Gonzalez Flores, Melisa published the artcileSaccharomyces uvarum isolated from patagonian ciders shows excellent fermentative performance for low temperature cidermaking, Product Details of C9H10O2, the main research area is apple chicha cidermaking fermentation Saccharomyces; Biodiversity; Ciders; Cryotolerance; Domestication; Patagonia; Saccharomyces uvarum.
Saccharomyces uvarum has been recovered from natural habitats and traditionally fermented beverages (apple chicha) in Patagonia. However, this species has never been obtained from industrially relevant beverages like wine or cider in the same region. In this work, different strains belonging to the cryotolerant species S. uvarum were recovered from spontaneous cider fermentations carried out at low temperature in Red Delicious apple must. The strain S. uvarum NPCC1420 obtained from this cider and selected for its physiol. and technol. features, evidenced a better adaptation to the cidermaking process than a previously selected strain obtained from a less industrialized product called apple chicha. Some differences, like a higher ethanol and sulphite tolerance, seemed to be associated with differential domestication pressures suffered by each different strain. Moreover, the most important fermentative features of the strain NPCC1420 were a higher competition capacity than the strain NPCC1314 in non-sterile apple must, as well as significantly higher amounts of glycerol, 2-phenylethanol and 2-phenylethyl acetate than the strain isolated from apple chicha.
Food Research International published new progress about Apple. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Product Details of C9H10O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics