Evidence map›Paper›PMID 41762651›Full record

ReviewComprehensive reviews in food science and food safety2026

Sulfites Chemistry in Wines: From Reference Quantification Methods to More Sustainable Innovative Approaches.

Marion Noël, Laura Carballido, Elias Bou-Maroun, Thomas Karbowiak

Abstract readReview
In one paragraph

Review in Comprehensive reviews in food science and food safety, 2026. 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. MnFeFoods (Basel, Switzerland) · 2026
    Article
  2. 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

4 authors.

Marion NoëlUniversité Bourgogne Europe, Institut Agro, INRAE, UMR PAM, Dijon, France.ORCID 0009-0000-0846-3518
Laura CarballidoUniversité Bourgogne Europe, Institut Agro, INRAE, UMR PAM, Dijon, France.ORCID 0009-0007-9600-7467
Elias Bou-MarounUniversité Bourgogne Europe, Institut Agro, INRAE, UMR PAM, Dijon, France.ORCID 0000-0003-0208-858X
Thomas KarbowiakUniversité Bourgogne Europe, Institut Agro, INRAE, UMR PAM, Dijon, France.ORCID 0000-0002-4229-3003

Funding

Agence Nationale de la Recherche ANR-24-CE21-3589
6 · The paper itself

Abstract

Sulfites are widely used as preservatives in winemaking due to their antioxidant, anti-enzymatic, and antimicrobial properties. However, dietary sulfites have been linked to adverse reactions in sensitive individuals, especially those with asthma. The International Organization of Vine and Wine (OIV) adopted the OENO 09/1998 Resolution, which sets maximum sulfite limits according to wine types. It also recommends labeling when sulfite concentration exceeds 10 mg L

Indexed as

SulfitesWineFood PreservativesFood PreservativesSulfitesanalytical methodsbound SO2free SO2green analytical chemistrysulfur dioxide

Identifiers

PMID41762651
PMCPMC12949642

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.