ArticleFood chemistry: X2025
Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China.
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 2 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
2 citing papers in PubMed.
- Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes.Food chemistry: X · 2026Article
- Comparative analysis of the quality of fortified sweet wines made from Marselan and Petit Verdot dehydration.Food chemistry: X · 2026Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Many of wines from western China suffer from the short lifespan of aging. This study was conducted to investigate the effects of grape dehydration on aging potential of fortified sweet wines. Compared with the control wine (CK), dehydration significantly raised the sugar, organic acids and acetic esters content of G20 and G40 wines (made by 20 % and 40 % weight loss grapes). Dehydration also enhanced the stability of anthocyanins and the color of wines. After 24 months of aging, G20 had the highest monomeric anthocyanin content, and the variations of
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