Month: December 2022

Philipp, Christian published the artcileInoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines, Related Products of esters-buliding-blocks, the main research area is Saccharomyces cerevisiae yeast grape must inoculation wine diversity.

Anecdotal evidence suggests that spontaneous alc. fermentation of grape juice is becoming a more popular option in global wine production Wines produced from the same grape juice by inoculation or spontaneous fermentation usually present distinct chem. and sensorial profiles. Inoculation has been associated with more similar end-products, a loss of typicity, and lower aroma complexity, and it has been suggested that this may be linked to suppression of the local or regional wine microbial ecosystems responsible for spontaneous fermentations However, whether inoculated fermentations of different juices from different regions really end up with a narrower, less diverse chem. profile than those of spontaneously fermented juices has never been properly investigated. To address this question, we used grape juice from three different varieties, Gruuner Veltliner (white), Zweigelt (red), and Pinot noir (red), originating from different regions in Austria to compare spontaneous and single active dry yeast strains inoculated fermentations of the same grape samples. The chem. anal. covered primary metabolites such as glycerol, ethanol and organic acids, and volatile secondary metabolites, including more than 40 major and minor esters, as well as higher alcs. and volatile fatty acids, allowing an in depth statistical evaluation of differences between fermentation strategies. The fungal (mainly yeast) communities throughout fermentations were monitored using automated ribosomal intergenic spacer anal. The data provide evidence that inoculation with single active dry yeast strains limits the diversity of the chem. fingerprints. The fungal community profiles clearly show that inoculation had an effect on fermentation dynamics and resulted in chem. less diverse wines.

PLoS One published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Related Products of esters-buliding-blocks.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Philipp, Christian published the artcileInoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines, SDS of cas: 110-42-9, the main research area is Saccharomyces cerevisiae yeast grape must inoculation wine diversity.

Anecdotal evidence suggests that spontaneous alc. fermentation of grape juice is becoming a more popular option in global wine production Wines produced from the same grape juice by inoculation or spontaneous fermentation usually present distinct chem. and sensorial profiles. Inoculation has been associated with more similar end-products, a loss of typicity, and lower aroma complexity, and it has been suggested that this may be linked to suppression of the local or regional wine microbial ecosystems responsible for spontaneous fermentations However, whether inoculated fermentations of different juices from different regions really end up with a narrower, less diverse chem. profile than those of spontaneously fermented juices has never been properly investigated. To address this question, we used grape juice from three different varieties, Gruuner Veltliner (white), Zweigelt (red), and Pinot noir (red), originating from different regions in Austria to compare spontaneous and single active dry yeast strains inoculated fermentations of the same grape samples. The chem. anal. covered primary metabolites such as glycerol, ethanol and organic acids, and volatile secondary metabolites, including more than 40 major and minor esters, as well as higher alcs. and volatile fatty acids, allowing an in depth statistical evaluation of differences between fermentation strategies. The fungal (mainly yeast) communities throughout fermentations were monitored using automated ribosomal intergenic spacer anal. The data provide evidence that inoculation with single active dry yeast strains limits the diversity of the chem. fingerprints. The fungal community profiles clearly show that inoculation had an effect on fermentation dynamics and resulted in chem. less diverse wines.

PLoS One published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, SDS of cas: 110-42-9.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Guo, Hao published the artcileComparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS, Synthetic Route of 106-32-1, the main research area is coconut flavor nutritional value metabolomics SPME UHPLC GC MS; HS-SPME/GC-MS; UHPLC-MS/MS; coconut; flavor; nutritional value.

Coconut is a tropical fruit whose flesh has high flavor quality and nutritional value; however, the differences between coconut varieties are still unclear. Here, volatiles and non-volatiles were profiled at three ripening stages by HS-SPME/GC-MS and UHPLC-MS/MS in two coconut varieties (Hainan Tall, HT and Green Dwarf, GD). Four metabolite classes of volatiles were associated with good aroma including hydrocarbons, benzenoids, alcs. and esters, and these volatiles were generally higher in GD, especially at 7 and 9 mo of coconut growth. Pathway-based metabolomics revealed that flavonols and their derivatives were significantly enriched in HT, and some of these metabolites were key determinants of HT flesh bitterness, including kaempferol 7-O-glucoside, a known bitter metabolite. Despite the overall accumulation of amino acids, including L-alanine, L-serine and L-methionine in GD, comparative metabolomics revealed that HT flesh provides a higher content of vitamins than GD. This study sheds light on the metabolic pathways and key metabolites differentiating the flesh flavor quality and nutritional value among coconut varieties, and reveals the possible mechanisms of flavor formation and regulation in coconut fruits.

Metabolites 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, Synthetic Route of 106-32-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Gil-Munoz, Rocio published the artcileEffect of the use of purified grape pomace as a fining agent on the volatile composition of monastrell wines, Formula: C10H20O2, the main research area is Monastrell wine purified grape pomace fining agent volatile compound; fining agents; purified grape pomace; volatile composition; wine.

(1) Background: The lack of viable alternatives for the industrial exploitation of grape pomace is one of the reasons why it is considered a serious environmental pollutant. However, as a byproduct, it could be used as a fining agent, since previous studies have shown that it is able to eliminate undesirable substances in wine. However, the little information available does not describe its effect on wine aroma. (2) Methods: Purified grape pomace extracts were used for fining a red wine and their effect on the volatile compounds of the wine was assessed, comparing the results with those obtained with different com. fining agents. (3) Results: The results showed how purified grape pomace decreased the total volatile content of a wine to a similar extent as other fining products, such as yeast extracts or gelatin. Among the different families of volatile compounds analyzed, only total esters and terpenes differed from the levels recorded for a control wine, being slightly lower. No statistical differences were found for the rest of the volatile compounds (alcs., carbonyl, lactones, and acids) compared with the levels measured in control wine. (4) Conclusions: The results suggest that purified grape pomace could be used as a non-allergenic wine fining agent.

Molecules 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, Formula: C10H20O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Gil-Munoz, Rocio published the artcileEffect of the use of purified grape pomace as a fining agent on the volatile composition of monastrell wines, Product Details of C11H22O2, the main research area is Monastrell wine purified grape pomace fining agent volatile compound; fining agents; purified grape pomace; volatile composition; wine.

(1) Background: The lack of viable alternatives for the industrial exploitation of grape pomace is one of the reasons why it is considered a serious environmental pollutant. However, as a byproduct, it could be used as a fining agent, since previous studies have shown that it is able to eliminate undesirable substances in wine. However, the little information available does not describe its effect on wine aroma. (2) Methods: Purified grape pomace extracts were used for fining a red wine and their effect on the volatile compounds of the wine was assessed, comparing the results with those obtained with different com. fining agents. (3) Results: The results showed how purified grape pomace decreased the total volatile content of a wine to a similar extent as other fining products, such as yeast extracts or gelatin. Among the different families of volatile compounds analyzed, only total esters and terpenes differed from the levels recorded for a control wine, being slightly lower. No statistical differences were found for the rest of the volatile compounds (alcs., carbonyl, lactones, and acids) compared with the levels measured in control wine. (4) Conclusions: The results suggest that purified grape pomace could be used as a non-allergenic wine fining agent.

Molecules published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Benucci, Ilaria published the artcileNovel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile, SDS of cas: 106-32-1, the main research area is green beer fermentation calcium alginate chitosan sensory property Saccharomyces; Calcium alginate–chitosan microcapsules; Green beer; Kinetic of oxygen consumption; Primary alcoholic fermentation; Sensory profile; Volatile compounds.

The development of innovative and more cost-effective approaches of making beer throughout continuous fermentation process remains a challenging problem, which is worthy of serious exploration. The current work focuses on the application of a com. brewing yeast (S. cerevisiae Nottingham Ale), entrapped into chitosan-calcium alginate double layer microcapsules, for the production of a Pale Ale beer. During the primary alc. fermentation, the consumption rate of fermentable brewing sugars and dissolved O2, estimated by the Gompertz equation, was halved in the beer obtained by encapsulated yeast in comparison with the free cell. The phys.-chem. parameters of beer (i.e. pH, alc. content, color and bitterness) were not remarkably affected by the different yeast-inoculating form. However, the volatile profiles identified by means of HS-SPME-GC-MS anal., significantly differed in terms of terpenes, esters and alcs. content, thus proving that the yeast-inoculating form may typify the odor and flavor descriptors of the green beer.

Food Chemistry 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, SDS of cas: 106-32-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Benucci, Ilaria published the artcileNovel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile, COA of Formula: C11H22O2, the main research area is green beer fermentation calcium alginate chitosan sensory property Saccharomyces; Calcium alginate–chitosan microcapsules; Green beer; Kinetic of oxygen consumption; Primary alcoholic fermentation; Sensory profile; Volatile compounds.

The development of innovative and more cost-effective approaches of making beer throughout continuous fermentation process remains a challenging problem, which is worthy of serious exploration. The current work focuses on the application of a com. brewing yeast (S. cerevisiae Nottingham Ale), entrapped into chitosan-calcium alginate double layer microcapsules, for the production of a Pale Ale beer. During the primary alc. fermentation, the consumption rate of fermentable brewing sugars and dissolved O2, estimated by the Gompertz equation, was halved in the beer obtained by encapsulated yeast in comparison with the free cell. The phys.-chem. parameters of beer (i.e. pH, alc. content, color and bitterness) were not remarkably affected by the different yeast-inoculating form. However, the volatile profiles identified by means of HS-SPME-GC-MS anal., significantly differed in terms of terpenes, esters and alcs. content, thus proving that the yeast-inoculating form may typify the odor and flavor descriptors of the green beer.

Food Chemistry published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Senkarcinova, Bara published the artcileProbiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii, Product Details of C10H20O2, the main research area is Saccharomyces probiotic growth alc free beer fermentation RSM.

For brewers, alc.-free beers (AFBs) are an economically attractive segment of the beer market. At the same time, it is a category of beer that allows breweries to offer innovative products to customers. So far, the use of probiotic yeast in AFB production has not been studied. In this work, the growth characteristics of probiotic yeast in the presence of wort sugars, ethanol and iso-α-bitter acids were quantified. The highest specific growth rate (μ) of probiotic yeast was observed on glucose (0.44 ± 0.03 1/h at 30 °C), while on maltose and maltotriose it was lower by 34 and 89%, resp. Ethanol (5% volume/volume) and iso-α-bitter acids (50 IBU) decreased μ on glucose (30 °C) by 20 and 23%, resp. Response surface methodol. was used to identify the main fermentation conditions affecting the formation of esters and higher alcs. Statistical anal. of the exptl. data revealed that the fermentation temperature and pitching rate had the most significant effects on flavor formation. High pressure processing was shown to be a suitable method for inactivating the probiotic yeast.

LWT–Food Science and Technology 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, Product Details of C10H20O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Davies, C. published the artcileTiming of auxin treatment affects grape berry growth, ripening timing and the synchronicity of sugar accumulation, Product Details of C9H10O2, the main research area is grape berry growth ripening sugar synchronicity auxin treatment.

Climate change has resulted in earlier berry development and compressed harvests creating problems with harvesting and winery logistics and causing undesired modifications to grape and wine composition, such as elevated concentration of berry sugar and wine alc. Auxin treatment of grapevine bunches prior to veraison can counteract these adverse changes by delaying berry maturation. The most efficacious timing of 1-naphthaleneacetic acid (NAA) application along with the effects of application timing on berry growth, and berry and wine composition are yet to be identified. Cabernet Sauvignon bunches were treated with 50 mg/L NAA at three different times prior to, and at, veraison. The nearer to veraison the NAA application the longer the delay in harvest. Compared with the Control the NAA treatment reduced berry shrivel and increased the synchronicity of berry populations in terms of the accumulation of TSS with only minor effects on berry composition and wine volatile compounds Auxin treatment delayed ripening, reduced berry shrivel and increased ripening synchronicity with little effect on berry and wine composition Auxin treatment of grape bunches could be used to manage problems caused by climate change, including, compressed harvests and ripening under hotter conditions, in a targeted manner in existing vineyards.

Australian Journal of Grape and Wine Research published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Product Details of C9H10O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Davies, C. published the artcileTiming of auxin treatment affects grape berry growth, ripening timing and the synchronicity of sugar accumulation, Formula: C11H22O2, the main research area is grape berry growth ripening sugar synchronicity auxin treatment.

Climate change has resulted in earlier berry development and compressed harvests creating problems with harvesting and winery logistics and causing undesired modifications to grape and wine composition, such as elevated concentration of berry sugar and wine alc. Auxin treatment of grapevine bunches prior to veraison can counteract these adverse changes by delaying berry maturation. The most efficacious timing of 1-naphthaleneacetic acid (NAA) application along with the effects of application timing on berry growth, and berry and wine composition are yet to be identified. Cabernet Sauvignon bunches were treated with 50 mg/L NAA at three different times prior to, and at, veraison. The nearer to veraison the NAA application the longer the delay in harvest. Compared with the Control the NAA treatment reduced berry shrivel and increased the synchronicity of berry populations in terms of the accumulation of TSS with only minor effects on berry composition and wine volatile compounds Auxin treatment delayed ripening, reduced berry shrivel and increased ripening synchronicity with little effect on berry and wine composition Auxin treatment of grape bunches could be used to manage problems caused by climate change, including, compressed harvests and ripening under hotter conditions, in a targeted manner in existing vineyards.

Australian Journal of Grape and Wine Research published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics