Sequential Fermentation with Torulaspora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine was written by Wang, Suwen;Lu, Yao;Fu, Xiaofang;Wang, Meiqi;Wang, Wenxiu;Wang, Jie;Wang, Huanxiang;Liu, Yaqiong. And the article was included in International Journal of Food Science and Technology in 2022.Reference of 112-14-1 The following contents are mentioned in the article:
In order to evaluate the effects of yeast starter on the quality and flavor profile of Longyan dry white wine, pure fermentation and sequential fermentation of selected Torulaspora delbrueckii and selected Saccharomyces cerevisiae (VL2, DELTA, X5) were performed in industrial-scale fermentation of this work. Compared with pure fermentation, sequential fermentation improved the fermentative aroma concentrations, especially the treatment of T. delbrueckii/DELTA increased the content of Et butyrate, Et caprylate and Et decanoate, which may be related to a strong citrus fruity aroma. Principal component anal. revealed a significant difference in aromatic feature of co-fermentation of T. delbrueckii/DELTA and T. delbrueckii/VL2 from their resp. pure fermentation These may be related to amino acid metabolism and further affected the formation of volatile compounds according to correlation anal. Overall, sequential fermentation using DELTA and T. delbrueckii strengthened the aroma characteristics and improved the complex of wines. It will provide a new strategy to regulate the flavor and improve the quality of Longyan dry white wine. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Reference of 112-14-1).
Octyl acetate (cas: 112-14-1) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Reference of 112-14-1
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics