Effects of spontaneous fermentation on microbial succession and its correlation with volatile compounds during fermentation of Petit Verdot wine was written by Chen, Hu;Liu, Yaqiong;Chen, Jiawei;Fu, Xiaofang;Suo, Ran;Chitrakar, Bimal;Wang, Jie. And the article was included in LWT–Food Science and Technology in 2022.COA of Formula: C11H22O2 The following contents are mentioned in the article:
Petit Verdot is widely used in blend wines but only few studies focus on the effect of microorganisms on the aroma formation of its monovarietal wine. This study explored the correlation between microorganisms and aromas during spontaneous fermentation (SF) and inoculated fermentation (IF). The changes of volatile compounds and microbial succession during the wine fermentation were monitored by HS-SPME-GC-MS and HTS. The results showed that SF resulted wines with more aromatic and regional characteristics because of significantly higher content and varieties of higher alcs., acetate esters and C6 compounds, thus highlighting the ‘floral’ and ‘fruity’ characteristics of Petit Verdot wine. The PCA and OPLS-DA showed that there were significant differences in aromas and microorganisms under SF, and IF, while correlations between them were established by OPLS and Spearman (VIP >1, P < 0.05). Among them, four unique core bacteria in SF were pos. correlated (P < 0.05) with four important higher alcs. and most of the esters. Non-Saccharomyces in SF were pos. correlated (P < 0.01) with C6 compounds Therefore, SF had a potential application prospect for improving wine flavor and provided a reference for further understanding the role of microorganisms in the formation of aroma compounds This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0COA of Formula: C11H22O2).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.COA of Formula: C11H22O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics