Tofalo, Rosanna published the artcileImpact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production, Safety of Ethyl octanoate, the main research area is Saccharomyces cerevisiae Torulaspora delbrueckii sparkling wine production hydrolysis; Aroma compounds; Champenoise method; Saccharomyces cerevisiae; Sparkling wines; Starmerella bacillaris; Torulaspora delbrueckii; non-Saccharomyces yeasts.
In this study the effect of a co-inoculum of S. cerevisiae (F6789) with Torulaspora delbrueckii (TB1) or Starmerella bacillaris (SB48) on the oenol. and aroma characteristics of sparkling wines obtained with the Champenoise method was investigated. The autolytic outcome and the sensory profile of sparkling wines were also evaluated. The secondary fermentations were completed by all mixed and single starter cultures with the only exception of those guided by Starm.bacillaris. Sparkling wines produced with S. cerevisiae F6789+Starm.bacillaris SB48 showed the highest amounts of glycerol (6.51 g/L). The best autolytic potential was observed in sparkling wines produced with +Starm.bacillaris (81.98 mg leucin/L) and S. cerevisiae+T. delbrueckii (79.03 mg leucin/L). The lowest value was observed for sparkling wines obtained with S. cerevisiae F6789 (53.96 mg leucin/L). Sparkling wines showed different aroma and sensory profiles. Esters were mainly present in sparkling wines obtained with S. cerevisiae F6789 (88.09 mg/L) followed by those obtained with S. cerevisiae+T. delbrueckii (87.20 mg/L), S. cerevisiae +Starm.bacillaris (81.93 mg/L). The content of esters decreased over time, and that might be related to the adsorption on lees and chem. hydrolysis. The highest concentrations of higher alcs. were found in sparkling wines produced with S. cerevisiae+T. delbrueckii (27.50 mg/L). Sparkling wines obtained with S. cerevisiae +Starm.bacillaris were well differentiated from the others due to their high score for the descriptor for spicy, bread crust, freshness and floral. Tailored strains with different autolytic potential might represent an interesting strategy to improve traditional sparkling wine production and favor their differentiation.
Food Microbiology published new progress about Adsorption. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Safety of Ethyl octanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics