ArticleMolecules (Basel, Switzerland)2021
Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging.
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 20 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
20 citing papers in PubMed, 65 citations in OpenAlex.
- Influence of Different Closure Systems on Yeast Metabolism During the Secondary Fermentation of Traditional Method Sparkling Wines.Microorganisms · 2026Article
- Comparative Analysis of Fermentation Characteristics ofMicroorganisms · 2026Article
- Variation in Fruit Quality and Aroma Biosynthesis of 'Summer Black' Grape in Southern China.Genes · 2026Article
- Characterization of the Flavors and Organoleptic Attributes of Petit Manseng Noble Rot Wines from the Eastern Foothills of Helan Mountain in Ningxia, China.Foods (Basel, Switzerland) · 2025Article
- Characterization of Aroma-Active Compounds in Five Dry-Cured Hams Based on Electronic Nose and GC-MS-Olfactometry Combined with Odor Description, Intensity, and Hedonic Assessment.Foods (Basel, Switzerland) · 2025Article
- Transcriptomic Identification of Core Regulatory Genes for Higher Alcohol Production inFoods (Basel, Switzerland) · 2025Article
- Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic Reactions.Foods (Basel, Switzerland) · 2025Article
- Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics.Food chemistry: X · 2025Article
- Influence of Honey Varieties, Fermentation Techniques, and Production Process on Sensory Properties and Odor-Active Compounds in Meads.Molecules (Basel, Switzerland) · 2024Article
- Composition of Higher Alcohols in Different Alcoholic Beverages and Their Metabolic Dynamics in Bama Pigs.Foods (Basel, Switzerland) · 2024Article
- Effects of Heterologous Expression of Genes Related L-Malic acid Metabolism inFoods (Basel, Switzerland) · 2024Article
- Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine.Foods (Basel, Switzerland) · 2024Article
- Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes.Journal of agricultural and food chemistry · 2024Article
- Authentication of selected white wines by geographical origin using ICP spectrometric and chemometric analysis.Heliyon · 2024Article
- Identification of transporters involved in aromatic compounds tolerance through screening of transporter deletion libraries.Microbial biotechnology · 2024Article
- Transcriptomic and metabolomic correlation analysis: effect of initial SOFrontiers in microbiology · 2024Article
- Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed byMolecules (Basel, Switzerland) · 2023Article
- A specific and rapid method for detectingFrontiers in bioengineering and biotechnology · 2023Article
- Valorization of Traditional Alcoholic Beverages: The Study of the Sicilian Amarena Wine during Bottle Aging.Foods (Basel, Switzerland) · 2022Article
- Article
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 at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived compounds that have been shown to affect the aroma and flavour of fermented beverages. Five variants of the industrial wine strain AWRI796, previously isolated due to their elevated production of the 'rose-like aroma' compound 2-phenylethanol, were characterised during pilot-scale fermentation of a Chardonnay juice. We show that these variants not only increase the concentration of 2-phenylethanol but also modulate the formation of the higher alcohols tryptophol, tyrosol, and methionol, as well as other volatile sulfur compounds derived from methionine, highlighting the connections between yeast nitrogen and sulfur metabolism during fermentation. We also investigate the development of these compounds during wine storage, focusing on the sulfonation of tryptophol. Finally, the sensory properties of wines produced using these strains were quantified at two time points, unravelling differences produced by biologically modulating higher alcohols and the dynamic changes in wine flavour over aging.
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.