Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period.

Fang Huang, Yu-Hong Yan, Qing-Bo Yao, Meng-Na Li, Jun-Wei Ma, Zhi-Hong Zhang, Yan-Yan Huang, Xiang-Ze Jia

Abstract 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

–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.

The influence of different raw material processing methods on the quality of mulberry fruit wine.Food chemistry: X · 2026
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

8 authors.

Fang HuangGuangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, China.

Yu-Hong YanGuangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, China.

Qing-Bo YaoGuangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, China.

Meng-Na LiGuangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, China.

Jun-Wei MaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.ORCID 0000-0003-4518-6438

Zhi-Hong ZhangSchool of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.

Yan-Yan HuangGuangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, China.ORCID 0000-0003-4136-6044

Xiang-Ze JiaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.ORCID 0009-0004-4248-352X

Funding

Lang-hong Wang 2023B0202040002Xin-an Zeng 2022B1212010015Yan-yan Huang 2022A1515110426Yan-yan Huang 32302242

6 · The paper itself

Abstract

Tea wine has garnered significant attention due to its unique fusion of tea and wine flavors, as well as its alleged health benefits. This study aimed to investigate the effects of various treatments on the physicochemical properties of tea wine, including viable cell counts, pH, acidity, total ester content, tea polyphenol content, and volatile flavoring substances during the storage period. The findings indicated that tea wine subjected to low-temperature plasma (LTPS) treatment exhibited superior quality maintenance and an enhanced tea polyphenol content compared to untreated, UV-treated, and HTHP-treated tea wine. Analysis of volatile compounds revealed that the LTPS group exhibited the highest relative content of alcohols and esters (89.72%) during storage, thereby enhancing the fruity and sweet aroma of the tea wine. This study provides a theoretical basis for the application of low-temperature plasma technology in the storage of tea wine.

Indexed as

PolyphenolsTeaVolatile Organic CompoundsWineChemical PhenomenaFlavoring AgentsFood StorageFlavoring AgentsPolyphenolsTeaVolatile Organic Compoundslow-temperature plasmastorage periodtea winevolatile components

Identifiers

PMID39770035

DOI10.3390/molecules29245946

PMCPMC11679343

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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.