Enological properties of red wine produced from native Kosetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia was written by Arpa Zemzemoglu, Tuba Eda;Darici, Merve;Cabaroglu, Turgut. And the article was included in European Food Research and Technology in 2021.SDS of cas: 15399-05-0 This article mentions the following:
The aim of this study was to determine the potential of red wine production from the Kosetevek grape variety (Vitis Vinifera L.) cultivated in Elazig province of Turkey and to define the characteristics of Kosetevek wines. To determine the grapes for wine production quality, the general composition, phenolic compounds, aroma compounds and sensory anal. of the wines were carried out. Aroma compounds were performed by solid-phase extraction (SPE) and then analyzed by gas chromatog. (GC) along with gas chromatog./mass spectrometry (GC/MS). Results showed that the red wines obtained from Kosetevek grapes consisted of 50 aroma compounds for 2014 vintages and 49 aroma compounds for 2015 vintages. Esters were the main components contributing to the Kosetevek wine aroma along with Et hydrogen succinate and ethyl-4-hydroxy butanoate. The amount of total phenolic compounds, total anthocyanin, and the tannin in Kosetevek wines were found to be between 3705.45 and 3015.63 mg/L, 554.25-502.35 mg/L, and 4.5-3.95 g/L at 2014-2015 vintages, resp. As to sensory evaluation, Kosetevek wines were characterized as a deep purple color, middle to high body, and rich in red fruit (cherries, plums), and dried fruit odors. This study has provided enol. properties and aroma characterization of Kosetevek wines. The results of the study showed that Kosetevek wines could be considered as an alternative to other wines obtained from native grape varieties of the region. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0SDS of cas: 15399-05-0).
Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.SDS of cas: 15399-05-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics