ArticleFood chemistry: X2024
Geographical characterization of wines from seven regions of China by chemical composition combined with chemometrics: Quality characteristics of Chinese 'Marselan' wines.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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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
6 citing papers in PubMed.
- Synergistic Enhancement of Phenolic Accumulation, Antioxidant Capacity and Fruit Quality in Marselan Grape (Vitis vinifera cv. Marselan) by Nano Zero-Valent Iron Combined with Potassium Dihydrogen Phosphat.Plants (Basel, Switzerland) · 2026Article
- Community assembly and aroma contribution ofFood chemistry: X · 2026Article
- Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome.Molecules (Basel, Switzerland) · 2025Article
- Multi-acid synergistic fermentation enhances the quality of bran feed.Frontiers in microbiology · 2025Article
- Aroma Identification and Traceability of the Core Sub-Producing Area in the Helan Mountain Eastern Foothills Using Two-Dimensional Gas Chromatography and Time-of-Flight Mass Spectrometry and Chemometrics.Foods (Basel, Switzerland) · 2024Article
- Hops across Continents: Exploring How Terroir Transforms the Aromatic Profiles of Five Hop (Plants (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
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Abstract
This study investigated the basic and functional compositions, volatile compounds, intelligent sensory characteristics and antioxidant capacity of the commercial 'Marselan' wines from seven Chinese regions. The Nei Mongol wines featured high total reducing sugar, fructose, ammonia nitrogen, 17 monomeric phenolic acids contents and elevated antioxidant capacity. Malic acid was the only organic acid that significantly different in all seven regions. Malvidin-3-
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