Evidence map›Paper›PMID 41737374›Full record

ArticleFood chemistry: X2026

Sugar stress attenuates fruity aroma in sweet wine by suppressing ethyl ester biosynthesis: Insights from integrated sensory, metabolome, and transcriptomic analyses.

Ruyi Li, Wenzhe Tong, You Liu, Qian Ge, Xiaoyu Xu, Keji Yu, Wenyu Shi, Haibin Mu, Guoliang Yan, Changqing Duan 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. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
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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.

Ruyi LiCenter 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.
You LiuCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Qian GeInstitute of Quality Standard and Testing Technology for Agro-products of Ningxia, Yinchuan 750002, China.
Xiaoyu XuCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Keji YuCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Wenyu ShiMOA Key Laboratory of Soil Microbiology, College of Biological Sciences, China Agricultural University, Beijing 100193, China.
Haibin MuCollaborative Innovation Center for Wine Industry Technology of Ningxia Helan Mountain Eastern Foothills, Yinchuan 750104, China.
Guoliang YanCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Changqing DuanCenter 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.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Sugar-induced stress is a key characteristic of sweet wine fermentation, yet its impact on sensory properties remains poorly understood. In particular, the molecular mechanisms behind the reduction of fruity aroma under high-sugar conditions are unclear. In this study, we conducted an integrated analysis combining sensory evaluation, metabolomics, and transcriptomics of wines fermented from grape musts with three initial sugar concentrations (204, 260, and 316 g/L). Sensory and metabolomic profiling revealed that higher initial sugar concentrations resulted in a diminished fruity aroma, which was associated with a reduction in ethyl ester content. Transcriptomic analysis identified differentially expressed genes (DEGs) involved in ethyl ester metabolism, while weighted gene co-expression network analysis (WGCNA) revealed 14 candidate hub genes potentially regulating ethyl ester production in

Indexed as

Ethyl ester biosynthesisFruity aromaMetabolomicsSaccharomyces cerevisiaeSugar stressSweet wine fermentationTranscriptome

Identifiers

PMID41737374
PMCPMC12926643

What Socratic holds

Textmetadata
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 Socratic graph.