Gardner, Jennifer Margaret published the artcileThe effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical composition, Formula: C9H18O2, the main research area is grape juice dilution nutrient addition oenol fermentation wine.
The impact of water addition and complex nutrient addition to grape juice in laboratory scale winemaking, on both alc. and malolactic fermentation duration and outcome has been examined using com. wine yeasts, Lalvin EC1118 and Lalvin R2 and malolactic bacteria Lalvin VP41. As expected, dilution with water did not impede fermentation, instead resulted in shortened duration, or in the case of malolactic fermentation enabled completion in these conditions. Addition of complex organic nutrient further shortened alc. fermentation by Lalvin R2 and in some conditions also reduced the duration of malolactic fermentation In general, compounds contributing to wine aroma and flavor were present at lower concentrations at the end of fermentation where juices were diluted and the addition of organic complex nutrient also influenced the concentration of some compounds in wine. These findings are significant to com. winemaking, highlighting that winemakers should consider potential impacts of juice dilution on processing efficiencies along with wine flavor and aroma.
Journal of Food Composition and Analysis published new progress about Catabolism, animal. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Formula: C9H18O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics