On September 30, 2021, Martinez-Garcia, Rafael; Mauricio, Juan Carlos; Garcia-Martinez, Teresa; Peinado, Rafael A.; Moreno, Juan published an article.Product Details of 123-25-1 The title of the article was Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing. And the article contained the following:
A native veil-forming yeast and a com. yeast strain were used to elaborate sparkling wines by the Champenoise method with a grape variety traditionally used for the production of still wines. Wines aged on lees for fifteen months were sampled at five points and their physicochem. and sensory indexes were analyzed. Unsupervised and supervised statistical techniques were used to establish a comparison between 81 volatile compounds and eight odor descriptors (chem., fruity, floral, fatty, balsamic, vegetal, empyreumatic and spicy). Principal component anal. of both datasets showed good separation among the samples in relation to ageing time and yeast strain. By using a partial least squares regression-based criterion, 38 odor active compounds were selected as the most influential for the ageing factor and out of them, only 27 were unique to certain aroma descriptors. These results contribute to a better understanding of the aroma perception of sparkling wines. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Product Details of 123-25-1
The Article related to volatile odor active compound sparkling wine ageing, aroma, chemometric, flor yeast, multivariate analysis, sensory profile, sparkling wine, Food and Feed Chemistry: Beverages and other aspects.Product Details of 123-25-1
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