ArticleFood chemistry: X2025
Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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.
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.
Who cites it
9 citing papers in PubMed.
- Stage-dependent microbial succession and metabolite profiles ofFood chemistry: X · 2026Article
- Unraveling the Dynamic Evolution of Volatile Aroma Compounds in Sea Buckthorn-Grape Composite Fruit Wine During Sequential Yeast-Lactic Acid Bacteria Fermentation.Foods (Basel, Switzerland) · 2026Article
- Microbial Competition and Nutrient Limitation Remodel the Volatilome ofJournal of fungi (Basel, Switzerland) · 2026Article
- Enhancing microbial safety and flavor of fermented peppers through inoculation of distinct lactic acid bacteria and yeasts.Food chemistry: X · 2026Article
- Co-fermentation ofFood chemistry: X · 2026Article
- Mixed fermentation improved apple juice quality: juice characteristics and mechanism.Frontiers in nutrition · 2026Article
- Enhancing physicochemical, aromatic and sensory characteristics in coffee pulp wine through co-culture of indigenous non-Food chemistry: X · 2025Article
- Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine.Molecules (Basel, Switzerland) · 2025Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mixed fermentation can enhance the flavor and aroma of fruit wine, but the mechanisms driving this enhancement remain unclear. This study used non-targeted metabolomics to analyze the effects of mixed versus single fermentation on plum wine flavor. The results showed that compared with single fermentation, mixed fermentation reduced ethanol content and the ability to consume reducing sugars. In single fermentation, volatile compounds increased over time, while in mixed fermentation, they first increased and then declined. Mixed fermentation notably increased esters and reduced higher alcohols, with key differentiators including phenethyl acetate, hexyl acetate, isoamyl acetate, ethyl acetate, isoamyl alcohol, phenethyl alcohol, ethyl caproate, and isobutanol. Furthermore, 40 differential non-volatile flavor compounds were identified, with amino acids emerging as the predominant differentiators. The annotation analysis of these compounds revealed 11 important metabolic pathways for proline, aspartate, glutamate, and β-alanine metabolism. These findings provide insight about producing plum wines with distinct flavor profiles.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.