Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines.

João Carlos de Souza, Pasquale Crupi, Antonio Colletta, Donato Antonacci, Aline Theodoro Toci

Abstract read

In one paragraph

Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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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

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3 · Its place in the literature

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0 citing papers in PubMed.

No citing paper in PubMed yet.

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

5 authors.

João Carlos de SouzaDepartment of Analytical Chemistry, Institute of Chemistry, São Paulo State University (UNESP), Rua Professor Francisco Degni, 55, Araraquara, São Paulo, 14800-060 Brazil.

Pasquale CrupiResearch Unit for Viniculture and Enology in Southern Italy, Agricultural Research Council (CREA), Via Casamassima, 148, 70010 Turi, Italy.

Antonio CollettaResearch Unit for Viniculture and Enology in Southern Italy, Agricultural Research Council (CREA), Via Casamassima, 148, 70010 Turi, Italy.

Donato AntonacciResearch Unit for Viniculture and Enology in Southern Italy, Agricultural Research Council (CREA), Via Casamassima, 148, 70010 Turi, Italy.

Aline Theodoro TociLatin American Institute of Life and Nature Sciences (ILACVN), Environmental and Food Interdisciplinary Studies Laboratory (LEIMAA), Federal University of Latin American Integration (UNILA), Av. Tancredo Neves, 6731, Foz do Iguaçu, Paraná, 85867-970 Brazil.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Wine is one of the most traditional consumed alcoholic beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochemical and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05160-y.

Indexed as

FlavorGreek grapeSensory analysisSparkling wineSulfiteVolatile composition

Identifiers

PMID35250073

DOI10.1007/s13197-021-05160-y

PMCPMC8882537

What OpenQuestion holds

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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.