ArticleFoods (Basel, Switzerland)2023
Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma.
Article 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 5 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
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Who cites it
5 citing papers in PubMed.
- Harnessing the Enzymatic Potential of Indigenous Yeast Strains: Screening and Evaluation for Biocontrol and Oenological Advancements.Microorganisms · 2026Article
- Basidiomycete Yeasts of Wine Grapes and Their Potential Applications in Winemaking.Comprehensive reviews in food science and food safety · 2025Review
- Impact of indigenousFood chemistry: X · 2025Article
- A chromatographic approach for investigating the proliferation ability of nativeFrontiers in fungal biology · 2025Article
- Investigation on screening, identification, and fermentation characteristics of Yunnan olive in the fermented liquid utilizing five strains of Saccharomyces cerevisiae.Archives of microbiology · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Exploitation of the biodiversity of native wine yeast is a means of modifying the sensory characteristics of wine. Samples from different regions in China were analysed to screen native isolates as potential starter cultures. Through morphological and molecular biological analyses, we found six species, belonging to four genera (
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Registered trials
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