Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines was written by de Souza, Joao Carlos;Crupi, Pasquale;Colletta, Antonio;Antonacci, Donato;Toci, Aline Theodoro. And the article was included in Journal of Food Science and Technology in 2022.Safety of Isopentyl hexanoate The following contents are mentioned in the article:
Wine is one of the most traditional consumed alc. beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochem. and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes Grechetto, Greco bianco and Greco di tufo. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2-containing, SO2-free and sparkling wines, with different amounts of compounds such as alcs., esters, fatty acids, phenols and differences in sensorial properties. The Grechetto wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Safety of Isopentyl hexanoate).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Safety of Isopentyl hexanoate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics