Evidence map›Paper›PMID 42781054›Full record

ArticleFood chemistry: X2026

Effects of potassium polyaspartate on phenolic compounds, volatile compounds, color, and sensory properties of cabernet sauvignon wine.

Zeyu Zhou, Yibin Lan, Meng Zhou, Wenzhe Tong, Yixuan Ge, Cong Yu, Xuerong Duan, Changqing Duan, Xuemei Fan, Nan Meng and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 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.

Zeyu ZhouCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Yibin LanCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Meng ZhouCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Wenzhe TongCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Yixuan GeItaly Enartis srl Representative Office of Chengdu, Chengdu 610042, China.
Cong YuKweichow Moutai Distillery Group Changli Winery Co., Ltd, Qinhuangdao 066600, China.
Xuerong DuanKweichow Moutai Distillery Group Changli Winery Co., Ltd, Qinhuangdao 066600, China.
Changqing DuanCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Xuemei FanKweichow Moutai Distillery Group Changli Winery Co., Ltd, Qinhuangdao 066600, China.
Nan MengChina Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
Guangfeng WuCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Research on potassium polyaspartate (KPA) in wines has focused primarily on tartrate stabilization. This first systematic study on the impact of KPA on flavor offers novel production insights. KPA was applied at commercially relevant dosage levels, either alone or following 48 h of pre-freezing, together with an untreated control and an extended cold-treatment reference (-4 °C for 30 d). Phenolic and volatile compounds, along with sensory properties, were analyzed before and after bottle aging for 6 months. Although the untreated wine already exhibited high potassium bitartrate (KHT) stability (Δχ < 30 μS/cm), KPA-containing treatments further decreased Δχ, indicating a lower residual KHT crystallization tendency under the test conditions. Individual application of 45 mL/hL KPA maintained a deeper, redder hue at 6 M, associated with a higher vitisin concentration. Concurrently, it contained more norisoprenoids, carbonyl compounds, and fatty acids. The combined treatment of 48 h pre-freezing with 35-45 mL/hL KPA preserved phenolic substances, including monomeric anthocyanins, anthocyanin derivatives, and flavonols, and showed no significant effect on aroma compounds or sensory properties at 6 M. Overall, under the conditions of this study, KPA treatments produced more pronounced changes in the color-related characteristics of the Cabernet Sauvignon wine than in its sensory aroma profile.

Indexed as

Phenolic compoundsPotassium bitartratePotassium polyaspartateSensory propertiesVolatile compounds

Identifiers

PMID42781054
PMCPMC13599664

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.