ArticleFrontiers in microbiology2021
Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng.
Article in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Effects of Amaranth Seed- and Bambara Groundnut-Based Media on the Aroma-Active Volatile and Amino Acid Profiles of Oyster Mushroom (Foods (Basel, Switzerland) · 2026Article
- The Impact of Sulfite Reduction Alternatives with Various Antioxidants on the Quality of Semi-Sweet Wines.Foods (Basel, Switzerland) · 2025Article
- Basidiomycete Yeasts of Wine Grapes and Their Potential Applications in Winemaking.Comprehensive reviews in food science and food safety · 2025Review
- Effects of different solvents on phytochemical constituents, in-vitro antimicrobial activity, and volatile components of Boehmeria rugulosa Wedd. wood extract.Scientific reports · 2025Article
- Application of an Electronic Nose to the Prediction of Odorant Series in Wines Obtained withMolecules (Basel, Switzerland) · 2025Article
- Biodiversity and Winemaking Characteristics of Yeasts Isolated fromFoods (Basel, Switzerland) · 2025Article
- Hops across Continents: Exploring How Terroir Transforms the Aromatic Profiles of Five Hop (Plants (Basel, Switzerland) · 2024Article
- Pezizomycotina species associated with rotten plant materials in Guizhou Province, China.MycoKeys · 2024Article
- Fungal Community Composition and Its Relationship with Volatile Compounds during Spontaneous Fermentation of Cabernet Sauvignon from Two Chinese Wine-Growing Regions.Foods (Basel, Switzerland) · 2023Article
- IndigenousMolecules (Basel, Switzerland) · 2022Article
- Analysis of Microbial Community Diversity on the Epidermis of Wine Grapes in Manasi's Vineyard, Xinjiang.Foods (Basel, Switzerland) · 2022Article
- Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (Foods (Basel, Switzerland) · 2022Article
- Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of 'Cabernet Sauvignon' Wine in Ningxia, China.Foods (Basel, Switzerland) · 2022Article
- The Biogeography of Fungal Communities Across Different Chinese Wine-Producing Regions Associated With Environmental Factors and Spontaneous Fermentation Performance.Frontiers in microbiology · 2021Article
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7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Petit Manseng is widely used for fermenting sweet wine and is popular among younger consumers because of its sweet taste and attractive flavor. To understand the mechanisms underlying spontaneous fermentation of Petit Manseng sweet wine in Xinjiang, the dynamic changes in the microbial population and volatile compounds were investigated through high-throughput sequencing (HTS) and headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) technology, respectively. Moreover, the relationship between the microbial population and volatile compounds was deduced
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