Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily was written by Prestianni, Rosario;Matraxia, Michele;Naselli, Vincenzo;Pirrone, Antonino;Badalamenti, Natale;Ingrassia, Marzia;Gaglio, Raimondo;Settanni, Luca;Columba, Pietro;Maggio, Antonella;Bruno, Maurizio;Francesca, Nicola;Moschetti, Giancarlo;Alfonzo, Antonio. And the article was included in Food Microbiology in 2022.Electric Literature of C10H20O2 The following contents are mentioned in the article:
Mead is a beverage produced by alc. fermentation of honey-must. The starter yeasts that are commonly used for the alc. fermentation of honey-must are oenol. Saccharomyces cerevisiae strains. The objective of the present work was, for the first time, to apply yeasts of honey byproducts origin to evaluate the influences the taste-olfactory attributes of mead. For this purpose, three exptl. productions were set up, which included: (i) single inoculation of S. cerevisiae; (ii) single inoculation of Hanseniaspora uvarum; (iii) sequential inoculation of H. uvarum/S. cerevisiae. Two control trials were performed, using a com. strain of S. cerevisiae of oenol. origin and a spontaneous fermentation The results of the chem. parameters showed differences between the trials in terms of residual sugars, acetic acid, glycerol, ethanol and volatile organic compounds Sensorial anal. also showed a high heterogeneity among trials. The attributes of sweetness, honey and floral were found in mead fermented with H. uvarum, whereas all meads obtained with S. cerevisiae were dry, balanced and without off-odors and off-flavours. The results obtained showed that the controlled application of conventional and non-conventional yeast strains isolated from honey byproducts origin could be a promising approach to improve the quality of meads. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Electric Literature of C10H20O2).
Octyl acetate (cas: 112-14-1) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Electric Literature of C10H20O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics