Sanmartin, C. published the artcileCo-fcrincntation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety, Safety of Ethyl nonanoate, the main research area is grape cluster anthocyanin tannin acetaldehyde aging.
Syrah grapes harvested during the 2017 crop season in a biodynamic Iarm located in a hillside area around Lucca (Tuscany) were processed following a whole bunch winemaking, and the results were compared with those obtained by a traditional destemming winemaking in order to explore the potential quality of this kind of grape. Willi the aim to verify the impact of co-fermentation of intact grape clusters and stalk, both chem. and sensory profiles of wines were discussed soon after racking off as well as after 10 moths of ageing, and particular attention was paid to phenolic and aromatic compounds Our results show that co-fermentation of intact grape clusters and stalk can be profitably applied in order to improve the nutraceutical features of Syrah wines as well as to emphasize their aromatic expression, thus allowing to significantly speed up their ageing phase.
Agrochimica published new progress about Anthocyanins Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Safety of Ethyl nonanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics