Evidence map›Paper›PMID 42569285›Full record

ArticleCurrent research in food science2026

Dual roles of polyphenols in modulating red wine aroma: From yeast-derived aroma accumulation to matrix effects on aroma release.

Xiaoyu Xu, You Liu, Dongsheng Cui, Ruyi Li, Ruyi Zhang, Chifang Cheng, Zhenzhen Zhang, Mengyao Qi, Keji Yu, Changqing Duan and 1 more

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Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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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

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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

11 authors.

Xiaoyu XuCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
You LiuCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Dongsheng CuiCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Ruyi LiCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Ruyi ZhangXinjiang CITIC Guoan Wine Co. Ltd, Manasi, Xinjiang, 832200, China.
Chifang ChengXinjiang CITIC Guoan Wine Co. Ltd, Manasi, Xinjiang, 832200, China.
Zhenzhen ZhangCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, 830052, China.
Mengyao QiCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Keji YuCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Changqing DuanCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Yibin LanCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Polyphenols are well recognized for their roles in wine color and mouthfeel, yet their comprehensive influence on aroma modulation remains poorly understood. Here, a dual-system approach was employed, combining a synthetic grape must fermentation model analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS) with a wine matrix system analyzed by static headspace gas chromatography-mass spectrometry (SHS/GC-MS). During synthetic must fermentation, polyphenol supplementation enhanced fermentation kinetics without inhibiting yeast growth, and promoted the accumulation of fatty acid ethyl esters including ethyl hexanoate, ethyl octanoate, and ethyl decanoate. Within the wine matrix, polyphenols exerted structure-dependent effects on ester volatility, suppressing short-chain and acetate esters while enhancing the release of longer-chain ethyl esters. Sensory evaluation across both systems revealed a consistent shift toward a red wine-like aroma profile. These findings demonstrate that polyphenols dually modulate both biosynthetic accumulation and physicochemical release of fruity esters, collectively shaping red wine aroma typicity.

Indexed as

Fermentation kineticsMatrix effectsPolyphenolsSensory typicityVolatile aroma compounds

Identifiers

PMID42569285
PMCPMC13449811

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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.