Zuriarrain-Ocio, Andoni; Zuriarrain, Juan; Etxebeste, Oier; Duenas, Maria Teresa; Berregi, Inaki published the artcile< Evolution of main polyphenolics during cidermaking>, Category: esters-buliding-blocks, the main research area is polyphenol cidermaking.
This work reports the evolution of polyphenolic compounds content during the cidermaking process in the Basque Country (Northern Spain). Fourteen monovarietal musts were obtained throughout three seasons (13 different, one repeated) using different apple cultivars from the Basque Country. Monovarietal musts were used to cover a wide range of polyphenolic content and to introduce variability. These musts were fermented and matured to obtain 14 monovarietal ciders. The evolution of the musts was monitored during 6-8 mo by measuring the polyphenolic profile with an HPLC method throughout 4 or 5 samplings. Chlorogenic acid, 4-p-coumaroylquinic acid and (-)-epicatechin showed fluctuations during the alc. fermentation (10-40 days), followed by stabilization. With phloretin 2-O-xyloglucoside, an increase or a stable concentration was observed during the alc. fermentation followed by stabilization. Tyrosol, absent in the initial musts, showed an increase during the alc. fermentation and became stable afterwards. These were the only general patterns observed The rest of the phenolic compounds studied, such as procyanidin B1, procyanidin B2 and phloridzin, did not show any general evolution rule.
LWT–Food Science and Technology published new progress about Fermentation. 112-63-0 belongs to class esters-buliding-blocks, and the molecular formula is C19H34O2, Category: esters-buliding-blocks.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics