Wang, Xingchen published the artcileImpact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines, Safety of Ethyl nonanoate, the main research area is accentuated cut edge technique sensory attributes Shiraz wine; Dilution; GC-MS; Maceration; Rate-all-that-apply; Thiol precursors; Varietal thiols.
Varietal thiols are important wine aroma compounds that are generally less abundant in red wines. Accentuated cut edges (ACE), known for accelerating phenolic extraction, was applied to Shiraz winemaking and compared with conventional crushing (NOACE) to examine the effects on varietal thiol precursor extraction and thiol formation. Water addition to grape must and skin contact time (SCT) during fermentation were also assessed. Although there was no difference for precursors in the must, ACE significantly decreased 3-S-glutathionylhexan-1-ol concentration during fermentation 3-Sulfanylhexan-1-ol and Et esters were significantly influenced by crushing method and/or SCT, with NOACE or shorter SCT yielding higher concentrations Acetates, higher alcs., fatty acids, and isoprenoids differed according to the interaction of crushing method and SCT, with ACE and shorter SCT significantly enhancing all groups except acetates. Volatiles in Sauvignon blanc and Pinot noir wines produced at com. scale with ACE were briefly evaluated, suggesting an impact of grape variety.
Food Chemistry published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Safety of Ethyl nonanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics