Na, Li published the artcileAdjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae, Related Products of esters-buliding-blocks, the main research area is Pichia Saccharomyces rose wine odorant; Aroma active compounds; Aroma characteristics; Citronellol (PubChem CID:8842); Ethyl acetate (PubChem CID: 8857); Ethyl butyrate (PubChem CID: 77632); Ethyl decanoate (PubChem CID: 8048); Ethyl heptanoate (PubChem CID: 7797); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Hutai-8 grape; Isoamyl acetate (PubChem CID: 31276); Isobutyl alcohol (PubChem CID: 6560); Key aroma compounds; Mixed fermentation; Nerolidol (PubChem CID:5284507; Phenethyl acetate (PubChem CID: 7654); Single fermentation; β-Damascenone (PubChem CID: 5366074).
Hutai-8 grape (Vitis vinifera x Vitis labrusca) was fermented into rose wine with Saccharomyces cerevisiae to characterize the key aroma compounds by sensomics approach, and fermented with selected Pichia fermentans and S. cerevisiae for aroma enhancement. In total, 82 odorants were detected in single-fermentation Hutai-8 rose wine, 22 aroma active compounds, mainly varietal odorants and fruity esters, were further quantitated for aroma reconstitution tests, and successfully mimicked sweet, floral, and fruity traits. Omission tests excluded the importance of iso-Bu acetate, Et butyrate, 1-nonanol for aroma development. Furthermore, the successfully recombined co-fermentation Hutai-8 rose wine revealed 21 aroma active compounds identified from 79 odorants. The complexity of wine fruity/floral characteristics was improved through increased levels of inactive odorants and decreased levels of off-odorants. Moreover, rose wine made by co-inoculation had greater color stability compared to single-fermentation This work provides insights into the understanding of mechanisms underlying modulation of co-fermentation for improved wine quality.
Food Research International published new progress about Color. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Related Products of esters-buliding-blocks.
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