Evidence map›Paper›PMID 42654970›Full record

ArticleMicroorganisms2026

Influence of Different Closure Systems on Yeast Metabolism During the Secondary Fermentation of Traditional Method Sparkling Wines.

Sara Sofia Pinheiro, Maria João Cabrita, Marco Gomes da Silva

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Microorganisms, 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

3 authors.

Sara Sofia PinheiroLAQV/REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, NOVA University Lisbon, 2829-516 Caparica, Portugal.ORCID 0000-0001-6445-5205
Maria João CabritaMED, Mediterranean Institute for Agriculture, Environment and Development & CHANGE, Global Change and Sustainability Institute, Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Polo da Mitra, Ap. 94, 7006-554 Évora, Portugal.ORCID 0000-0002-6295-9650
Marco Gomes da SilvaLAQV/REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, NOVA University Lisbon, 2829-516 Caparica, Portugal.ORCID 0000-0003-1761-7376

Funding

Fundação para a Ciência e Tecnologia 2022.13065.BDANAFundação para a Ciência e Tecnologia LA/P/0008/2020Fundação para a Ciência e Tecnologia LA/P/0121/2020Fundação para a Ciência e Tecnologia UID/05183/2025Fundação para a Ciência e Tecnologia UID/50006/2025Fundação para a Ciência e Tecnologia UID/PRR/50006/2025
6 · The paper itself

Abstract

Secondary fermentation is a critical stage in the production of traditional method sparkling wines, during which yeast metabolism drives major changes in wine composition. However, the biochemical processes occurring during this phase and the influence of bottle closure systems remain poorly understood. This study evaluated the evolution of basic oenological parameters, free amino acids and volatile compounds during the first 90 days of secondary fermentation under two bottle closure systems: crown cap and

Indexed as

amino acid evolutionsecondary fermentationsparkling winestirage closuresvolatile composition

Identifiers

PMID42654970
PMCPMC13515494

What OpenQuestion holds

Textmetadata
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.