Pomegranate Peel as a Sustainable Additive for Baijiu Fermentation: Physicochemical and Flavor Analysis with Process Optimization.

Longwen Wang, Guida Zhu, Na Li, Zhiheng Wang, Yi Ji, Chen Shen, Jing Yu, Ping Song

Abstract read

In one paragraph

Article in Molecules (Basel, Switzerland), 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.

The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product.Molecules (Basel, Switzerland) · 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.

Longwen WangSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.

Guida ZhuSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.

Na LiHuaguan Group Brewery Co., Ltd., Heze 274900, China.

Zhiheng WangSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.

Yi JiSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.

Chen ShenShimadzu (China) Co., Ltd., Shanghai 200233, China.

Jing YuSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.ORCID 0009-0008-2202-4659

Ping SongSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.

Funding

Key University Science Research Project of Jiangsu Province 22KJA530005National Key Research and Development Program of China 2023YFA0914400

6 · The paper itself

Abstract

Rice hulls, a traditional ingredient in Chinese light-flavor Baijiu, contribute to bran and furfural flavors but may adversely affect the aroma and taste. This study explores fresh pomegranate peel as a sustainable alternative to rice hulls in Baijiu fermentation. The flavor profiles in

Indexed as

FermentationFlavoring AgentsPomegranateAntioxidantsDistillationGas Chromatography-Mass SpectrometryOryzaSolid Phase MicroextractionTasteAntioxidantsFlavoring Agentsfermentationfresh pomegranate peellight-flavor Baijiuquality Baijiurice hull

Identifiers

PMID40333786

DOI10.3390/molecules30081800

PMCPMC12029601

What OpenQuestion holds

Textmetadata

LicenceCC BY

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Registered trials

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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.