Evidence map›Paper›PMID 41154074›Full record

ArticleFoods (Basel, Switzerland)2025

Influence of Fermentation Temperature and

Giulia Bertazzoli, Emma Pelizza, Giovanni Luzzini, Giovanna E Felis, Maurizio Ugliano, Sandra Torriani

Abstract read
In one paragraph

Article in Foods (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.

  1. Review
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

6 authors.

Giulia BertazzoliDepartment of Biotechnology, University of Verona, 37134 Verona, Italy.ORCID 0009-0009-2549-4776
Emma PelizzaDepartment of Biotechnology, University of Verona, 37134 Verona, Italy.
Giovanni LuzziniDepartment of Biotechnology, University of Verona, 37134 Verona, Italy.ORCID 0000-0003-3490-0659
Giovanna E FelisDepartment of Biotechnology, University of Verona, 37134 Verona, Italy.ORCID 0000-0002-6506-6911
Maurizio UglianoDepartment of Biotechnology, University of Verona, 37134 Verona, Italy.ORCID 0000-0002-6487-2866
Sandra TorrianiDepartment of Biotechnology, University of Verona, 37134 Verona, Italy.ORCID 0000-0002-2565-7557

Funding

Italian Ministry of Agriculture, Food Sovereignty and Forestry (MASAF) CUP B33C23000910005
6 · The paper itself

Abstract

Low fermentation temperatures are a crucial aspect of winemaking, influencing yeast metabolism, process efficiency, and aroma retention. However, it is a significant source of energy consumption. Here, we investigated the effect of high (20 °C ± 1 °C) and low (16 °C ± 1 °C) temperatures combined with multi-starter fermentations with

Indexed as

energy savingsfermentation temperatureMetschnikowia pulcherrimamulti-starter culturessustainabilityvolatile profilewhite wine

Identifiers

PMID41154074
PMCPMC12562818

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.