On July 31, 2022, Anaya, Juan Alberto; Lizama, Victoria; Garcia, Maria Jose; Alvarez, Inmaculada published an article.COA of Formula: C8H14O4 The title of the article was Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines. And the article contained the following:
This work studies the effect of applying rosemary extract and caffeic acid on the polyphenolic and aromatic composition of Monastrell wines, as well as the influence of traditional winemaking or incorporating prefermentative maceration. For this purpose, three treatments were carried out in triplicate. In one of them, rosemary extract was applied on the clusters 10 days before harvest, caffeic acid was applied in the same way in another, and, finally, this acid was applied to grape before crushing. Each treatment was run by both traditional vinification and vinification with prefermentative maceration. After making wines, they were monitored for 12 mo after fermentation The application of rosemary extract, and that of caffeic acid but to a lesser extent, increased the color, the concentration of anthocyanins, and the percentage of polymerized anthocyanins, while prefermentation maceration gave rise to wines with a higher concentration of condensed tannins and polyphenols. Applying rosemary extract and caffeic acid in the vineyard also increased the concentration of esters and other compounds that favor wine aromatic quality, which was also enhanced by prefermentative maceration. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4
The Article related to monastrell wine polyphenol aromatic compound rosemary extract caffeic acid, Placeholder for records without volume info and other aspects.COA of Formula: C8H14O4
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics