Tang, Ke; Sun, Yulu; Zhang, Xiaoqian; Li, Jiming; Xu, Yan published an article in 2021, the title of the article was Chemical and Sensory Characterization of Vidal Icewines Fermented with Different Yeast Strains.Electric Literature of 123-25-1 And the article contains the following content:
The aim of this study is to comprehensively investigate the aroma composition and sensory attributes of Vidal icewine fermented with four yeast strains (ST, K1, EC1118, and R2). A total of 485 kinds of volatile components were identified by comprehensive two-dimensional gas chromatog.-time of flight mass spectrometry, among which 347 kinds of volatile compounds were the same in four kinds of sample. The heat map was conducted with 156 volatile compounds, which have aroma contributions, and the anal. results identified the characteristics of the aroma composition of icewine fermented with different yeasts. Quant. descriptive anal. was performed with a trained panel to obtain the sensory profiles. The aroma attributes of honey and nut of the icewine fermented by R2 were much higher than others. Partial least squares discriminant anal. further provided 40 compounds that were mainly responsible for the differences of the aroma characteristics of the icewines fermented by four yeasts. This study provides more data on the current status of Vidal icewines by main com. yeasts. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Electric Literature of 123-25-1
The Article related to icewine volatile compound aroma fermentation, Fermentation and Bioindustrial Chemistry: Methods (Including Analysis) and other aspects.Electric Literature of 123-25-1
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