Contribution by Saccharomyces cerevisiae yeasts to fermentation and flavour compounds in wines from cv. Kalecik karasi grape was written by Nurgel, C.;Erten, H.;Canbas, A.;Cabaroglu, T.;Selli, S.. And the article was included in Journal of the Institute of Brewing in 2002.Electric Literature of C11H14O3 This article mentions the following:
The effect of indigenous and com. S. cerevisiae yeasts on fermentation and flavor compounds of wines was examined in pasteurized grape juice. The flavor compounds were analyzed and identified by GC-FID and GC-MS, resp. and in general, the amounts of these volatiles were increased by the use of both indigenous and com. yeasts. The levels of isoamyl alc., isoamyl acetate, Et octanoate and Et deconoate exceeded flavor thresholds. All grape juices were fermented to dryness. Selected yeasts produced higher ethanol concentrations compared to spontaneous fermentations In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0Electric Literature of C11H14O3).
Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Electric Literature of C11H14O3
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics