Perez, Dolores published the artcileScreening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations, Application of Ethyl octanoate, the main research area is Saccharomyces fermentative compound nitrogen source wine fermentation; Branched-chain amino acids; Fermentative aroma compound; Nitrogen source; Non-volatile metabolic end-products; S. eubayanus; S. kudriavzevii; S. uvarum.
A collection of 33 Saccharomyces yeasts were used for wine fermentation with a sole nitrogen source: ammonium and four individual aroma-inducing amino acids. The fermentation performance and chem. wine composition were evaluated. The most valuable nitrogen sources were valine as a fermentation promoter on non-cerevisiae strains, phenylalanine as fruity aromas enhancer whereas the ethanol yield was lessened by leucine and isoleucine. S. cerevisiae SC03 and S. kudriavzevii SK02 strains showed to be the greatest producers of fruity Et esters while S. kudriavzevii strains SK06 and SK07 by shortening the fermentation duration. S. uvarum strains produced the greatest succinic acid amounts and, together with S. eubayanus, they reached the highest production of 2-phenylethanol and its acetate ester; whereas S. kudriavzevii strains were found to be pos. related to high glycerol production
Food Microbiology published new progress about Fermentation. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application of Ethyl octanoate.
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