Rojas, Paula published the artcileRecycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes, SDS of cas: 111-11-5, the main research area is Cabernet Sauvignon yeast protein hydrolyzate recycling wine fermentation.
Organic nitrogen plays a significant role in the fermentation performance and production of esters and higher alcs. This study assessed the use of yeast protein hydrolyzate (YPH) as a nitrogen source for grape must fermentation In this study, we prepared an enzymic protein hydrolyzate using yeasts recovered from a previous fermentation of wine. Three treatments were performed. DAP supplementation was used as a control, while two YPH treatments were used. Low (LDH) and high degrees of hydrolysis (HDH), 3.5% and 10%, resp., were chosen. Gas chromatog. and principal component anal. indicated a significant pos. influence of YPH-supplementations on the production of esters and higher alcs. Significantly high concentrations of 3-methyl-1-penthanol, isoamyl alc., isobutanol, and 2-phenylethanol were observed Significant odorant activity was obtained for 3-methyl-1-pentanol and ethyl-2-hexenoate. The use of YPH as nitrogen supplementation is justified as a recycling yeasts technique by the increase in volatile compounds
Fermentation published new progress about Dietary supplements. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics