ArticleFood chemistry: X2023
Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Exploring the potential of sequential fermentation with indigenousFood chemistry: X · 2026Article
- Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages.Comprehensive reviews in food science and food safety · 2026Review
- Effects of Mixed Fermentation with Indigenous Xinjiang Non-Foods (Basel, Switzerland) · 2026Article
- Aroma enhancement in fig wine through sequential fermentation withFood chemistry: X · 2026Article
- Co-fermentation ofFood chemistry: X · 2026Article
- Multi-omics profiling of microbial ecology and non-volatile compounds across fermentation stages of spontaneous litchi (Frontiers in nutrition · 2026Article
- Effects ofFood chemistry: X · 2025Article
- Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level.Food chemistry: X · 2025Article
- Biodiversity and Winemaking Characteristics of Yeasts Isolated fromFoods (Basel, Switzerland) · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Exploring the potentials of indigenousFood chemistry: X · 2025Article
- Isolation and identification of epiphytic Pichia kudriavzevii from loquat peels and investigation of its fermentation characteristics for liquor production.Archives of microbiology · 2024Article
- Microbial Community Dynamics and Metabolite Changes during Wheat Starch Slurry Fermentation.Foods (Basel, Switzerland) · 2024Article
- The formation of volatiles in fruit wine process and its impact on wine quality.Applied microbiology and biotechnology · 2024Review
- Kinetic Evaluation of the Production of Mead from a Non-Foods (Basel, Switzerland) · 2024Article
- Recovery and characterization of β-glucosidase-producing non-Saccharomyces yeasts from the fermentation broth of Vitis labruscana Baily × Vitis vinifera L. for investigation of their fermentation characteristics.Archives of microbiology · 2024Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microbial activity during spontaneous fermentation in alcoholic beverages have driven in developing the chemical and aromatic characteristic of products but not clear in apricot wines. We have characterised the composition of fungal communities and volatile metabolites in apricot wine spontaneous fermentation among two Shaanxi regions. Results showed that
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