Evidence map›Paper›PMID 41585556›Full record

ArticleFood chemistry: X2026

Understanding polysulfide evolution in wine: insights from accelerated ageing and real-time cellaring in different packaging.

Yu Hou, Marlize Z Bekker, Tracey E Siebert, Gal Y Kreitman, David W Jeffery

Abstract read
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

5 authors.

Yu HouSchool of Agriculture, Food and Wine, and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
Marlize Z BekkerSchool of Agriculture and Food Sustainability, The University of Queensland, St Lucia, QLD, 4072, Australia.
Tracey E SiebertThe Australian Wine Research Institute, PO Box 46, Glenside, SA 5064, Australia.
Gal Y KreitmanGallo, Modesto, CA 95354, USA.
David W JefferySchool of Agriculture, Food and Wine, and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Volatile sulfur compounds (VSCs) and non-volatile biothiols play a crucial role in wine quality. Certain sulfhydryl compounds can react to form odourless polysulfides (RSS

Indexed as

Cysteine (PubChem CID: 124886)Cystine (PubChem CID: 67678)Dimethyl sulfide (PubChem CID: 1068)DisulfideGC-SCDGlutathione disulfide (PubChem CID: 65359)Glutathione (PubChem CID: 124886)Hydrogen sulfide (PubChem CID: 402)Methanethiol (PubChem CID: 878)Redox reactionStabilitySulfur dioxide (PubChem CID: 1119)Volatile sulfur compoundsWine analysis

Identifiers

PMID41585556
PMCPMC12825059

What OpenQuestion holds

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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.