ArticleFoods (Basel, Switzerland)2022
Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 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
18 citing papers in PubMed, 59 citations in OpenAlex.
- Impact of green tea powder on the flavor and functional properties of fermented glutinous rice sweet wine.Food chemistry: X · 2026Article
- Quality characterization of fermented rice wines: A multivariate study on physicochemical indices, biogenic amines, volatile profiles, and sensory evaluation.Food chemistry: X · 2026Article
- Effects of inoculation withFood chemistry: X · 2026Article
- Differential Non-Volatile Metabolomics in High- and Low-Alcohol Strong-Flavor Baijiu by Non-Targeted Approach.Foods (Basel, Switzerland) · 2025Article
- Screening, Characterization and Mutagenesis Breeding ofFoods (Basel, Switzerland) · 2025Article
- Influence of InoculatingFoods (Basel, Switzerland) · 2025Article
- Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution.Foods (Basel, Switzerland) · 2025Review
- Analysis of the Changes in Physicochemical Properties and Microbial Communities During Fermentation of Sweet Fermented Rice.Foods (Basel, Switzerland) · 2025Article
- Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste.Foods (Basel, Switzerland) · 2024Article
- Therapeutic potential of popular fermented dairy products and its benefits on human health.Frontiers in nutrition · 2024Review
- Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process.ACS omega · 2023Review
- Exploring the correlation of metabolites changes and microbial succession in solid-state fermentation of Sichuan Sun-dried vinegar.BMC microbiology · 2023Article
- Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis.Foods (Basel, Switzerland) · 2023Article
- Analysis of Starch Structure and Pasting Characteristics of Millet Thick Wine during Fermentation.Foods (Basel, Switzerland) · 2023Article
- Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China.Foods (Basel, Switzerland) · 2023Article
- Dynamics of Microbial Communities, Flavor, and Physicochemical Properties duringFoods (Basel, Switzerland) · 2022Article
- Metabolomics Analysis Coupled with Weighted Gene Co-Expression Network Analysis Unravels the Associations of Tricarboxylic Acid Cycle-Intermediates with Edible Pigments Produced byFoods (Basel, Switzerland) · 2022Article
- Effects of Different Pesticides on the Brewing of Wine Investigated by GC-MS-Based Metabolomics.Metabolites · 2022Article
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 2 institutions in 1 country.
Funding
Abstract
As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among consumers due to its unique flavor. However, its quality changes during fermentation, and the potential relationships between flavor and microbes have not been systematically researched. In this work, physicochemical properties (pH, total sugar, alcohol, amino acid nitrogen), flavor compounds (organic acids, free amino acids, and volatile compounds), and microbial communities were investigated. The results revealed that
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.