Evidence map›Paper›PMID 39456255›Full record

ArticleBiomolecules2024

The Role of Keeving in Modulating Fermentation and the Flavour Profiles of Apple Brandy.

Magdalena Januszek, Paweł Satora, Aneta Pater, Łukasz Wajda

Abstract read
In one paragraph

Article in Biomolecules, 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
–field-weighted citation impact
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.

  1. 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

4 authors.

Magdalena JanuszekDepartment of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Kraków, Poland.
Paweł SatoraDepartment of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Kraków, Poland.ORCID 0000-0003-4091-5822
Aneta PaterDepartment of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Kraków, Poland.
Łukasz WajdaBioLyo Technologies Ltd., Technologiepark-Zwijnaarde 94, 9052 Gent, Belgium.ORCID 0000-0002-3642-2905

Funding

This research was financed by the Ministry of Science and Higher Education of Poland as a part of the Science Subsidy No. 070013-D020
6 · The paper itself

Abstract

Keeving is the removal of nutrients from apple musts due to their binding to pectin, resulting in a slower fermentation and spontaneous arrest. The aim of this study was to determine the effect of keeving on the chemical composition of fermented apple must and on the volatile profile and sensory analysis of apple brandies. We compared the application of keeving during spontaneous fermentation with fermentation carried out by

Indexed as

FermentationMalusSaccharomyces cerevisiaeVolatile Organic CompoundsEthanolFlavoring AgentsTasteEthanolFlavoring AgentsVolatile Organic Compoundsapple brandiesdefecationkeevingsensory analysisvolatile compounds

Identifiers

PMID39456255
PMCPMC11506311

What OpenQuestion holds

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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.