Liu, Xing; Xu, Shijie; Wang, Mengke; Wang, Lingqi; Liu, Jiajia published an article in 2021, the title of the article was Effect of mixed fermentation with Pichia fermentans, Hanseniaspora uvarum, and Wickeramomyces anomala on the quality of fig (Ficus carica L.) wines.Recommanded Product: Diethyl succinate And the article contains the following content:
This study aimed at evaluating the quality of fig wines that co-fermented by three non-Saccharomyces. Four suitable ratios were selected for co-fermentation, and the fermentation performance of fig wines was compared with fig juice and the pure fermentation of Saccharomyces. High performance liquid chromatog. was used to analyze organic acids and mono-phenols in fig wines, and the amino acid analyzer was used to detect free amino acids. The results showed that fig wines fermented by non-Saccharomyces had higher contents of organic acids and mono-phenols. Head space solid phase microextraction method and analyzed by gas chromatog. mass spectrometry was used to detect 48 aroma compounds in fig wines, and the results revealed that co-fermentation by non-Saccharomyces could obtain up to 38 aroma compounds, which was superior to 30 substances obtained from fermentation by Saccharomyces. Principal component anal. was used to detect pos. correlations between samples and aroma compounds The results showed that there were significant differences in the aroma compounds in the different samples. Non-Saccharomyces played an important role in the aroma and flavor of fruit wine, and were used as an auxiliary starter culture to improve the effect of Saccharomyces fermentation The research on non-Saccharomyces in the literature was limited to the use of non-Saccharomyces alone for fermentation, and the fermentation performance was much worse than Saccharomyces. In this study, three non-Saccharomyces were selected for co-fermentation The result revealed that pleasant fig wine could be obtained by co-fermentation of non-Saccharomyces without a Saccharomyces starter culture, which provided a significant reference for the subsequent research on non-Saccharomyces and fig wines. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: Diethyl succinate
The Article related to fermentation pichia fermentans hanseniaspora uvarum wickeramomyces anomala fig wine, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: Diethyl succinate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics