Evidence map›Paper›PMID 35684472›Full record

ReviewMolecules (Basel, Switzerland)2022

Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods.

Štefan Ailer, Silvia Jakabová, Lucia Benešová, Violeta Ivanova-Petropulos

Abstract readReview
In one paragraph

Review in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed
–field-weighted citation impact
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

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.

3 · Its place in the literature

Who cites it

5 citing papers in PubMed.

  1. Review
  2. Article
  3. Article
  4. Article
  5. Review
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

4 authors.

Štefan AilerInstitute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, 94976 Nitra, Slovakia.ORCID 0000-0001-8447-5377
Silvia JakabováInstitute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia.ORCID 0000-0002-6981-0509
Lucia BenešováInstitute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia.ORCID 0000-0002-2321-6627
Violeta Ivanova-PetropulosFaculty of Agriculture, University "Goce Delčev"-Štip, Krste Misirkov 10-A, 2000 Štip, North Macedonia.

Funding

Vedecká Grantová Agentúra MŠVVaŠ SR a SAV 1/0239/21
6 · The paper itself

Abstract

The review summarizes the latest scientific findings and recommendations for the prevention of three very common wine faults of non-microbial origin. The first group, presented by the reductive aromas, is caused mainly by excessive H

Indexed as

WineOdorantsPolyphenolsSaccharomyces cerevisiaeSulfur CompoundsPolyphenolsSulfur Compoundsatypical agingbrowningcorrective solutionspreventive measuresreductive aromaswine faults

Identifiers

PMID35684472
PMCPMC9182507

What OpenQuestion holds

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LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.