Evidence map›Paper›PMID 34361583›Full record

ArticleMolecules (Basel, Switzerland)2021

Does the Temperature of the

Clara Cilindre, Céline Henrion, Laure Coquard, Barbara Poty, Jacques-Emmanuel Barbier, Bertrand Robillard, Gérard Liger-Belair

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
0.8field-weighted citation impact, top 26% of its field
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed, 6 citations in OpenAlex.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors at 2 institutions in 1 country.

Clara CilindreUniversité de Reims Champagne-Ardenne, CNRS, GSMA UMR 7331, 51097 Reims, France.ORCID 0000-0003-0639-9078
Céline HenrionInstitut Œnologique de Champagne (IOC), ZI de Mardeuil, Epernay, 51530 Mardeuil, France.
Laure CoquardUniversité de Reims Champagne-Ardenne, CNRS, GSMA UMR 7331, 51097 Reims, France.
Barbara PotyUniversité de Reims Champagne-Ardenne, CNRS, GSMA UMR 7331, 51097 Reims, France.
Jacques-Emmanuel BarbierInstitut Œnologique de Champagne (IOC), ZI de Mardeuil, Epernay, 51530 Mardeuil, France.
Bertrand RobillardInstitut Œnologique de Champagne (IOC), ZI de Mardeuil, Epernay, 51530 Mardeuil, France.
Gérard Liger-BelairUniversité de Reims Champagne-Ardenne, CNRS, GSMA UMR 7331, 51097 Reims, France.ORCID 0000-0002-4474-7283
Centre National de la Recherche Scientifique · FRInstitut Oenologique de Champagne (France) · FR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The persistence of effervescence and foam collar during a Champagne or sparkling wine tasting constitute one, among others, specific consumer preference for these products. Many different factors related to the product or to the tasting conditions might influence their behavior in the glass. However, the underlying factor behind the fizziness of these wines involves a second in-bottle alcoholic fermentation, also well known as the

Indexed as

Cold TemperatureWineCarbon DioxideCarbon DioxidebubbleChampagneCO2Crémanteffervescencefoamglassprise de moussesparkling winetasting

Identifiers

PMID34361583
PMCPMC8347939
OpenAlexW3186248600

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.