Evidence map›Paper›PMID 40270646›Full record

ArticleFood chemistry: X2025

Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines.

Xuechen Yao, Haoen Cai, Jiayi Kou, Yunxue Xie, Jin Li, Penghui Zhou, Fei He, Changqing Duan, Qiuhong Pan, Mengyao Qi and 1 more

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 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. Multi-omics insights into co-fermentation byFrontiers in nutrition · 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

11 authors.

Xuechen YaoCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Haoen CaiCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Jiayi KouCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Yunxue XieCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Jin LiShandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, China.
Penghui ZhouShandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, China.
Fei HeCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Changqing DuanCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Qiuhong PanCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Mengyao QiCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Yibin LanCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study examined the effects of the Dual-Temperature Dual-State Fermentation (DTSF) technique on the chemical and sensory characteristics of industrial-scale 'Marselan' wine. Compared to the control wine, DTSF wine exhibited greater color intensity (chroma) attributed to higher levels of anthocyanin derivatives and copigments, along with a lower pH. Furthermore, DTSF wine retained higher concentrations of grape-derived aroma volatiles, including C6/C9 compounds, terpenoids, and norisoprenoids, and elevated levels of fermentation-derived esters (notably ethyl esters), contributing to a more intense fresh fruit aroma. Additionally, the DTSF technique had a minimal impact on condensed tannins and mouthfeel. This study confirms the viability of the DTSF technique for producing high-quality red wines and highlights its potential for the production of wines with diverse sensory profiles.

Indexed as

Dual-temperature dual-state fermentation techniqueMarselanPhenolic compoundsSensoryVolatile compounds

Identifiers

PMID40270646
PMCPMC12018024

What OpenQuestion holds

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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.