Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using

Hua Xiong, Yingyue Zhang, Wanting Wang, Hong Ye, Qing Zhang

Open access · goldAbstract read

In one paragraph

Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

2.1field-weighted citation impact, top 15% of its field

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

1 citing paper in PubMed, 6 citations in OpenAlex.

Genetic Algorithm-Driven Optimization of Mixed-Strain Fermentation for Improving the Physicochemical, Antioxidant, and Sensory Properties of Wampee (Foods (Basel, Switzerland) · 2025
Article

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

5 authors at 1 institution in 1 country.

Hua XiongSchool of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Yingyue ZhangSchool of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Wanting WangSchool of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Hong YeSchool of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Qing ZhangSchool of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Xihua University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To date, there has been limited research on the interactive effects of yeast and lactic acid bacteria (LAB) on the sensory qualities of navel orange wine. In this study, using Jintang navel orange juice as the raw material, multi-microbial fermentation was conducted with

Indexed as

Citrus sinensisFermentationSaccharomyces cerevisiaeVolatile Organic CompoundsWineFlavoring AgentsGas Chromatography-Mass SpectrometryFlavoring AgentsVolatile Organic Compoundsco-fermentationLactiplantibacillus plantarumnavel orange fruit wineSaccharomyces cerevisiaevolatile components

Identifiers

PMID38675601

DOI10.3390/molecules29081781

PMCPMC11052192

OpenAlexW4394816428

What OpenQuestion holds

Textmetadata

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.