Evidence map›Paper›PMID 40115500›Full record

ArticleFood chemistry: X2025

From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines.

Qinqin Liu, Nan Hao, Lan Mi, Shuai Peng, Akumawah Kyen Marie-Colette, Xuefang Zhao, Jing Wang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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 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

7 authors.

Qinqin LiuCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Nan HaoCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Lan MiCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Shuai PengCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Akumawah Kyen Marie-ColetteCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Xuefang ZhaoCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Jing WangCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to compare the microbial community composition and aroma characteristics during the fermentation of different grape cultivars, Merlot and Cabernet Sauvignon. Principal Component Analysis (PCA), Partial Least Squares Discriminant Analysis (PLS-DA), and Odor Activity Value (OAV) screening identified 15 distinct active compounds. The sensory evaluation indicated that Merlot wine exhibited a more intense fruity aroma and received higher overall scores than Cabernet Sauvignon wine. High-throughput sequencing (HTS) results revealed that the microbial diversity in Merlot was higher than in Cabernet Sauvignon wine.

Indexed as

3-Methyl-1-butanol (PubChem CID31260)Different cultivarsEthyl acetate (PubChem CID176)Ethyl caprate (PubChem CID8048)Ethyl caprylate (PubChem CID7799)Ethyl hexanoate (PubChem CID31265)Isobutyl acetate (PubChem CID8038)Linalool (PubChem CID6549)Phenethyl alcohol (PubChem CID6054)Spontaneous fermentationVolatile aromasWine microbiomeWine terroir

Identifiers

PMID40115500
PMCPMC11923755

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.