Lee, S.-B. published the artcileEffect of inoculation strategy of non-Saccharomyces yeasts on fermentation characteristics and volatile higher alcohols and esters in Campbell Early wines, Product Details of C10H20O2, the main research area is Campbell grape wine aroma non Saccharomyces yeat fermentation analysis.
Background and Aims : Wine made from the Campbell Early grape cultivar has less flavor than wine made from European grape cultivars. The aim of this study was to investigate the individual fermentation characteristics of several non-Saccharomyces yeasts for improving the aroma of Campbell Early wine. Methods and Results : Nine species of non-Saccharomyces yeasts were used as wine starters in single or co-fermentation with Saccharomyces cerevisiae. Several fermentation characteristics and physiol. properties were investigated. Volatile higher alc. and ester compounds were also analyzed by GC/MS and by principal component anal. Single-fermented wines showed different fermentation kinetics, whereas co-fermented wines showed similar, but slightly different, fermentation kinetics depending on their ethanol tolerance. Principal component anal. indicated that the composition of both volatile higher alcs. and esters was distinguishable between single and co-fermented wines, but volatile esters in co-fermented wines were more widely distributed compared to that in single fermented wines. Conclusions : The fermentation kinetics of each strain was different. Volatile esters were more affected by co-fermentation than volatile higher alcs., which were produced during the early phase of fermentation Moreover, interactions among the various volatile aromatic compounds affected the final wine aroma. Significance of the Study : These findings could provide valuable information to researchers and winemakers on the enhancement of wine aroma using non-Saccharomyces yeasts.
Australian Journal of Grape and Wine Research published new progress about Candida quercitrusa. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics