Category: 123-25-1

On August 15, 2022, Gutierrez, Ana Rosa; Santamaria, Pilar; Olarte, Carmen; Lopez-Alfaro, Isabel; Garijo, Patrocinio; Gonzalez-Arenzana, Lucia; Sanz, Susana published an article.Product Details of 123-25-1 The title of the article was Influence of microbial population on the characteristics of carbonic maceration wines. And the article contained the following:

The aim of the study was to determine the relevance of microorganisms present during the carbonic maceration vinification in the specific attributes of young red wines produced by this method. For this purpose, wines were made by the two winemaking methods: carbonic maceration and the standard method of destemming and crushing, starting from the same batch of grapes. The microbiol. population of the initial grapes was homogenised by means of a “pied de cuve”, and afterwards, the microbial evolution (yeasts, lactic acid and acetic acid bacteria) was followed in different fermentation stages. Finally, the wines obtained were analyzed and tasted. After homogenising the initial microbiota, small microbiol. differences were detected both in the counts of microorganisms and in the species involved. Nevertheless, the wines obtained were remarkably different, both in their chem. composition and in their organoleptic characteristics. This would indicate that, although the microbiota present could influence some of the characteristics of carbonic maceration wines, the main factor that determines the unique characteristics of these wines is their particular production procedure based in the intracellular fermentation The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Product Details of 123-25-1

The Article related to wine microbial lactic acetic acid bacteria carbonic maceration, Food and Feed Chemistry: Beverages and other aspects.Product Details of 123-25-1

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On December 31, 2020, Lu, Yao; Sun, Fei; Wang, Wenxiu; Liu, Yaqiong; Wang, Jie; Sun, Jianfeng; Mu, Jianlou; Gao, Zhe published an article.Reference of Diethyl succinate The title of the article was Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine. And the article contained the following:

‘Marselan is a promising wine grapevine with unique qualities, studies on its introduction and characteristics have never stopped. However, little is known about the fermentation process of ‘Marselan wine. In this study, we compared industrial-scale spontaneous (SMF) and inoculated (IMF) fermentation processes on the succession of microbial community and the change in volatile compounds and predicted their correlations. SMF could ferment ‘Marselan to dry red wine with alc. content of 13.37% ± 0.76% (volume/volume) in 10 days and enhance the total concentration and odor activity values (OAVs) of volatile compounds Et caprylate, Et caprate, Et caproate and citronellol (OAVs > 1.0) were important volatile compounds in SMF and IMF wines. Compared with IMF, SMF was more outstanding in initial non-Saccharomyces diversity, including Hanseniaspora, Metschnikowia and Issatchenkia. In addition, Spearmans correlation (|ρ| > 0.7) and bidirectional orthogonal partial least squares (O2PLS, VIP > 1.0) anal. showed that some indigenous microorganisms in grape were closely related to the formation of volatile compounds, such as lactic acid bacteria, non-Saccharomyces and Saccharomyces cerevisiae. Overall, results showed that SMF could strengthen the flavor of ‘Marselan’ wine, and the possibility of consideration screening indigenous aroma-producing microorganisms as starter to improve the unique characteristics of ‘Marselan wine. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Reference of Diethyl succinate

The Article related to spontaneous fermentation volatile compound marselan grape wine, Food and Feed Chemistry: Beverages and other aspects.Reference of Diethyl succinate

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On August 31, 2022, Khvalbota, Liudmyla; Virba, Martin; Furdikova, Katarina; Spanik, Ivan published an article.Recommanded Product: Diethyl succinate The title of the article was Simultaneous distillation-solvent extraction gas chromatography-mass spectrometry analysis of Tokaj Muscat Yellow wines. And the article contained the following:

In the present study, simultaneous distillation-solvent extraction conditions were optimized for the extraction of organic compounds from naturally sweet Tokaj wines. Solvent selection, optimization of phase ratio, time of extraction, and addition of modifier were studied. The volatile organic compounds profile of Slovak Tokaj Muscat Yellow wine was characterized using simultaneous distillation-solvent extraction gas chromatog.-mass spectrometry. Identified volatile organic compounds belonged to terpenes, esters, higher alcs., volatile acids, lactones, and furanoids. At optimized simultaneous distillation-solvent extraction conditions, anal. parameters such as linearity (R2 > 0.98), repeatability (from 3.33% to 10.39%), quantitation, and detection limits for selected compounds (Et hexanoate, geraniol, linalool oxide, α-terpineol, 1-octanol, geranyl acetate, nerol, benzyl alc., benzaldehyde, 1,2-dihydrolinalool, 4-terpineol, and di-Et succinate) were estimated The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: Diethyl succinate

The Article related to tokaj muscat yellow wine distillation solvent extraction gc ms, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: Diethyl succinate

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On May 31, 2021, Massera, Ariel; Assof, Mariela; Sari, Santiago; Ciklic, Ivan; Mercado, Laura; Jofre, Viviana; Combina, Mariana published an article.Computed Properties of 123-25-1 The title of the article was Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines. And the article contained the following:

Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was to study how fermentation temperature affects the chem. composition, the concentration of yeast-derived volatile aroma compounds and the overall quality of young red wines. Thermomacerated Merlot grape must was fermented at 15°C and 25°C using five different Saccharomyces cerevisiae strains. Wines fermented at 15°C displayed higher ethanol concentration, whereas differences in volatile acidity and color were more related to the yeast strain used than the fermentation temperature Sensory anal. could discriminate the wines fermented at two temperatures for each yeast tested. Low temperature fermentation produced wines with higher ester and lower terpene content compared to fermentation at 25°C, whereas the fatty acids and higher alc. concentraions were more associated to the yeast strain employed. In general, wines produced at low temperature were perceived as more aromatic, although this effect was strain-dependent. In summary, we were able to obtain red wines whit improved organoleptic characteristics, by combining thermomaceration and low temperature fermentation with cold adapted autochthonous yeast strains. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Computed Properties of 123-25-1

The Article related to merlot wine yeast volatile aroma low temperature fermentation, Food and Feed Chemistry: Beverages and other aspects.Computed Properties of 123-25-1

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On February 1, 2022, de Andrade Neves, Nathalia; Gomez-Alonso, Sergio; Garcia-Romero, Esteban; Hermosin-Gutierez, Isidro; Ferreira da Silva, Isadora; Stringheta, Paulo Cesar published an article.Category: esters-buliding-blocks The title of the article was Chemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaca and cereal alcohol. And the article contained the following:

Jabuticaba (Plinia jaboticaba (DC) Berg.) is considered one of the main Brazilian sources of anthocyanins. It is widely recognized and popular, with its consumption occurring in fresh forms and through processed products. Although popular, jabuticaba liquors are handmade, on a small-scale, with little quality control and a lack of standardization. This study aimed to evaluate the effect of the ethanol source (cachaca and cereal alc.) on the chem. characteristics of jabuticaba liquors. The beverages were evaluated considering the contents of sugars, ethanol, anthocyanins, ellagic acid, amino acids, biogenic amines, organic acids, and volatile composition The liquors showed similar chem. compositions, which differs from the content of anthocyanins and the volatile composition The liquor made from cachaca showed a greater complexity of aroma, including terpenes and volatile phenolic compounds, and a higher d.p. of anthocyanins. This study is the first published for jabuticaba liquors. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Category: esters-buliding-blocks

The Article related to plinia jaboticaba liquor cachaca cereal alc volatile composition, Food and Feed Chemistry: Beverages and other aspects.Category: esters-buliding-blocks

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On June 30, 2020, Mislata, A. M.; Puxeu, M.; Tomas, E.; Nart, E.; Ferrer-Gallego, R. published an article.Name: Diethyl succinate The title of the article was Influence of the oxidation in the aromatic composition and sensory profile of Rioja red aged wines. And the article contained the following:

Abstract: Rioja is one of the most important Spanish wine regions, and commonly produces wines with good aging potential. The quality of Rioja aged wines is well appreciated by tasters and consumers in the international wine market. In this study, the influence of the aromatic composition and oxidation on their sensory profile of different high-quality long-aged wines produced in Rioja was evaluated. The aromatic compounds that can participate actively on the aromatic profile of this type of wines have been identified. In this way, 3-methyl-2,4-nonanedione and 2-phenylacetaldehyde were the most sensory active compounds At lesser extent, 3-methylbutanal, (E)-2-nonenal, and (E)-2-octenal were also important volatile compounds in this type of wines. Surprisingly, sotolon was only detected as active compounds in the oldest wines with lower price. Contrary, methional mainly appeared as active compound in the youngest samples of wines with higher price. 2-methylpropanal was a non-active compound in wines correctly aged and stored. This work contributes to an improved understanding about the key odorants in Rioja high-quality old wines. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Name: Diethyl succinate

The Article related to rioja red wine quality oxidation aromatic sensory profile, Food and Feed Chemistry: Beverages and other aspects.Name: Diethyl succinate

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On January 16, 2021, Balmaseda, Aitor; Rozes, Nicolas; Leal, Miguel Angel; Bordons, Albert; Reguant, Cristina published an article.Formula: C8H14O4 The title of the article was Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation. And the article contained the following:

Non-Saccharomyces yeasts have increasingly been used in vinification recently. This is particularly true of Torulaspora delbrueckii and Metschnikowia pulcherrima, which are inoculated before S. cerevisiae, to complete a sequential alc. fermentation This paper aims to study the effects of these two non-Saccharomyces yeasts on malolactic fermentation (MLF) carried out by two strains of Oenococcus oeni, under cellar conditions. Oenol. parameters, and volatile and phenolic compounds were analyzed in wines. The wines were tasted, and the microorganisms identified. In general, non-Saccharomyces created more MLF friendly conditions, largely because of lower concentrations of SO2 and medium chain fatty acids. The most favorable results were observed in wines inoculated with T. delbrueckii, that seemed to promote the development of O. oeni and improve MLF performance. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Formula: C8H14O4

The Article related to oenococcus torulaspora saccharomyces wine malolactic fermentation, malolactic fermentation, non-saccharomyces, oenococcus oeni, wine, Food and Feed Chemistry: Beverages and other aspects.Formula: C8H14O4

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Gimenez-Banon, Maria Jose; Moreno-Olivares, Juan Daniel; Paladines-Quezada, Diego Fernando; Bleda-Sanchez, Juan Antonio; Fernandez-Fernandez, Jose Ignacio; Parra-Torrejon, Belen; Delgado-Lopez, Jose Manuel; Gil-Munoz, Rocio published an article in 2022, the title of the article was Effects of Methyl Jasmonate and Nano-Methyl Jasmonate Treatments on Monastrell Wine Volatile Composition.Electric Literature of 123-25-1 And the article contains the following content:

The application of Me jasmonate (MeJ) as an elicitor to enhance secondary metabolites in grapes and wines has been studied, but there is little information about its use in conjunction with nanotechnol. and no information about its effects on wine volatile compounds This led us to study the impact of nanoparticles doped with MeJ (Nano-MeJ, 1mM MeJ) on the volatile composition of Monastrell wines over three seasons, compared with the application of MeJ in a conventional way (10 mM MeJ). The results showed how both treatments enhanced fruity esters in wines regardless of the vintage year, although the increase was more evident when grapes were less ripe. These treatments also achieved these results in 2019 in the cases of 1-propanol, beta-phenyl-ethanol, and methionol, in 2020 in the cases of hexanol and methionol, and in 2021, but only in the case of hexanol. On the other hand, MeJ treatment also increased the terpene fraction, whereas Nano-MeJ, at the applied concentration, did not increase it in any of the seasons. In summary, although not all families of volatile compounds were increased by Nano-MeJ, the Nano-MeJ treatment generally increased the volatile composition to an extent similar to that obtained with MeJ used in a conventional way, but at a 10 times lower dose. Therefore, the use of nanotechnol. could be a good option for improving the quality of wines from an aromatic point of view, while reducing the necessary dosage of agrochems., in line with more sustainable agricultural practices. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Electric Literature of 123-25-1

The Article related to methyl jasmonate nanoparticle wine 1propanol beta phenylethanol methanol, aroma, elicitor, foliar application, nanoparticles, sensorial analysis, Food and Feed Chemistry: Beverages and other aspects.Electric Literature of 123-25-1

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On October 1, 2022, Ignacia Lambert-Royo, Maria; Ubeda, Cristina; Del Barrio-Galan, Ruben; Sieczkowski, Nathalie; Miquel Canals, Joan; Pena-Neira, Alvaro; Gil i Cortiella, Mariona published an article.Computed Properties of 123-25-1 The title of the article was The diversity of effects of yeast derivatives during sparkling wine aging. And the article contained the following:

This study shows the monitoring of the phys., chem. and sensorial changes that occur in the sparkling wine along 18 mo of aging due to different typol. yeast-derived products; dry inactivated yeast from Saccharomyces (Saccharomyces cerevisiae) and non-Saccharomyces (Torulaspora delbrueckii) yeast strains, yeast autolyzate, and yeast protein extract tested at two different doses. The addition of 5 g/hL yeast protein extract and inactivated yeast from T. delbrueckii helped to preserve esters in wines with 9 and 18 mo of aging on lees. The addition of yeast autolyzate achieved greater polysaccharide enrichment and gave rise to sparkling wines with the highest antioxidant activity. Effects on foaming properties were quite different depending on the aging time. Despite this, sparkling wines treated with 10 g/hL of yeast autolyzate and Optimum White generally exhibited the highest foamability and foam stability. Further experiments with higher doses are needed to observe clear effects on sensory profile. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Computed Properties of 123-25-1

The Article related to saccharomyces torulaspora sparkling wine aging, foaming, sensory analysis, sparkling wine, volatile compounds, wine aging, yeast derivatives, Food and Feed Chemistry: Beverages and other aspects.Computed Properties of 123-25-1

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On September 30, 2021, Martinez-Garcia, Rafael; Mauricio, Juan Carlos; Garcia-Martinez, Teresa; Peinado, Rafael A.; Moreno, Juan published an article.Product Details of 123-25-1 The title of the article was Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing. And the article contained the following:

A native veil-forming yeast and a com. yeast strain were used to elaborate sparkling wines by the Champenoise method with a grape variety traditionally used for the production of still wines. Wines aged on lees for fifteen months were sampled at five points and their physicochem. and sensory indexes were analyzed. Unsupervised and supervised statistical techniques were used to establish a comparison between 81 volatile compounds and eight odor descriptors (chem., fruity, floral, fatty, balsamic, vegetal, empyreumatic and spicy). Principal component anal. of both datasets showed good separation among the samples in relation to ageing time and yeast strain. By using a partial least squares regression-based criterion, 38 odor active compounds were selected as the most influential for the ageing factor and out of them, only 27 were unique to certain aroma descriptors. These results contribute to a better understanding of the aroma perception of sparkling wines. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Product Details of 123-25-1

The Article related to volatile odor active compound sparkling wine ageing, aroma, chemometric, flor yeast, multivariate analysis, sensory profile, sparkling wine, Food and Feed Chemistry: Beverages and other aspects.Product Details of 123-25-1

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