Tag: M.W=150-200

Nardi, Tiziana published the artcileManaging wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine, Safety of Ethyl octanoate, the main research area is Torulaspora Oenococcus fermentation red Barbera wine.

The use of selected starter cultures for grape must fermentation is nowadays practiced in most wine regions of the world, and as the range of available microorganisms increases this gives winemakers the possibility to increase biodiversity in guided fermentations Nevertheless, little information is available regarding the oenol. use of Saccharomyces and non-Saccharomyces yeasts in combination with lactic acid bacteria. The present study evaluates the effect of the inoculation of a non-Saccharomyces yeast, Torulaspora delbrueckii, in an alc. fermentation (in combination with a Saccharomyces starter), together with different modalities of malolactic fermentation management (co-inoculation, sequential inoculation and no inoculation of an Oenococcus oeni starter), on the quality of a red Barbera wine. The fermentation dynamics were verified and the final wine properties were evaluated in terms of physico-chem. composition determined by 1H-NMR, free volatile compounds measured by GC-MS and organoleptic characteristics assessed via sensory anal. Overall, the results show that the joint employment of non-Saccharomyces yeasts did not delay alc. nor malolactic fermentation progress, did not interfere with the pos. effect of the co-inoculation of malolactic bacteria (beneficial for both fermentation length and for the chem., aromatic and sensory properties of wine) and enabled the production of wines with a more intense color.

European Food Research and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Safety of Ethyl octanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Shin, Kwang-Jin published the artcileChanges of Volatile Compositions in Soju Wash from Fermentation to Distillation Using Different Kinds of Fermentation Starters, Related Products of esters-buliding-blocks, the main research area is volatile composition soju wash fermentation distillation.

This chapter investigates changes of volatile compounds in soju washes from fermentation to distilled soju. Soju washes were prepared using different types of fermentation starters such as nuruk (Korean traditional starter), ipguk (Japanese style koji), and crude amylolytic enzyme. Volatile compounds in 12 samples including primary washes, secondary washes, and distilled soju using different types of fermentation starters were extracted using solid phase micro extraction, and extracts were analyzed by gas chromatog. and gas chromatog.-mass spectrometry. A total of 79 volatile compounds, including 41 esters, 17 alcs., five acids, and 16 miscellaneous compounds were identified. Esters and alcs. were the largest groups among the quantified volatiles. Principal component anal. was applied to differentiate soju washes and distilled soju by volatile compounds Four samples made by reduced-pressure distillation showed volatile patterns similar to PC 1 (65.09% of variance), and volatile compounds showed different patterns depending on com. fermentation starters by PC 2 (12.34% of variance).

ACS Symposium Series published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Liguori, Loredana published the artcileImpact of dealcoholization on quality properties in white wine at various alcohol content levels, Related Products of esters-buliding-blocks, the main research area is white wine Falanghina dealcoholization quality property alc; Aroma; Dealcoholization; Low alcohol content; Membrane; Osmotic distillation; Wine.

The reduction of alc. content in wines has two main objectives, the former is decreasing the wines’ strength and the latter is producing new low alc. beverages. To accomplish the latter, in this study, we focused on the dealcoholization of a white wine (cv Falanghina, 12.5 vol%) obtained from an ancient Italian grape variety that has recently aroused a renewed interest. It was dealcoholized at various alc. content levels ranging from 9.8 to 0.3 vol% through the osmotic distillation process, and the main quality parameters of the obtained dealcoholized samples were evaluated. No significant differences (p < 0.05) in total phenols, flavonoids, organic acids and total acidity were observed among the wine samples at different alc. content levels. On the contrary, the volatile compounds content decreased with increasing alc. removal. Specifically, almost 50% of higher alcs. with acids and lactones were preserved in dealcoholized wine at 9.8 vol% alc. content, but this percentage reduced to 30% in the sample at 6.8 vol%, and was even lower in the dealcoholized wine with lower alc. content. It was argued that the transport of volatile compounds through the membrane, beside the membrane selectivity, is highly correlated with the Henry constant (R2 > 0.8021 for 9.8 vol% of dealcoholized wine). Moreover, results of the sensory evaluation indicated a significant change in terms of acidity, odor, sweetness and body taste in dealcoholized wine (0.3 vol%), giving an overall perceived imbalance and unacceptable taste with respect to the original wine. Therefore, in order to balance acid sensation and enhance body and aftertaste, an attempt was made to formulate an alc.-free wine-based beverage with enhanced odor and sweetness, by adding some floral wine flavours, up to the amount present in the original wine.

Journal of Food Science and Technology (New Delhi, India) published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Related Products of esters-buliding-blocks.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Celebi Uzkuc, Nesrin Merve published the artcileEffects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts, Name: Ethyl octanoate, the main research area is fermentation Karalahna Cabernet Sauvignon young red wine volatile compound.

The purposes of the present study were to evaluate the volatile compounds and sensory characteristics of young red wines produced by spontaneous and inoculated fermentations of Karalahna (KL) and Cabernet Sauvignon (CS) grapes and to identify the yeasts responsible for spontaneous fermentation by mol. methods. A total of 28 volatile compounds in KL wines and 35 compounds in CS wines were identified and quantified by GC-MS. The concentration of higher alcs. and esters differed significantly among spontaneously fermented and inoculated wines. Spontaneous fermentation resulted in greater amount of higher alcs. in KL wines, while inoculated wines had greater amount of higher alcs. in CS wines. Spontaneously fermented KL and CS wines showed greater amounts of esters than inoculated wines. KL wines obtained by spontaneous fermentation had significantly higher scores than inoculated wines based on fruity and green aromas, body and overall impression. Spontaneously fermented CS wines were found significantly higher in fruity and floral aromas than inoculated wines.

European Food Research and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Name: Ethyl octanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Celebi Uzkuc, Nesrin Merve published the artcileEffects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts, Computed Properties of 123-29-5, the main research area is fermentation Karalahna Cabernet Sauvignon young red wine volatile compound.

The purposes of the present study were to evaluate the volatile compounds and sensory characteristics of young red wines produced by spontaneous and inoculated fermentations of Karalahna (KL) and Cabernet Sauvignon (CS) grapes and to identify the yeasts responsible for spontaneous fermentation by mol. methods. A total of 28 volatile compounds in KL wines and 35 compounds in CS wines were identified and quantified by GC-MS. The concentration of higher alcs. and esters differed significantly among spontaneously fermented and inoculated wines. Spontaneous fermentation resulted in greater amount of higher alcs. in KL wines, while inoculated wines had greater amount of higher alcs. in CS wines. Spontaneously fermented KL and CS wines showed greater amounts of esters than inoculated wines. KL wines obtained by spontaneous fermentation had significantly higher scores than inoculated wines based on fruity and green aromas, body and overall impression. Spontaneously fermented CS wines were found significantly higher in fruity and floral aromas than inoculated wines.

European Food Research and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Computed Properties of 123-29-5.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Davies, C. published the artcileTiming of auxin treatment affects grape berry growth, ripening timing and the synchronicity of sugar accumulation, Formula: C11H22O2, the main research area is grape berry growth ripening sugar synchronicity auxin treatment.

Climate change has resulted in earlier berry development and compressed harvests creating problems with harvesting and winery logistics and causing undesired modifications to grape and wine composition, such as elevated concentration of berry sugar and wine alc. Auxin treatment of grapevine bunches prior to veraison can counteract these adverse changes by delaying berry maturation. The most efficacious timing of 1-naphthaleneacetic acid (NAA) application along with the effects of application timing on berry growth, and berry and wine composition are yet to be identified. Cabernet Sauvignon bunches were treated with 50 mg/L NAA at three different times prior to, and at, veraison. The nearer to veraison the NAA application the longer the delay in harvest. Compared with the Control the NAA treatment reduced berry shrivel and increased the synchronicity of berry populations in terms of the accumulation of TSS with only minor effects on berry composition and wine volatile compounds Auxin treatment delayed ripening, reduced berry shrivel and increased ripening synchronicity with little effect on berry and wine composition Auxin treatment of grape bunches could be used to manage problems caused by climate change, including, compressed harvests and ripening under hotter conditions, in a targeted manner in existing vineyards.

Australian Journal of Grape and Wine Research published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Davies, C. published the artcileTiming of auxin treatment affects grape berry growth, ripening timing and the synchronicity of sugar accumulation, Product Details of C9H10O2, the main research area is grape berry growth ripening sugar synchronicity auxin treatment.

Climate change has resulted in earlier berry development and compressed harvests creating problems with harvesting and winery logistics and causing undesired modifications to grape and wine composition, such as elevated concentration of berry sugar and wine alc. Auxin treatment of grapevine bunches prior to veraison can counteract these adverse changes by delaying berry maturation. The most efficacious timing of 1-naphthaleneacetic acid (NAA) application along with the effects of application timing on berry growth, and berry and wine composition are yet to be identified. Cabernet Sauvignon bunches were treated with 50 mg/L NAA at three different times prior to, and at, veraison. The nearer to veraison the NAA application the longer the delay in harvest. Compared with the Control the NAA treatment reduced berry shrivel and increased the synchronicity of berry populations in terms of the accumulation of TSS with only minor effects on berry composition and wine volatile compounds Auxin treatment delayed ripening, reduced berry shrivel and increased ripening synchronicity with little effect on berry and wine composition Auxin treatment of grape bunches could be used to manage problems caused by climate change, including, compressed harvests and ripening under hotter conditions, in a targeted manner in existing vineyards.

Australian Journal of Grape and Wine Research published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Senkarcinova, Bara published the artcileProbiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii, Product Details of C10H20O2, the main research area is Saccharomyces probiotic growth alc free beer fermentation RSM.

For brewers, alc.-free beers (AFBs) are an economically attractive segment of the beer market. At the same time, it is a category of beer that allows breweries to offer innovative products to customers. So far, the use of probiotic yeast in AFB production has not been studied. In this work, the growth characteristics of probiotic yeast in the presence of wort sugars, ethanol and iso-α-bitter acids were quantified. The highest specific growth rate (μ) of probiotic yeast was observed on glucose (0.44 ± 0.03 1/h at 30 °C), while on maltose and maltotriose it was lower by 34 and 89%, resp. Ethanol (5% volume/volume) and iso-α-bitter acids (50 IBU) decreased μ on glucose (30 °C) by 20 and 23%, resp. Response surface methodol. was used to identify the main fermentation conditions affecting the formation of esters and higher alcs. Statistical anal. of the exptl. data revealed that the fermentation temperature and pitching rate had the most significant effects on flavor formation. High pressure processing was shown to be a suitable method for inactivating the probiotic yeast.

LWT–Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Benucci, Ilaria published the artcileNovel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile, COA of Formula: C11H22O2, the main research area is green beer fermentation calcium alginate chitosan sensory property Saccharomyces; Calcium alginate–chitosan microcapsules; Green beer; Kinetic of oxygen consumption; Primary alcoholic fermentation; Sensory profile; Volatile compounds.

The development of innovative and more cost-effective approaches of making beer throughout continuous fermentation process remains a challenging problem, which is worthy of serious exploration. The current work focuses on the application of a com. brewing yeast (S. cerevisiae Nottingham Ale), entrapped into chitosan-calcium alginate double layer microcapsules, for the production of a Pale Ale beer. During the primary alc. fermentation, the consumption rate of fermentable brewing sugars and dissolved O2, estimated by the Gompertz equation, was halved in the beer obtained by encapsulated yeast in comparison with the free cell. The phys.-chem. parameters of beer (i.e. pH, alc. content, color and bitterness) were not remarkably affected by the different yeast-inoculating form. However, the volatile profiles identified by means of HS-SPME-GC-MS anal., significantly differed in terms of terpenes, esters and alcs. content, thus proving that the yeast-inoculating form may typify the odor and flavor descriptors of the green beer.

Food Chemistry published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Benucci, Ilaria published the artcileNovel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile, SDS of cas: 106-32-1, the main research area is green beer fermentation calcium alginate chitosan sensory property Saccharomyces; Calcium alginate–chitosan microcapsules; Green beer; Kinetic of oxygen consumption; Primary alcoholic fermentation; Sensory profile; Volatile compounds.

The development of innovative and more cost-effective approaches of making beer throughout continuous fermentation process remains a challenging problem, which is worthy of serious exploration. The current work focuses on the application of a com. brewing yeast (S. cerevisiae Nottingham Ale), entrapped into chitosan-calcium alginate double layer microcapsules, for the production of a Pale Ale beer. During the primary alc. fermentation, the consumption rate of fermentable brewing sugars and dissolved O2, estimated by the Gompertz equation, was halved in the beer obtained by encapsulated yeast in comparison with the free cell. The phys.-chem. parameters of beer (i.e. pH, alc. content, color and bitterness) were not remarkably affected by the different yeast-inoculating form. However, the volatile profiles identified by means of HS-SPME-GC-MS anal., significantly differed in terms of terpenes, esters and alcs. content, thus proving that the yeast-inoculating form may typify the odor and flavor descriptors of the green beer.

Food Chemistry published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics