ReviewFoods (Basel, Switzerland)2023
Alcoholic Fermentation as a Source of Congeners in Fruit Spirits.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 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.
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Who cites it
24 citing papers in PubMed, 60 citations in OpenAlex.
- The Effect of Wood Chips with Various Degrees of Toasting on the Quality and Sensory Parameters of Fruit Distillates.Molecules (Basel, Switzerland) · 2026Article
- Heat-Damaged Fruits of 'Čačanska Lepotica' as a Raw Material for Plum Spirit Production: Possibilities for Improving Product Quality.Foods (Basel, Switzerland) · 2026Article
- Evaluation of fermentation performance of yeast strains isolated from Passiflora ligularis.Archives of microbiology · 2026Article
- Juice turbidity and fermentation method: key drivers of aroma complexity in Italian Riesling grape spirit production.Food chemistry: X · 2026Article
- Comprehensive profiling of volatile aroma compounds and non-volatile metabolites in five salted chili peppers using multi-omics technologies:Food chemistry: X · 2026Article
- Complete genome sequence of the wine strainMicrobiology resource announcements · 2026Article
- Сomplete genome sequence ofMicrobiology resource announcements · 2026Article
- Gas-liquid partitioning and olfactory interplay between isoamyl alcohol and typical odorants in binary hydroalcoholic models of navel orange brandy.Frontiers in nutrition · 2026Article
- Synergistic Effect of Enzyme-Assisted Fermentation on Phytochemical Content, Volatile Profile, and Antioxidant, Antidiabetic, and ACE Inhibitory Properties of Sea Buckthorn-Based Cereal Beverages.Food science & nutrition · 2025Article
- The Impact of Production Technology on the Quality of Potato Spirit.Molecules (Basel, Switzerland) · 2025Article
- Methanol control and aromatic preservation in producing wine spirit from east Asian species.Food chemistry: X · 2025Article
- Recent advances in alcohol metabolism: from the gut to the brain.Physiological reviews · 2025Review
- Effects of high hydrostatic pressure on aging acceleration and quality improvement of kiwifruit wine.Food chemistry: X · 2025Article
- The Quality and Bioactive Properties of Mulberry Wine Under Different Fermentation Conditions.Foods (Basel, Switzerland) · 2025Article
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
- Does Embracing New Approaches in Homemade Fruit Spirit Production Lessen Consumer Health Risks?Toxics · 2025Article
- Occurrence of Pesticides, Mycotoxins, and Heavy Metals in Distilled Alcoholic Beverages: A Review of Contaminants and Health Risks.Foods (Basel, Switzerland) · 2025Review
- Production, characterization and antioxidant analysis on theFood chemistry: X · 2025Article
- Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages.Current research in food science · 2025Article
- Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage.Food chemistry: X · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.
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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.