On July 1, 2021, Hranilovic, Ana; Albertin, Warren; Capone, Dimitra Liacopoulos; Gallo, Adelaide; Grbin, Paul R.; Danner, Lukas; Bastian, Susan E. P.; Masneuf-Pomarede, Isabelle; Coulon, Joana; Bely, Marina; Jiranek, Vladimir published an article.COA of Formula: C8H14O4 The title of the article was Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines. And the article contained the following:
Wines from warm(ing) climates often contain excessive ethanol but lack acidity. The yeast Lachancea thermotolerans can ameliorate such wines due to partial conversion of sugars to lactic acid during alc. fermentation This study compared the performance of five L. thermotolerans strains in two inoculation modalities (sequential and co-inoculation) to Saccharomyces cerevisiae and un-inoculated treatments in high sugar/low acidity Merlot fermentations The pH and ethanol levels in mixed-culture dry wines were either comparable, or significantly lower than in controls (decrease of up to 0.5 units and 0.90% volume/volume, resp.). The anal. of volatile compounds revealed marked differences in major flavor-active yeast metabolites, including up to a thirty-fold increase in Et lactate in certain L. thermotolerans modalities. The wines significantly differed in acidity perception, alongside 18 other sensory attributes. Together, these results highlight the potential of some L. thermotolerans strains to produce fresher wines with lower ethanol content and improved flavor/balance. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4
The Article related to lachancea saccharomyces merlot sugar ethanol ethyl lactate malic acid, ethyl lactate, fermentation, lachancea thermotolerans, lactic acid, rata sensory analysis, wine acidification, wine aroma and other aspects.COA of Formula: C8H14O4
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