- Novel Functional Grape Juices Fortified with Free or ImmobilizedMicroorganisms · 2023Article
- Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography-ion mobility spectrometry.Frontiers in microbiology · 2023Article
- Submerged fermentation improves bioactivity of mulberry fruits and leaves.Chinese herbal medicines · 2021Article
- Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Foods (Basel, Switzerland) · 2021Article
- Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics.Antioxidants (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety. The physicochemical characteristics, antioxidant activity, and aromatic profiles of PABs were investigated before and after fermentation, while the effect of yeast strain and fermentation temperature (15 and 25 °C) was also evaluated. The PABs contained ethanol in the ranges of 5.6-7.0% v/v, in combination with glycerol (2.65-6.05 g L
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Registered trials
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