Influence of 6 different strains of yeasts on polyphenol composition of Barbera wines obtained with delayed extraction of anthocyanins was written by Bosso, A.;Guaita, M.;Follis, R.;Di Stefano, R.. And the article was included in Rivista di Viticoltura e di Enologia in 2002.Application of 15399-05-0 This article mentions the following:
Six strains of Saccharomyces cerevisiae yeasts were used in the production of red Barbera wines. The wine d., ethanol, total anthocyanins, total flavonoids, proanthocyanidins, total polyphenols, flavans, volatile acidity, acetaldehyde, SO2, pH, color, volatile compounds, and sensory properties (flavor, taste) were evaluated during grape maceration and wine aging. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0Application of 15399-05-0).
Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Application of 15399-05-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics