Sour Fruit Beers-Ethanol and Lactic Acid Fermentation in Beer Production.

Adam Głowacki, Justyna Paszkot, Witold Pietrzak, Joanna Kawa-Rygielska

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.

Anaerobic Bioconversion of Mixed Fruit Waste into Organic Acids and a Multifunctional Enzymatic Bioproduct in a Stirred-Tank Bioreactor UsingMicroorganisms · 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

4 authors.

Adam GłowackiDepartment of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.

Justyna PaszkotDepartment of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.ORCID 0000-0002-3367-9107

Witold PietrzakDepartment of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.

Joanna Kawa-RygielskaDepartment of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Fruit and sour beers are popular due to their unique sensory characteristics. Owing to changes in physicochemical parameters, mixed culture fermentation is a promising research area. The aim of the study was to evaluate how ethanol and lactic acid fermentation, combined with the addition of berry fruits during the beer production process, influence the physicochemical and sensory characteristics of sour fruit beers. Three worts differing in hopping system were produced: one classic sweet wort and two lacto-fermented. Strawberries or raspberries were added to the young beer. This research showed that acidification of wort, fruit addition, and limiting of hopping time had a positive effect on both technological and sensory characteristics. Despite pH differences, alcohol content in beers was similar (2.52-3.21%

Indexed as

BeerEthanolFermentationFruitLactic AcidFragariaHydrogen-Ion ConcentrationEthanolLactic Acidalcoholic fermentationbeerfruit beerlactic acid fermentationsensory analysissour beer

Identifiers

PMID40871511

DOI10.3390/molecules30163358

PMCPMC12388021

What OpenQuestion holds

Textmetadata

LicenceCC BY

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.