ReviewBiomolecules2021
Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation.
Review in Biomolecules, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 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.
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.
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Who cites it
13 citing papers in PubMed.
- Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances.Foods (Basel, Switzerland) · 2026Review
- Impact of Grape Harvest Time on Wild Yeast Biodiversity and Its Influence on Wine Fermentation.Microorganisms · 2025Article
- Basidiomycete Yeasts of Wine Grapes and Their Potential Applications in Winemaking.Comprehensive reviews in food science and food safety · 2025Review
- Wine Fermentation as a Model System for Microbial Ecology and Evolution.Environmental microbiology · 2025Review
- Screening of IndigenousFoods (Basel, Switzerland) · 2025Article
- Ethanol Reduction in Montepulciano Wine:Foods (Basel, Switzerland) · 2025Article
- Co-culture dynamics betweenCurrent research in food science · 2025Article
- Potential ofFrontiers in microbiology · 2025Review
- Entrapment of Glucose Oxidase and Catalase in Silica-Calcium-Alginate Hydrogel Reduces the Release of Gluconic Acid in Must.Gels (Basel, Switzerland) · 2023Article
- First Approach to the Aroma Characterization of Monovarietal Red Wines Produced from Varieties Better Adapted to Abiotic Stresses.Plants (Basel, Switzerland) · 2023Article
- Saccharomyces cerevisiae responds similarly to co-culture or to a fraction enriched in Metschnikowia pulcherrima extracellular vesicles.Microbial biotechnology · 2023Article
- Silica-Calcium-Alginate Hydrogels for the Co-Immobilization of Glucose Oxidase and Catalase to Reduce the Glucose in Grape Must.Gels (Basel, Switzerland) · 2023Article
- Genetically modified organisms: adapting regulatory frameworks for evolving genome editing technologies.Biological research · 2022Review
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.
Funding
No grant is acknowledged in the PubMed record.
Abstract
One of the most prominent consequences of global climate warming for the wine industry is a clear increase of the sugar content in grapes, and thus the alcohol level in wines. Among the several approaches to address this important issue, this review focuses on biotechnological solutions, mostly relying on the selection and improvement of wine yeast strains for reduced ethanol yields. Other possibilities are also presented. Researchers are resorting to both
Indexed as
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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.