Impact of a combined pulsed electric field (PEF) and enzymatic mash treatment on yield, fermentation behaviour and composition of white wine was written by Fauster, T.;Philipp, C.;Hanz, K.;Scheibelberger, R.;Teufl, T.;Nauer, S.;Scheiblhofer, H.;Jaeger, H.. And the article was included in European Food Research and Technology in 2020.Related Products of 112-14-1 The following contents are mentioned in the article:
The aim of this work was to study the combined application of a pulsed elec. field (PEF) and an enzymic treatment to white wine mash. The resulting impact of membrane permeabilisation by electroporation and pectin degradation by enzymes on fermentation behavior and quality of white wine was assessed. The mash of two varieties, Traminer and Gruner Veltliner, was PEF treated (3 and 10 kJ/kg) using a continuous co-linear treatment chamber. Pectinases were added immediately afterwards and maceration was performed for 4 and 24 h. Various physico-chem. parameters were analyzed at different stages of the production process and the impact of the combined treatment on volatile compounds such as esters and terpenes was analyzed by gas chromatog.-mass spectrometry and a sensory panel in the final white wine after bottling and storage. Regardless of the PEF treatment intensity, the variety and the maceration time, the release of juice was not significantly influenced. For Traminer, the fermentation time was reduced through the enhanced extraction of nitrogen from 322 to 359 mg/L due to PEF treatment (10 kJ/kg). The release of phenols which were localized in the pulp, were significantly more affected than phenols from the skin. Although the concentration of selective esters especially of the variety Traminer significantly increased, the sensory evaluation indicated no pos. effect on the olfactory properties. Overall, the combination of PEF and enzyme pretreatment showed benefits in reducing the fermentation time and increasing the content of selective esters for Traminer. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Related Products of 112-14-1).
Octyl acetate (cas: 112-14-1) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Related Products of 112-14-1
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics