On October 1, 2022, Ignacia Lambert-Royo, Maria; Ubeda, Cristina; Del Barrio-Galan, Ruben; Sieczkowski, Nathalie; Miquel Canals, Joan; Pena-Neira, Alvaro; Gil i Cortiella, Mariona published an article.Computed Properties of 123-25-1 The title of the article was The diversity of effects of yeast derivatives during sparkling wine aging. And the article contained the following:
This study shows the monitoring of the phys., chem. and sensorial changes that occur in the sparkling wine along 18 mo of aging due to different typol. yeast-derived products; dry inactivated yeast from Saccharomyces (Saccharomyces cerevisiae) and non-Saccharomyces (Torulaspora delbrueckii) yeast strains, yeast autolyzate, and yeast protein extract tested at two different doses. The addition of 5 g/hL yeast protein extract and inactivated yeast from T. delbrueckii helped to preserve esters in wines with 9 and 18 mo of aging on lees. The addition of yeast autolyzate achieved greater polysaccharide enrichment and gave rise to sparkling wines with the highest antioxidant activity. Effects on foaming properties were quite different depending on the aging time. Despite this, sparkling wines treated with 10 g/hL of yeast autolyzate and Optimum White generally exhibited the highest foamability and foam stability. Further experiments with higher doses are needed to observe clear effects on sensory profile. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Computed Properties of 123-25-1
The Article related to saccharomyces torulaspora sparkling wine aging, foaming, sensory analysis, sparkling wine, volatile compounds, wine aging, yeast derivatives, Food and Feed Chemistry: Beverages and other aspects.Computed Properties of 123-25-1
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