Evidence map›Paper›PMID 41140585›Full record

ArticleFood chemistry: X2025

From spontaneous to controlled: Simulating key aroma chemical characteristics of spontaneous fermentation with synthetic microbial community in Italian Riesling wine.

Xue Zhang, Tianyuan Zhang, Yaoyao Song, Yi Qin, Yuyang Song, Zhengwen Zhang, Xingkai Liu, Jiao Jiang, Yanlin Liu

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 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

9 authors.

Xue ZhangCollege of Enology, Northwest A&F University, Yangling, Shannxi 712100, China.
Tianyuan ZhangCollege of Enology, Northwest A&F University, Yangling, Shannxi 712100, China.
Yaoyao SongCollege of Enology, Northwest A&F University, Yangling, Shannxi 712100, China.
Yi QinCollege of Enology, Northwest A&F University, Yangling, Shannxi 712100, China.
Yuyang SongCollege of Enology, Northwest A&F University, Yangling, Shannxi 712100, China.
Zhengwen ZhangCollege of Enology, Northwest A&F University, Yangling, Shannxi 712100, China.
Xingkai LiuJunding Winery Co LTD, Penglai 265600, Shandong Province, China.
Jiao JiangCollege of Enology, Northwest A&F University, Yangling, Shannxi 712100, China.
Yanlin LiuCollege of Enology, Northwest A&F University, Yangling, Shannxi 712100, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Flavor compounds present in wine are significant factors in determining consumer preference and style characteristics. The industrial single-strain fermentation model has led to a global crisis of flavor homogenization. The present study was conducted with the objective of providing the wine industry with guidance on the production of wines that exhibit consistent quality and regional style characteristics. To this end, the spatiotemporal succession patterns of fungal communities and

Indexed as

high-throughput sequencingItalian Rieslingkey aroma compoundsspontaneous fermentationsynthetic microbial community

Identifiers

PMID41140585
PMCPMC12552642

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.