{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:35:08Z","timestamp":1793036108344,"version":"4.5.0"},"reference-count":65,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T00:00:00Z","timestamp":1791158400000},"content-version":"vor","delay-in-days":4,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.1016\/j.fochx.2026.104583","type":"journal-article","created":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T23:49:29Z","timestamp":1791244169000},"page":"104583","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Fermented fruit state shapes flavor quality and methanol accumulation in kiwi wine: A comparative study of three flesh-colored kiwifruit cultivars"],"prefix":"10.1016","volume":"39","author":[{"given":"Jiahui","family":"Shao","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shiying","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuzhe","family":"Lou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shiguo","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xingqian","family":"Ye","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huan","family":"Cheng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"1","key":"10.1016\/j.fochx.2026.104583_bb0005","article-title":"Physicochemical, nutritional, antinutritional and antioxidant properties of juice and wines from rhododendron arboreum Sm. petalsRhododendron arboreum Sm. Applied","volume":"5","author":"Achhami","year":"2025","journal-title":"Food Research"},{"key":"10.1016\/j.fochx.2026.104583_bb0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110665","article-title":"In-mouth attributes driving perceived quality of pinot noir wines: Sensory and chemical characterisation","volume":"149","author":"Araujo","year":"2021","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104583_bb0015","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/j.foodchem.2018.10.013","article-title":"Effect of the winemaking process on the volatile composition and aromatic profile of tempranillo Blanco wines","volume":"276","author":"Ayestar\u00e1n","year":"2019","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104583_bb0020","doi-asserted-by":"crossref","DOI":"10.1016\/j.jafr.2024.101003","article-title":"Formulation, physicochemical, sensory, bioactive properties, and microbiological safety assessment of aged traditional \u201cbekleu\u201d (balanites aegyptiaca) wine","volume":"15","author":"Bayo\u00ef","year":"2024","journal-title":"Journal of Agriculture and Food Research"},{"key":"10.1016\/j.fochx.2026.104583_bb0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2025.107123","article-title":"Ultrasound-enhanced enzymatic hydrolysis for efficient production of low molecular weight oligogalacturonides from polygalacturonic acid","volume":"71","author":"Campos","year":"2025","journal-title":"Food Bioscience"},{"issue":"17","key":"10.1016\/j.fochx.2026.104583_bb0030","doi-asserted-by":"crossref","DOI":"10.3390\/foods11172683","article-title":"Current advancements in pectin: Extraction, properties and multifunctional applications","volume":"11","author":"Chandel","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104583_bb0035","article-title":"Anthocyanin profiles and color parameters of fourteen grapes and wines from the eastern foot of Helan Mountain in Ningxia","volume":"24","author":"Chen","year":"2024","journal-title":"Food Chemistry: X"},{"issue":"1","key":"10.1016\/j.fochx.2026.104583_bb0040","doi-asserted-by":"crossref","DOI":"10.3390\/agriculture14010131","article-title":"The flavor characterization of \u2018Huyou\u2019 (Citrus changshanensis) essential oils extracted by conventional and novel methods","volume":"14","author":"Cheng","year":"2024","journal-title":"Agriculture"},{"issue":"1","key":"10.1016\/j.fochx.2026.104583_bb0045","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1111\/jfbc.12112","article-title":"Total phenolic, flavonoid distribution and antioxidant capacity in skin, pulp and fruit extracts of plum cultivars","volume":"39","author":"Cosmulescu","year":"2015","journal-title":"Journal of Food Biochemistry"},{"issue":"2","key":"10.1016\/j.fochx.2026.104583_bb0050","doi-asserted-by":"crossref","DOI":"10.1111\/j.1750-3841.2007.00282.x","article-title":"The chemistry and physiology of sour taste\u2014A review","volume":"72","author":"Da Conceicao Neta","year":"2007","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2026.104583_bb0055","unstructured":"FAO. (2023). FAOSTAT statistical database. Food and agriculture Organization of the United Nations. Retrieved from https:\/\/www.fao.org\/faostat\/. Accessed January 6, 2023."},{"key":"10.1016\/j.fochx.2026.104583_bb0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110714","article-title":"Deesterification of pectin using commercial pectin methylesterase-containing plant extracts","volume":"160","author":"Frommhagen","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104583_bb0065","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.lwt.2019.01.055","article-title":"Comparison of volatiles in noble-rotten and healthy grape berries of Tokaj","volume":"105","author":"Furd\u00edkov\u00e1","year":"2019","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.104583_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.116097","article-title":"Characterization of the color, physicochemical properties, organic acids, and aroma profiles of kiwifruit wines by different fermentation patterns and fining stages","volume":"199","author":"Gao","year":"2024","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.104583_bb0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.111645","article-title":"Relationship of the methanol production, pectin and pectinase activity during apple wine fermentation and aging","volume":"159","author":"Han","year":"2022","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104583_bb0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfca.2022.104468","article-title":"Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice","volume":"109","author":"Han","year":"2022","journal-title":"Journal of Food Composition and Analysis"},{"key":"10.1016\/j.fochx.2026.104583_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143394","article-title":"Impact of ripeness stages on the chemical and sensory profiles of jujube wine: An analysis of physicochemical parameters, antioxidant activity, and volatile compounds","volume":"477","author":"Hao","year":"2025","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/j.fochx.2026.104583_bb0095","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1038\/s41538-024-00280-z","article-title":"Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine","volume":"8","author":"Huang","year":"2024","journal-title":"npj Science of Food"},{"key":"10.1016\/j.fochx.2026.104583_bb0100","article-title":"Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage","volume":"3","author":"Illera","year":"2019","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104583_bb0105","series-title":"Maximum content limits of methanol in wines","author":"International Organisation of Vine and Wine (OIV)","year":"2004"},{"key":"10.1016\/j.fochx.2026.104583_bb0110","doi-asserted-by":"crossref","first-page":"242","DOI":"10.1016\/j.ijbiomac.2017.06.027","article-title":"Chitosan-immobilized pectinolytics with novel catalytic features and fruit juice clarification potentialities","volume":"104","author":"Irshad","year":"2017","journal-title":"International Journal of Biological Macromolecules"},{"issue":"9","key":"10.1016\/j.fochx.2026.104583_bb0115","doi-asserted-by":"crossref","DOI":"10.3390\/app13095411","article-title":"The effect of seed removal and extraction time on the phenolic profile of plavac Mali wine","volume":"13","author":"Jagati\u0107 Korenika","year":"2023","journal-title":"Applied Sciences"},{"key":"10.1016\/j.fochx.2026.104583_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2021.118813","article-title":"Revealing methyl-esterification patterns of pectins by enzymatic fingerprinting: Beyond the degree of blockiness","volume":"277","author":"Jermendi","year":"2022","journal-title":"Carbohydrate Polymers"},{"issue":"3","key":"10.1016\/j.fochx.2026.104583_bb0125","doi-asserted-by":"crossref","DOI":"10.3390\/foods13030378","article-title":"Combined strategy using high hydrostatic pressure, temperature and enzymatic hydrolysis for development of fibre-rich ingredients from oat and wheat by-products","volume":"13","author":"Jim\u00e9nez-Pulido","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104583_bb0130","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144415","article-title":"Exploring flavor patterns in the peel of tangor: A new citrus variety based on electronic sensors and GC\u2013MS\/O","volume":"485","author":"Jo","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104583_bb0135","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.lwt.2019.03.101","article-title":"Flavor modification of dry red wine from chinese spine grape by mixed fermentation with pichia fermentans and S. Cerevisiae","volume":"109","author":"Kong","year":"2019","journal-title":"LWT"},{"issue":"19","key":"10.1016\/j.fochx.2026.104583_bb0140","doi-asserted-by":"crossref","DOI":"10.3390\/molecules29194691","article-title":"Comparison of flavor differences between the juices and wines of four strawberry cultivars using two-dimensional gas chromatography-time-of-flight mass spectrometry and sensory evaluation","volume":"29","author":"Lan","year":"2024","journal-title":"Molecules"},{"issue":"11","key":"10.1016\/j.fochx.2026.104583_bb0145","doi-asserted-by":"crossref","DOI":"10.3390\/molecules23112957","article-title":"Phenolic profiles, antioxidant capacities, and inhibitory effects on digestive enzymes of different kiwifruits","volume":"23","author":"Li","year":"2018","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2026.104583_bb0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2021.101157","article-title":"Physicochemical, nutritional, and bioactive properties of pulp and peel from 15 kiwifruit cultivars","volume":"42","author":"Liang","year":"2021","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104583_bb0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137748","article-title":"Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated chardonnay wine and model wine","volume":"436","author":"Liang","year":"2024","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/j.fochx.2026.104583_bb0160","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.13624","article-title":"Evaluation of antioxidant properties of extractable and nonextractable polyphenols in peel and flesh tissue of different peach varieties","volume":"42","author":"Liu","year":"2018","journal-title":"Journal of Food Processing and Preservation"},{"key":"10.1016\/j.fochx.2026.104583_bb0165","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.2026.104583_bb0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2025.107996","article-title":"Pulsed light delays the softening of apricot fruit by modulating pectin lyase (PL) activity","volume":"74","author":"Liu","year":"2025","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104583_bb0175","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/j.foodres.2019.03.038","article-title":"Effect of grape must polyphenols on yeast metabolism during alcoholic fermentation","volume":"121","author":"Mekoue Nguela","year":"2019","journal-title":"Food Research International"},{"issue":"4","key":"10.1016\/j.fochx.2026.104583_bb0180","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"},{"issue":"3","key":"10.1016\/j.fochx.2026.104583_bb0185","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1016\/S0308-8146(02)00590-3","article-title":"Phenolic compounds and total antioxidant potential of commercial wines","volume":"82","author":"Minussi","year":"2003","journal-title":"Food Chemistry"},{"issue":"34","key":"10.1016\/j.fochx.2026.104583_bb0190","doi-asserted-by":"crossref","first-page":"6555","DOI":"10.1021\/acs.jafc.6b01806","article-title":"Influence of grape seeds and stems on wine composition and astringency","volume":"64","author":"Pascual","year":"2016","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2026.104583_bb0195","doi-asserted-by":"crossref","DOI":"10.3390\/fermentation8030093","article-title":"Formation, losses, preservation and recovery of aroma compounds in the winemaking process","volume":"8","author":"Prusova","year":"2022","journal-title":"Fermentation"},{"issue":"2","key":"10.1016\/j.fochx.2026.104583_bb0200","doi-asserted-by":"crossref","first-page":"683","DOI":"10.5740\/jaoacint.18-0290","article-title":"Effect of skin maceration treatment on aroma profiles of kiwi wines elaborated with Actinidia deliciosa \u201cXuxiang\u201d and A. chinensis \u201cHort16A.\u201d","volume":"102","author":"Qi","year":"2019","journal-title":"Journal of AOAC International"},{"key":"10.1016\/j.fochx.2026.104583_bb0205","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.116165","article-title":"Esters and higher alcohols regulation to enhance wine fruity aroma based on oxidation-reduction potential","volume":"200","author":"Qu","year":"2024","journal-title":"LWT"},{"issue":"10","key":"10.1016\/j.fochx.2026.104583_bb0210","doi-asserted-by":"crossref","first-page":"2948","DOI":"10.1021\/acs.jafc.9b00527","article-title":"Influence of chemical species on polyphenol\u2013protein interactions related to wine astringency","volume":"68","author":"Ramos-Pineda","year":"2020","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104583_bb0215","doi-asserted-by":"crossref","DOI":"10.1016\/j.fm.2020.103650","article-title":"Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles","volume":"94","author":"Rollero","year":"2021","journal-title":"Food Microbiology"},{"issue":"3","key":"10.1016\/j.fochx.2026.104583_bb0220","doi-asserted-by":"crossref","first-page":"626","DOI":"10.1016\/j.foodchem.2011.07.091","article-title":"The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process","volume":"130","author":"Romero-Cascales","year":"2012","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/j.fochx.2026.104583_bb0225","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.70048","article-title":"Controlling strategies of methanol generation in fermented fruit wine: Pathways, advances, and applications","volume":"23","author":"Shen","year":"2024","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.fochx.2026.104583_bb0230","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2021.108636","article-title":"Exploring the effects of pectate and pectate lyase on the fruit softening and transcription profiling of Solanum lycopersicum","volume":"133","author":"Shi","year":"2022","journal-title":"Food Control"},{"key":"10.1016\/j.fochx.2026.104583_bb0235","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109550","article-title":"Geographical differentiation of apple ciders based on volatile fingerprint","volume":"137","author":"Sousa","year":"2020","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104583_bb0240","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.138309","article-title":"Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production","volume":"440","author":"Sun","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104583_bb0245","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2025.107389","article-title":"Effect of non-Saccharomyces yeast combinations and lactic acid bacteria inoculation timing on fermentation performance and aroma quality of kiwifruit wine non-Saccharomyces","volume":"71","author":"Sun","year":"2025","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104583_bb0250","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1016\/j.plaphy.2017.10.011","article-title":"Input of different kinds of soluble pectin to cation binding properties of roots cell walls","volume":"120","author":"Szatanik-Kloc","year":"2017","journal-title":"Plant Physiology and Biochemistry"},{"key":"10.1016\/j.fochx.2026.104583_bb0255","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.145628","article-title":"Effects of varying proportions of grape skins, seeds, and stems added pre-fermentation on tannin and anthocyanin evolution in marselan wine","volume":"493","author":"Tu","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104583_bb0260","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143678","article-title":"Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models","volume":"478","author":"Wang","year":"2025","journal-title":"Food Chemistry"},{"issue":"5","key":"10.1016\/j.fochx.2026.104583_bb0265","doi-asserted-by":"crossref","DOI":"10.3390\/foods13050748","article-title":"Process optimization for production of persimmon wine with lower methanol","volume":"13","author":"Wei","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104583_bb0270","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143512","article-title":"Comprehensive evaluation of twelve kiwifruit (Actinidia) varieties on the winemaking adaptability based on multi-criteria decision-making method","volume":"477","author":"Wei","year":"2025","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2026.104583_bb0275","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1016\/S0008-6215(01)00165-3","article-title":"Simulation of endo-PG digest patterns and implications for the determination of pectin fine structure","volume":"334","author":"Williams","year":"2001","journal-title":"Carbohydrate Research"},{"key":"10.1016\/j.fochx.2026.104583_bb0280","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144712","article-title":"The physicochemical characteristics, volatile profiles and sensory attributes of the ciders made with juices or corresponding pomaces from different apple cultivars","volume":"488","author":"Xu","year":"2025","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/j.fochx.2026.104583_bb0285","doi-asserted-by":"crossref","first-page":"1493","DOI":"10.1111\/tpj.15308","article-title":"Polygalacturonase45 cleaves pectin and links cell proliferation and morphogenesis to leaf curvature in arabidopsis thaliana","volume":"106","author":"Yang","year":"2021","journal-title":"The Plant Journal"},{"key":"10.1016\/j.fochx.2026.104583_bb0290","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.118002","article-title":"Effects of ultrasonic-assisted maceration on flavor, metabolites and antioxidant properties of kiwi wine","volume":"227","author":"Yang","year":"2025","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.104583_bb0295","doi-asserted-by":"crossref","DOI":"10.1590\/fst.98422","article-title":"Fast aging technology of novel kiwifruit wine and dynamic changes of aroma components during storage","volume":"43","author":"Zhang","year":"2023","journal-title":"Food Science and Technology"},{"issue":"12","key":"10.1016\/j.fochx.2026.104583_bb0300","doi-asserted-by":"crossref","DOI":"10.3390\/metabo12121161","article-title":"Integrated analysis of metabolome and transcriptome reveals the difference in flavonoid biosynthesis between the red and white sarcocarp pomelo fruits","volume":"12","author":"Zhao","year":"2022","journal-title":"Metabolites"},{"key":"10.1016\/j.fochx.2026.104583_bb0305","article-title":"Pre-harvest chitooligosaccharide application enhances phenolic composition, antioxidant capacity, and sensory quality of cabernet gernischt grapes (Vitis vinifera L.) and wine","volume":"29","author":"Zhao","year":"2025","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104583_bb0310","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.145516","article-title":"Effect of vacuum distillation, concentrated grape juice and oak barrel aging on the chemical, sensory and nutritional value of low-alcohol wine","volume":"492","author":"Zheng","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104583_bb0315","article-title":"Comparison of the characteristics of phenolic compounds in se-enriched kiwifruit and conventional kiwifruit","volume":"27","author":"Zheng","year":"2025","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104583_bb0320","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.115890","article-title":"Fruit wines classification enabled by combing machine learning with comprehensive volatiles profiles of GC-TOF\/MS and GC-IMS","volume":"204","author":"Zhou","year":"2025","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104583_bb0325","article-title":"Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity","volume":"18","author":"Zhou","year":"2023","journal-title":"Food Chemistry: X"},{"issue":"4","key":"10.1016\/j.fochx.2026.104583_bb0085","doi-asserted-by":"crossref","first-page":"1396","DOI":"10.1016\/j.biortech.2009.09.069","article-title":"Influence of apple cultivar and juice pasteurization on hard cider and eau-de-vie methanol content","volume":"101","author":"Hang","year":"2010","journal-title":"Bioresource Technology"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526011041?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526011041?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T16:41:58Z","timestamp":1793032918000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526011041"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":65,"alternative-id":["S2590157526011041"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104583","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Fermented fruit state shapes flavor quality and methanol accumulation in kiwi wine: A comparative study of three flesh-colored kiwifruit cultivars","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104583","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":"104583"}}