On December 31, 2020, Lu, Yao; Sun, Fei; Wang, Wenxiu; Liu, Yaqiong; Wang, Jie; Sun, Jianfeng; Mu, Jianlou; Gao, Zhe published an article.Reference of Diethyl succinate The title of the article was Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine. And the article contained the following:
‘Marselan is a promising wine grapevine with unique qualities, studies on its introduction and characteristics have never stopped. However, little is known about the fermentation process of ‘Marselan wine. In this study, we compared industrial-scale spontaneous (SMF) and inoculated (IMF) fermentation processes on the succession of microbial community and the change in volatile compounds and predicted their correlations. SMF could ferment ‘Marselan to dry red wine with alc. content of 13.37% ± 0.76% (volume/volume) in 10 days and enhance the total concentration and odor activity values (OAVs) of volatile compounds Et caprylate, Et caprate, Et caproate and citronellol (OAVs > 1.0) were important volatile compounds in SMF and IMF wines. Compared with IMF, SMF was more outstanding in initial non-Saccharomyces diversity, including Hanseniaspora, Metschnikowia and Issatchenkia. In addition, Spearmans correlation (|ρ| > 0.7) and bidirectional orthogonal partial least squares (O2PLS, VIP > 1.0) anal. showed that some indigenous microorganisms in grape were closely related to the formation of volatile compounds, such as lactic acid bacteria, non-Saccharomyces and Saccharomyces cerevisiae. Overall, results showed that SMF could strengthen the flavor of ‘Marselan’ wine, and the possibility of consideration screening indigenous aroma-producing microorganisms as starter to improve the unique characteristics of ‘Marselan wine. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Reference of Diethyl succinate
The Article related to spontaneous fermentation volatile compound marselan grape wine, Food and Feed Chemistry: Beverages and other aspects.Reference of Diethyl succinate
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