Evidence map›Paper›PMID 42233122›Full record

ArticleCurrent research in food science2026

Intermittent oxygenation during peak fermentation: Effect on fermentation kinetics, volatile composition, and sensory properties.

Dongsheng Cui, Yupeng Cao, Yongce Huang, Weiming Yang, Changqing Duan, Mengqi Ling, Yibin Lan

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In one paragraph

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

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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

7 authors.

Dongsheng CuiCenter for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Yupeng CaoCenter for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Yongce HuangCenter for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Weiming YangChateau Zhihui Yuanshi Co Ltd, Yinchuan, 750026, China.
Changqing DuanCenter for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Mengqi LingFood Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China.
Yibin LanCenter for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, 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

Intermittent oxygenation during the peak fermentation is widely recognized as a traditional oxygen management strategy in wine fermentation. In this study, metabolomics and transcriptomics analyses were integrated to investigate how intermittent oxygenation during alcoholic fermentation may influence yeast metabolism and the accumulation of ester compounds in wine. Intermittent oxygenation applied in the peak fermentation was associated with enhanced yeast activity, increase the concentrations of higher alcohol acetates (HAAs) and ethyl esters of straight-chain fatty acids (EEFAs), and shorten the fermentation. Yeast gene expression patterns were altered under oxygenation, reflecting changes in translational machinery and key metabolic pathways that may influence amino acid metabolism and ester precursor availability. Sensory evaluation indicated that intermittent oxygenation significantly strengthened fresh fruit aromas and overall aromatic intensity, whereas anaerobic fermentation resulted in lower aroma intensity and complexity, and long-term oxygenation weakened aroma expression, especially the perception of fruity notes. This study clarifies how oxygen management at different fermentation stages is linked to yeast metabolism and ester formation, providing a basis for guiding wine aroma modulation.

Indexed as

Alcoholic fermentationEster compoundsFermentation kineticsMulti-omics technologiesOxygenation strategiesWine

Identifiers

PMID42233122
PMCPMC13223526

What Socratic holds

Textmetadata
LicenceCC BY-NC-ND
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.