Evidence map›Paper›PMID 40931746›Full record

ArticleF1000Research2023

Investigation of wine fermentation of three-leaf cayratia (

Doan Thi Kieu Tien, Le Doan Quoc Binh, Huynh Thi Ngoc Mi, Nguyen Ngoc Thanh, Bui Hoang Dang Long, Ngo Thi Phuong Dung, Ha Thanh Toan, Huynh Xuan Phong

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in F1000Research, 2023. 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

8 authors.

Doan Thi Kieu TienFaculty of Biological, Chemical and Food Technology, Can Tho University of Technology, Can Tho City, Vietnam.
Le Doan Quoc BinhInstitute of Food and Biotechnology, Can Tho University, Can Tho City, Vietnam.
Huynh Thi Ngoc MiFaculty of Biological, Chemical and Food Technology, Can Tho University of Technology, Can Tho City, Vietnam.
Nguyen Ngoc ThanhInstitute of Food and Biotechnology, Can Tho University, Can Tho City, Vietnam.ORCID 0000-0002-3079-1259
Bui Hoang Dang LongInstitute of Food and Biotechnology, Can Tho University, Can Tho City, Vietnam.
Ngo Thi Phuong DungInstitute of Food and Biotechnology, Can Tho University, Can Tho City, Vietnam.
Ha Thanh ToanInstitute of Food and Biotechnology, Can Tho University, Can Tho City, Vietnam.
Huynh Xuan PhongInstitute of Food and Biotechnology, Can Tho University, Can Tho City, Vietnam.ORCID 0000-0003-0220-2979

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Background: Methods: The suitable initial sugar content, temperature, and incubation time were investigated in the fermentation in the 100-milliliter flask scale. Besides, a trial fermentation at the 1-liter scale was conducted to assess yeast performance. Results: All treatments showed that the total sugar content decreased after 9 days of fermentation compared to the initial level. Temperature during fermentation has a direct effect on yeast activity. Temperature increases the growth of yeast and the speed of enzyme activity. The fermentation time changes depending on temperature, initial soluble solid contents, and yeast strains, leading to changes in the ethanol content after the end of fermentation. The results showed that the Conclusion: The results showed that the

Indexed as

FermentationPlant LeavesSaccharomyces cerevisiaeWineEthanolHydrogen-Ion ConcentrationTemperatureEthanolCayratia trifoliaethanol fermentationSaccharomyces cerevesiaethree-leaf cayratia wine

Identifiers

PMID40931746
PMCPMC12417979

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.