Evidence map›Paper›PMID 41080140›Full record

ArticleFood chemistry: X2025

Methanol control and aromatic preservation in producing wine spirit from east Asian species.

Ziang Zheng, Kehui Huang, Haoen Cai, Xiaofeng Xiang, Yanfang Bai, Yan Liu, Penghui Zhou, Changqing Duan, Weixi Yang, Yibin Lan

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. 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

10 authors.

Ziang ZhengCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Kehui HuangCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Haoen CaiCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Xiaofeng XiangKey Laboratory of Lipid Resources Utilization and Children's Daily Chemicals, Chongqing University of Education, Chongqing 400067, China.
Yanfang BaiCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Yan LiuJi'an Ginseng Industry Development Service Center, Tonghua 134000, China.
Penghui ZhouShandong Technology Innovation Center of Wine Grape and Wine, Yantai, 264000, China.
Changqing DuanCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Weixi YangCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Yibin LanCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

High-acidity, low-sugar, neutral-aromatic grapes from East Asian species show great potential for spirit production. However, their high methyl-esterified pectin content poses a risk of methanol overload. This study explored methanol control and aroma profiles in East Asian grape spirits. Base wines were fermented without skin contact and treated with 30 mg/L pectin methyl esterase to manage methanol levels. This approach kept methanol below 2.0 g/L after both alembic and continuous column distillation, with alembic distillation yielding lower levels. Spirits from continuous column distillation showed low concentrations on ethyl esters of straight-chain fatty acids, alcohol acetates, higher alcohols, acids, terpenoids, and C13-norisoprenoids. These spirits had cleaner, higher-quality aromas characterized by mellow, tropical, white and stone fruits, and floral notes. The results suggest that non-skin fermentation paired with continuous column distillation effectively controls methanol while enhancing aroma, offering a promising method for producing high-quality spirits from East Asian grapes.

Indexed as

Continuous column distillationEast Asian species grapeMethanolSensory descriptive analysisWine spirit

Identifiers

PMID41080140
PMCPMC12510117

What OpenQuestion holds

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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.