Evidence map›Paper›PMID 41867584›Full record

ArticleACS omega2026

High-Gravity Brewing, Yeast Strain Selection, and Glucose Oxidase Effects on the Quality of Nonalcoholic Beer.

Christian Schubert, Kain Escobar, Rahul Sen, Dawn Maskell, Scott Lafontaine

Abstract read
In one paragraph

Article in ACS omega, 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.

Christian SchubertDepartment of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, Arkansas 72704, United States.ORCID https://orcid.org/0000-0002-7007-0069
Kain EscobarPabst Brewing Company, 711 Broadway, Suite 600, San Antonio, Texas 78215, United States.
Rahul SenDepartment of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, Arkansas 72704, United States.ORCID https://orcid.org/0000-0002-0291-8523
Dawn MaskellInternational Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics, and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh EH14 4AS, Scotland.
Scott LafontaineDepartment of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, Arkansas 72704, United States.ORCID https://orcid.org/0000-0003-4098-7711

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Producing high-quality nonalcoholic beer (NAB) requires precise management of ethanol levels while maintaining desirable sensory properties. This study investigated the influence of high-gravity brewing (HGB), yeast strain selection, and glucose oxidase (commercially sold by dsm-firmenich as TasteZyme G (TG)) treatment on NAB quality. Fermentations were performed using two maltose-negative

Identifiers

PMID41867584
PMCPMC13000620

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.