ReviewFoods (Basel, Switzerland)2021
Aroma of Sherry Products: A Review.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 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
17 citing papers in PubMed.
- Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation.Food chemistry: X · 2026Article
- Production and Characterization of Kefir Beverages by Fermentation of Whole Milk with Milk or Water Kefir Grains.Foods (Basel, Switzerland) · 2026Article
- Comparative analysis of the quality of fortified sweet wines made from Marselan and Petit Verdot dehydration.Food chemistry: X · 2026Article
- Volatilomic Differentiation of Protected-Origin Italian Balsamic Vinegars by HS-SPME-GC×GC-TOFMS.Journal of separation science · 2026Article
- The 'Criaderas and Solera' System in Sherry Wines: Biological Aging, Flor Yeast Dynamics, Industrial Applications and Emerging Challenges-A Review.Foods (Basel, Switzerland) · 2025Review
- Part II-Volatile Profiles of Kiwi Kefir-like Beverages Influenced by the Amount of Inoculum, Shaking Rate, and Successive Kefir Grain Passages.Foods (Basel, Switzerland) · 2025Article
- Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China.Food chemistry: X · 2025Article
- Enhancing Mezcal Production Efficiency by Adding an Inoculant of NativeFoods (Basel, Switzerland) · 2025Article
- Comparative Study on the Fermentation Characteristics of SelectiveFoods (Basel, Switzerland) · 2024Article
- Application of Strain Selection Technology in Alcoholic Beverages: A Review.Foods (Basel, Switzerland) · 2024Review
- Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications-A Comprehensive Review.Foods (Basel, Switzerland) · 2023Review
- The Fingerprint of Fortified Wines-From the Sui Generis Production Processes to the Distinctive Aroma.Foods (Basel, Switzerland) · 2023Review
- Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in aFoods (Basel, Switzerland) · 2023Article
- Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in theFoods (Basel, Switzerland) · 2022Article
- Changes in the Phytochemical and Bioactive Compounds and the Antioxidant Properties of Wolfberry during Vinegar Fermentation Processes.International journal of molecular sciences · 2022Article
- Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques.Foods (Basel, Switzerland) · 2022Article
- Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products.Foods (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
6 authors.
Funding
Abstract
Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging. These special organoleptic characteristics are responsible for, among others, the aromatic profile of the wines, vinegars and brandies from the area, which explains why this is a subject that has been extensively researched over the years. This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analytical methodologies used and on the main analytes of interest.
Indexed as
Identifiers
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.