Canonico, Laura published the artcileVolatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions, Application In Synthesis of 106-32-1, the main research area is Saccharomyces yeast wine aeration condition; Ethanol reduction; Non-saccharomyces yeasts; Oxygen; Wine.
Over the last decades there has been an increase in ethanol concentration in wine. High ethanol concentration may impact neg. wine flavor and can be associated with harmful effects on human health. In this study, we investigated a microbiol. approach to reduce wine ethanol concentration, using three non-Saccharomyces yeast strains (Metschnikowia pulcherrima, Torulaspora delbrueckii and Zygosaccharomyces bailii) in sequential fermentations with S. cerevisiae under different aeration conditions. At the same time, we evaluated the volatile profile of the resulting reduced alc. Chardonnay wines. Results showed that the non-Saccharomyces yeasts tested were able to reduce wine ethanol concentration when oxygen was provided. Compared to S. cerevisiae wines, ethanol reduction was 1.6% volume/volume, 0.9% volume/volume and 1.0% volume/volume for M. pulcherrima, T. delbrueckii and Z. bailii sequential fermentations, resp. Under the conditions evaluated here, aeration did not affect acetic acid production for any of the non-Saccharomyces strains tested. Although aeration affected wine volatile profiles, this was depended on yeast strain. Thus, wines produced with M. pulcherrima under aeration of 0.05 volume of air per volume of culture per min (VVM) showed excessive Et acetate content, while Z. bailli wines produced with 0.05 VVM aeration had increased concentrations of higher alcs. and volatile acids. Increased concentrations of these compounds over their sensory thresholds, are likely to impact neg. on wine sensory profile. Contrarily, all three non-Saccharomyces strains under 0.025 VVM aeration conditions produced wines with reduced ethanol concentration and acceptable chem. volatile profiles.
Food Microbiology published new progress about Carbohydrates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application In Synthesis of 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics