Benucci, Ilaria published the artcileNovel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile, COA of Formula: C11H22O2, the main research area is green beer fermentation calcium alginate chitosan sensory property Saccharomyces; Calcium alginate–chitosan microcapsules; Green beer; Kinetic of oxygen consumption; Primary alcoholic fermentation; Sensory profile; Volatile compounds.
The development of innovative and more cost-effective approaches of making beer throughout continuous fermentation process remains a challenging problem, which is worthy of serious exploration. The current work focuses on the application of a com. brewing yeast (S. cerevisiae Nottingham Ale), entrapped into chitosan-calcium alginate double layer microcapsules, for the production of a Pale Ale beer. During the primary alc. fermentation, the consumption rate of fermentable brewing sugars and dissolved O2, estimated by the Gompertz equation, was halved in the beer obtained by encapsulated yeast in comparison with the free cell. The phys.-chem. parameters of beer (i.e. pH, alc. content, color and bitterness) were not remarkably affected by the different yeast-inoculating form. However, the volatile profiles identified by means of HS-SPME-GC-MS anal., significantly differed in terms of terpenes, esters and alcs. content, thus proving that the yeast-inoculating form may typify the odor and flavor descriptors of the green beer.
Food Chemistry published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics