Su, Zhengbo published the artcileAnalyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS, Application In Synthesis of 106-32-1, the main research area is volatile compound cherry wine fermentation aging bottle chromatog.
Flavor is one of the most important characteristics and qualities of wines and fruit wines. In this study. HS-GC-IMS combined with the anal. method of principal component anal. (PCA) were used to inquire the volatile compounds in cherry wine during fermentation and aging in bottle. The fingerprints of flavor substances were established by the topog. plots, and identified 36 signal peaks that corresponded to 29 compounds The volatile compounds were mainly esters, alcs., aldehydes and ketones. Aldehydes were the main volatile compounds of cherry juice. Due to the metabolism of yeast, there was significantly increase in volatile compounds during fermentation After the fermentation, cherry wine was stored in bottles for wine age. The volatile compounds changed little, and the flavor became more ethereal during aging in bottle. Through the evaluation, a spontaneous malolactic fermentation (MLF) happened during aging in bottle within two years, bringing about quality stability, deacidifying and sensory promotion of the cherry wine.
Food Science and Technology Research published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application In Synthesis of 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics