ArticleScientific reports2025
Spontaneous fermentation of raisin water to form wine.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Yeast obtained from the water containing raisins has been conventionally used for breadmaking. It is assumed that people consumed naturally fermented raisin water as wine in ancient times. In this study, we demonstrated spontaneous fermentation by yeast that colonizes raisins. Raisin water samples containing Saccharomyces and non-Saccharomyces species underwent alcohol fermentation. As the fermentation progressed, the diversity and abundance of Aspergillus decreased. A significant difference in β diversity was detected between the microbiomes of raw grapes and raisins, with raisins containing a higher ratio of Saccharomycetaceae. The yeast colonizing raisin fermented alcohol more efficiently than those on raw grapes. Outdoor-dried raisins harbored a distinct eukaryotic microbiome that successfully fermented alcohol, indicating that these yeasts migrate from the environment. Therefore, our data suggest that sun-drying grapes can be utilized for food preservation and making alcoholic beverages, validating the ancient practice of wine-making from raisins due to spontaneous fermentation.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.