Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging.

Foods · 2021 · PMC8750660 · PMID 35010200

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

an increasing trendno p-value reported

In contrast, a short-chain fatty acid, propanoic acid, displayed an increasing trend in all wines during the oak barrel aging period, which might mainly be attributed to the hydrolysis of their corresponding esters [ 48 ].

also in 63,971 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.