On September 30, 2022, Wang, Chunxiao; Liang, Shuying; Yang, Jinxian; Wu, Cheng; Qiu, Shuyi published an article.Related Products of 123-25-1 The title of the article was The impact of indigenous Saccharomyces cerevisiae and Schizosaccharomyces japonicus on typicality of crystal grape (Niagara) wine. And the article contained the following:
Schizosaccharomyces japonicus have been found as dominant yeast species coexisting with Saccharomyces cerevisiae during late stages of spontaneous fermentation of local grapes in Guizhou, China. Therefore, this study further investigated the impacts of the two indigenous yeast species on typicality of crystal grape (Niagara) wine. Five indigenous and one com. S. cerevisiae strains were firstly selected based on their genotypes and fermentation traits in synthetic medium. All the six S. cerevisiae exhibited high tolerance to glucose, temperature, and SO2. The two killer active strains FBKL2.996 and FBKL2.9126 showed relative higher tolerance capacity of ethanol, pH and osmotic pressure than the other four S. cerevisiae strains. Further pure fermentation of six strains using crystal grape must exhibited different contents of volatile compounds, with com. strain CECA producing the highest levels of acetate esters (phenethyl acetate), Et esters (Et caprylate, Et hexanoate), n-caprylic acid iso-Bu ester, and terpenes (linalool) whereas being ranked the last in the sensory anal. The co-inoculation of indigenous S. japonicus with each of the six S. cerevisiae strains increased the acetate esters (mainly isoamyl acetate) by 2-3 times in crystal grape wine. The indigenous S. cerevisiae FBKL2.9128 showed the most obvious variation of volatile compounds between pure and mixed fermentation, exhibiting the significant increase of isoamyl acetate, Et decanoate, Et caprylate, Et hexanoate, Me decanoate, and dodecanal when co-inoculated with S. japonicus. Sugar addition in immature crystal grape juice increased the ethanol, glycerol, and some volatile compounds such as Et butyrate, but decreased the volatile compounds with floral and animal odors. The aroma sensory anal. confirmed the decrease of varietal aroma in wines with sugar addition when comparing with wines made from immature crystal grape. The results of this study provide basic information on the impact of indigenous S. cerevisaie and S. japonicus, and sugar addition on typicality of crystal grape wine, which would help to improve the wine flavor made from crystal grape in southwest China. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Related Products of 123-25-1
The Article related to saccharomyces cerevisiae schizosaccharomyces japonicus niagara wine, acetate esters, killer, maturity, sugar, tolerance, wine yeast, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Related Products of 123-25-1
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