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.Reference of 2198-61-0 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 Isopentyl hexanoate (cas: 2198-61-0Reference of 2198-61-0).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Reference of 2198-61-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics