Evidence map›Paper›PMID 42650527›Full record

ArticleFoods (Basel, Switzerland)2026

Regulatory Effects of Tannin Supplementation on Microbial Succession and Flavor Formation During Xiaoqu Light-Flavor Baijiu Fermentation.

Siyu Li, Xiao Yu, Huiling Huang, Chenyang Wang, Chun Yi, Xinying Zhang, Yong Wen, Bing Xiong, Qingshan Jiang, Kangjie Yu and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 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

11 authors.

Siyu LiSichuan Province Engineering Technology Research Center of Liquor-Making Grains, School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644000, China.ORCID 0009-0005-8190-8348
Xiao YuSichuan Province Engineering Technology Research Center of Liquor-Making Grains, School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644000, China.
Huiling HuangSichuan Province Engineering Technology Research Center of Liquor-Making Grains, School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644000, China.
Chenyang WangSichuan Province Engineering Technology Research Center of Liquor-Making Grains, School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644000, China.
Chun YiSichuan Province Engineering Technology Research Center of Liquor-Making Grains, School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644000, China.
Xinying ZhangSichuan Province Engineering Technology Research Center of Liquor-Making Grains, School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644000, China.
Yong WenYibin Grain and Oil Industry Development Center, Yibin 644000, China.
Bing XiongSichuan Provincial Alcoholic Beverage Research and Development Center, Chengdu 610095, China.
Qingshan JiangYibin Agricultural Science and Technology Research Institute, Yibin 644000, China.
Kangjie YuSichuan Province Engineering Technology Research Center of Liquor-Making Grains, School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644000, China.ORCID 0009-0005-2082-2006
Yi MaSichuan Province Engineering Technology Research Center of Liquor-Making Grains, School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644000, China.

Funding

Sichuan Province Major Science and Technology Special Project 2022ZDZX0016Sichuan University of Science and Engineering Y2025067Yibin Agricultural Science and Technology Innovation Project H72313005
6 · The paper itself

Abstract

Sorghum tannins have been suggested to influence microbial ecology and flavor formation in Xiaoqu light-flavor Baijiu (XLB), but their specific contribution is difficult to distinguish from confounding, cultivar-dependent variations in macromolecular components. To address this limitation, a controlled fermentation system was established using a uniform, low-tannin substrate. Based on preliminary gradient trials, a 1.0% tannin supplementation level was selected, and high-throughput sequencing combined with HS-SPME-GC-MS was employed to investigate tannin-related microbial and volatile changes. Compared with the group without tannin supplementation, 1.0% tannin supplementation altered bacterial and fungal community succession during the fermentation, reducing the relative abundances of

Indexed as

co-occurrence networkmicrobial successiontanninsvolatile flavor compoundsXiaoqu light-flavor Baijiu

Identifiers

PMID42650527
PMCPMC13512506

What OpenQuestion holds

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Registered trials

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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.