{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T21:32:51Z","timestamp":1788816771742,"version":"build-2803163510"},"reference-count":27,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,7,13]],"date-time":"2026-07-13T00:00:00Z","timestamp":1783900800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004912","name":"Sichuan University","doi-asserted-by":"publisher","award":["2018YFE0127400"],"award-info":[{"award-number":["2018YFE0127400"]}],"id":[{"id":"10.13039\/501100004912","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,8]]},"DOI":"10.1016\/j.fochx.2026.104211","type":"journal-article","created":{"date-parts":[[2026,7,13]],"date-time":"2026-07-13T23:12:07Z","timestamp":1783984327000},"page":"104211","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":1,"special_numbering":"C","title":["Effects of organic acids on purple potato wine brewing: methanol, higher alcohols and flavor"],"prefix":"10.1016","volume":"38","author":[{"given":"Xiaolong","family":"Yuan","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nan","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhengyun","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Siqi","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin","family":"Xiang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenxue","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gomi","family":"Katsuya","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"3","key":"10.1016\/j.fochx.2026.104211_bb0005","article-title":"Comparison of titulometric and spectrophotometric approaches towards the determination of total soluble and insoluble carbohydrates in foodstuff","volume":"11","author":"Asquieri","year":"2019","journal-title":"Carpathian Journal of Food Science and Technology"},{"issue":"3","key":"10.1016\/j.fochx.2026.104211_bb0010","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1080\/02652038809373713","article-title":"The problem of methanol concentration admissible in distilled fruit spirits","volume":"5","author":"Bindler","year":"1988","journal-title":"Food Additives & Contaminants"},{"issue":"11","key":"10.1016\/j.fochx.2026.104211_bb0015","doi-asserted-by":"crossref","first-page":"2327","DOI":"10.3390\/microorganisms9112327","article-title":"Different wines from different yeasts?\u201cSaccharomyces cerevisiae intraspecies differentiation by metabolomic signature and sensory patterns in wine\u201d","volume":"9","author":"Bordet","year":"2021","journal-title":"Microorganisms"},{"issue":"12","key":"10.1016\/j.fochx.2026.104211_bb0020","doi-asserted-by":"crossref","first-page":"1609","DOI":"10.3390\/pr8121609","article-title":"Methanol in grape derived, fruit and honey spirits: A critical review on source, quality control, and legal limits","volume":"8","author":"Botelho","year":"2020","journal-title":"Processes"},{"issue":"8","key":"10.1016\/j.fochx.2026.104211_bb0025","doi-asserted-by":"crossref","first-page":"855","DOI":"10.1016\/j.tibtech.2019.01.011","article-title":"Biological conversion of amino acids to higher alcohols","volume":"37","author":"El-Dalatony","year":"2019","journal-title":"Trends in Biotechnology"},{"key":"10.1016\/j.fochx.2026.104211_bb0030","series-title":"2019\/787 Definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuff","author":"European Parliament and of the Council (EU)","year":"2019"},{"key":"10.1016\/j.fochx.2026.104211_bb0035","series-title":"GB\/T 15037\u20132006 Wine. Beijing, China","year":"2006"},{"key":"10.1016\/j.fochx.2026.104211_bb0040","series-title":"GB\/T 15038\u20132006 analytical methods of wine and fruit wine. Beijing, China","year":"2006"},{"key":"10.1016\/j.fochx.2026.104211_bb0045","series-title":"Control of the formation of higher alcohols in cider brewing","author":"Gong","year":"2003"},{"issue":"10","key":"10.1016\/j.fochx.2026.104211_bb0050","doi-asserted-by":"crossref","first-page":"401","DOI":"10.3390\/microorganisms7100401","article-title":"Isolation, identification, and characterization of pectinolytic yeasts for starter culture in coffee fermentation","volume":"7","author":"Haile","year":"2019","journal-title":"Microorganisms"},{"issue":"1","key":"10.1016\/j.fochx.2026.104211_bb0055","article-title":"Pectinase from microorganisms and its industrial applications","volume":"2022","author":"Haile","year":"2022","journal-title":"The Scientific World Journal"},{"issue":"5","key":"10.1016\/j.fochx.2026.104211_bb0060","doi-asserted-by":"crossref","first-page":"C432","DOI":"10.1111\/j.1750-3841.2008.00768.x","article-title":"Addition of phenolic acids on the reduction of methanol content in wine","volume":"73","author":"Hou","year":"2008","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2026.104211_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.fm.2021.103960","article-title":"The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations","volume":"103","author":"Hu","year":"2022","journal-title":"Food Microbiology"},{"key":"10.1016\/j.fochx.2026.104211_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2023.115059","article-title":"Reducing higher alcohols by integrating indigenous Saccharomyces cerevisiae, nitrogen compensation, and chaptalization methods during fermentation of kiwifruit wine","volume":"184","author":"Huang","year":"2023","journal-title":"LWT"},{"issue":"3","key":"10.1016\/j.fochx.2026.104211_bb0075","doi-asserted-by":"crossref","first-page":"563","DOI":"10.1007\/s00217-019-03422-w","article-title":"Effect of ILV2 deletion and ILV3 or\/and ILV5 overexpression in Saccharomyces uvarum on diacetyl and higher alcohols metabolism during wine fermentation","volume":"246","author":"Li","year":"2020","journal-title":"European Food Research and Technology"},{"key":"10.1016\/j.fochx.2026.104211_bb0080","article-title":"Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization","volume":"13","author":"Liu","year":"2022","journal-title":"Frontiers in Microbiology"},{"key":"10.1016\/j.fochx.2026.104211_bb0085","unstructured":"Liu, M., Gao, W., & Zhang, R. M. (2021). Effect of juice or pomace fermentation on aroma quality of apricot wine. Shipin Kexue, 42(22), 193\u2013200. doi:.org\/https:\/\/doi.org\/10.7506\/spkx1002-6630-20200923-283."},{"key":"10.1016\/j.fochx.2026.104211_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2020.107660","article-title":"Assimilable nitrogen reduces the higher alcohols content of huangjiu","volume":"121","author":"Liu","year":"2021","journal-title":"Food Control"},{"issue":"4","key":"10.1016\/j.fochx.2026.104211_bb0095","doi-asserted-by":"crossref","first-page":"635","DOI":"10.1002\/jib.376","article-title":"Investigation of technological approaches for reduction of methanol formation in plum wines","volume":"122","author":"Milji\u0107","year":"2016","journal-title":"Journal of the Institute of Brewing"},{"key":"10.1016\/j.fochx.2026.104211_bb0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.110600","article-title":"Thermal inactivation of pectin methylesterase from different potato cultivars (Solanum tuberosum L.)","volume":"138","author":"Moens","year":"2021","journal-title":"Lwt"},{"key":"10.1016\/j.fochx.2026.104211_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130861","article-title":"Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of cabernet sauvignon wines made from flash d\u00e9tente treated must fermented off-skins","volume":"369","author":"Ntuli","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104211_bb0110","series-title":"NY\/T 1508\u20132007 green food fruit wine. Guangzhou, China","year":"2007"},{"issue":"1","key":"10.1016\/j.fochx.2026.104211_bb0115","doi-asserted-by":"crossref","first-page":"23","DOI":"10.3136\/fstr.13.23","article-title":"Maintaining the anthocyanin content and improvement of the aroma of an alcoholic fermented beverage produced from raw purple-fleshed sweet potato","volume":"13","author":"Saigusa","year":"2007","journal-title":"Food Science and Technology Research"},{"issue":"7","key":"10.1016\/j.fochx.2026.104211_bb0120","doi-asserted-by":"crossref","first-page":"1998","DOI":"10.1002\/bit.28421","article-title":"Dynamic genome-scale modeling of Saccharomyces cerevisiae unravels mechanisms for ester formation during alcoholic fermentation","volume":"120","author":"Scott","year":"2023","journal-title":"Biotechnology and Bioengineering"},{"key":"10.1016\/j.fochx.2026.104211_bb0125","series-title":"Construction of Saccharomyces cerevisiae with glycine cleavage enzyme gene knockout and its application","author":"Xiong","year":"2015"},{"issue":"7","key":"10.1016\/j.fochx.2026.104211_bb0130","doi-asserted-by":"crossref","DOI":"10.1016\/j.heliyon.2023.e17739","article-title":"Effects of six commercially available koji (Chinese Xiaoqu) on the production of ethyl acetate, ethyl lactate, and higher alcohols in Chinese baijiu (distilled spirit) brewing","volume":"9","author":"Yu","year":"2023","journal-title":"Heliyon"},{"key":"10.1016\/j.fochx.2026.104211_bb0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.126691","article-title":"Production of low-alcohol Huangjiu with improved acidity and reduced levels of higher alcohols by fermentation with scarless ALD6 overexpression yeast","volume":"321","author":"Zheng","year":"2020","journal-title":"Food Chemistry"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526007327?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526007327?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T03:50:17Z","timestamp":1788493817000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526007327"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8]]},"references-count":27,"alternative-id":["S2590157526007327"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104211","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,8]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effects of organic acids on purple potato wine brewing: methanol, higher alcohols and flavor","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104211","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104211"}}