Gerocs, Annamaria; Nagy, Tibor; Nemes-Barnas, Katalin; Majer, Janos; Szoke, Barna Arpad; Kovago, Robert; Magalhaes, Frederico; Gibson, Brian; Szekeres, Andras; Juhasz, Akos; Posta, Katalin; Olasz, Ferenc published an article in 2022, the title of the article was Characterization of Saccharomyces Strains Isolated from “Keknyelu” Grape Must and Their Potential for Wine Production.Computed Properties of 123-25-1 And the article contains the following content:
Novel wine yeast strains have the potential to satisfy customer demand for new sensorial experiences and to ensure that wine producers have strains that can produce wine as efficiently as possible. In this respect, hybrid yeast strains have recently been the subject of intense research, as they are able to combine the favorable characteristics of both parental strains. In this study, two Saccharomyces “Keknyelu” grape juice isolates were identified by species-specific PCR and PCR-RFLP methods and investigated with respect to their wine fermentation potential. Physiol. characterization of the isolated strains was performed and included assessment of ethanol, sulfur dioxide, temperature and glucose (osmotic stress) tolerance, killer-toxin production, glucose fermentation ability at 16°C and 24°C, and laboratory-scale fermentation using sterile “Keknyelu” must. Volatile components of the final product were studied by gas chromatog. (GC) and mass spectrometry (MS). One isolate was identified as a S. cerevisiae × S. kudriavzevii hybrid and the other was S. cerevisiae. Both strains were characterized by high ethanol, sulfur dioxide and glucose tolerance, and the S. cerevisiae strain exhibited the killer phenotype. The hybrid isolate showed good glucose fermentation ability and achieved the lowest residual sugar content in wine. The ester production of the hybrid strain was high compared to the control S. cerevisiae starter strain, and this contributed to the fruity aroma of the wine. Both strains have good oenol. characteristics, but only the hybrid yeast has the potential for use in wine fermentation The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Computed Properties of 123-25-1
The Article related to saccharomyces cerevisiae kudriavzevii keknyelu grape wine fermentation, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Computed Properties of 123-25-1
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