Tag: M.W=150-200

Massera, Ariel published the artcileEffect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines, Recommanded Product: Ethyl octanoate, the main research area is Merlot wine yeast volatile aroma low temperature fermentation.

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.

LWT–Food Science and Technology published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

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

Sen, Kemal published the artcileThe influence of different commercial yeasts on aroma compounds of rose wine produced from cv. Okuezgozue grape, Category: esters-buliding-blocks, the main research area is com yeast Okuezgozue grape rose wine aroma compound.

In this study, the effects of the use of different com. yeasts on the aroma compounds of rose wines produced from Okuezgozue grape grown in Turkey were investigated. For this purpose, three different wines have been produced through spontaneous fermentation and using com. yeasts (NBY17 and Zymaflore X5). The aroma compounds were isolated using the liquid-liquid extraction method. These compounds were identified and quantified using the GC-MS-FID. The total amount of aroma compounds was found 150,749.4μg/L in spontaneous wine, 170,681.6μg/L in wine using NBY17, and 162,623.1μg/L in wine using Zymaflore X5. The most dominant aroma groups in wines were higher alcs. and esters. In general, NBY17 has been found to play an important role in the formation of pleasing aromatic compounds in wine both in terms of aroma formation and sensory properties. This study provided the first data on the formation ability of aroma compounds for NBY17 yeast. Many wineries today use com. yeasts because of their ability to start fermentation directly, convert sugar to alc. greatly, and produce wine with the desired properties, as well as producing small amounts of undesirable byproducts. This study which was performed using Zymaflore X5 and NBY17 among these com. yeasts was focused on the differences in the aroma compounds of rose wines obtained from Okuezgozue grapes. With this study, the first data on the ability of com. wine yeast called NBY17 produced in Turkey to form aroma compounds was provided. The use of com. yeast significantly influenced the amounts of aroma compounds in wines and the com. yeast called NBY17 plays an important role in the formation of pleasing aroma compounds in wine.

Journal of Food Processing and Preservation published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Category: esters-buliding-blocks.

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

Hanousek Cica, Karla published the artcilePhysicochemical and aromatic characterization of carob macerates produced by different maceration conditions, Application of Ethyl octanoate, the main research area is Ceratonia physicochem aromaticity maceration; aroma; carob; ethyl hexanoate; liqueur; macerate; phenolic compounds.

Carob liqueur is an alc. drink (min. 15% volume/volume of ethanol and 100 g/L of sugar) typical for the Mediterranean countries. In the current work, carob macerate produced by maceration of carob pods in hydroalcoholic base at different maceration conditions was characterized for the first time based on its aroma compounds/profile, physicochem. parameters, and chromatic characteristics. The results confirm the migration process of bioactive compounds, aroma compounds, and sugars flowing from the carob pod to the hydroalcoholic base. Changes in ethanol concentration modify the phys. properties of the solvent and influence the phenolic and aroma compounds extraction, color, and acidity of the obtained samples. The higher content of phenolic compounds was determinate in the samples obtained in the darkness. The amounts of phenols were in the range of some red fruit liqueurs or walnut liqueurs, and sugars (mostly sucrose) ranging between 96 and 107 g/L. Twenty-six (out of total 94) aroma compounds were detected in all samples, of which 17 esters, 3 alcs., 4 ketones, and 2 acids. Low mol. weight Et esters, Et hexanoate, Et 2-Me propanoate, Et octanoate, Et benzoate, Et butanoate, and Et cinnamate, were the most abundant. Carob pod maceration in 50% volume/volume hydroalcoholic base (1:5 solid to liquid ratio) in darkness at room temperature during 8 wk can be recommended as optimal maceration conditions for production of the aromatic carob macerate with functional properties.

Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application of Ethyl octanoate.

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

Sam, Faisal Eudes published the artcileComparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines, HPLC of Formula: 123-29-5, the main research area is thermal dealcoholization volatile composition; alcohol-free wine; chemical parameters; dealcoholization; membrane; non-alcoholic wine reverse osmosis; sensory characteristics; vacuum distillation; volatile compounds.

Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Phys. dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the alc. content of wines. This study aimed to compare the chem. parameters, volatile composition and sensory quality of white, rose and red wines dealcoholized by two phys. dealcoholization reverse osmosis (RO) and vacuum distillation (VD) at 0.7% volume/volume ethanol. RO and VD effectively reduced the ethanol concentration in all wines to the required 0.7% volume/volume, but also significantly affected most chem. parameters. The pH, free sulfur dioxide, total sulfur dioxide, and volatile acidity decreased significantly due to dealcoholization by RO and VD, while reducing sugars and total acidity increased significantly. VD resulted in higher color intensity, which was perceptible in dealcoholized rose and red wines, while RO caused notable color differences in dealcoholized white and red wine fractions. RO were richer in esters (more Et esters and isoamyl acetate), higher alcs., organic acids, terpenics and C13-norisoprenoids, and carbonyl compounds, while wines dealcoholized with VD had lower levels of these volatile compounds, which may reflect both the loss of esters into the distillate during evaporation and condensation (in the case of VD) and a shift in the chem. equilibrium responsible for ester formation and hydrolysis after ethanol removal. β-damascenone exhibited the highest OAV in all wines, however, losses equal to 35.54-61.98% in RO dealcoholized fractions and 93.62% to 97.39% in VD dealcoholized fractions were observed compared to the control wines. The predominant aroma series in the original and dealcoholized wines were fruity and floral but were greatly affected by VD. Sensory evaluation and PCA showed that dealcoholization by RO improved the fruity and floral notes (in rose and red wines), color intensity, sweetness, viscosity, and aroma intensity better than dealcoholization by VD, while VD mainly enhanced the color of the dealcoholized wines. Both methods increased the acidity of the resp. dealcoholized wines. Nevertheless, RO dealcoholized wines achieved higher acceptance by the panelists than VD dealcoholized wines. Therefore, RO may be a better method for producing dealcoholized (0.7% volume/volume) wines with minimal impact on aroma and sensory quality.

Membranes (Basel, Switzerland) published new progress about Acidity. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.

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

Sam, Faisal Eudes published the artcileComparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines, COA of Formula: C9H10O2, the main research area is thermal dealcoholization volatile composition; alcohol-free wine; chemical parameters; dealcoholization; membrane; non-alcoholic wine reverse osmosis; sensory characteristics; vacuum distillation; volatile compounds.

Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Phys. dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the alc. content of wines. This study aimed to compare the chem. parameters, volatile composition and sensory quality of white, rose and red wines dealcoholized by two phys. dealcoholization reverse osmosis (RO) and vacuum distillation (VD) at 0.7% volume/volume ethanol. RO and VD effectively reduced the ethanol concentration in all wines to the required 0.7% volume/volume, but also significantly affected most chem. parameters. The pH, free sulfur dioxide, total sulfur dioxide, and volatile acidity decreased significantly due to dealcoholization by RO and VD, while reducing sugars and total acidity increased significantly. VD resulted in higher color intensity, which was perceptible in dealcoholized rose and red wines, while RO caused notable color differences in dealcoholized white and red wine fractions. RO were richer in esters (more Et esters and isoamyl acetate), higher alcs., organic acids, terpenics and C13-norisoprenoids, and carbonyl compounds, while wines dealcoholized with VD had lower levels of these volatile compounds, which may reflect both the loss of esters into the distillate during evaporation and condensation (in the case of VD) and a shift in the chem. equilibrium responsible for ester formation and hydrolysis after ethanol removal. β-damascenone exhibited the highest OAV in all wines, however, losses equal to 35.54-61.98% in RO dealcoholized fractions and 93.62% to 97.39% in VD dealcoholized fractions were observed compared to the control wines. The predominant aroma series in the original and dealcoholized wines were fruity and floral but were greatly affected by VD. Sensory evaluation and PCA showed that dealcoholization by RO improved the fruity and floral notes (in rose and red wines), color intensity, sweetness, viscosity, and aroma intensity better than dealcoholization by VD, while VD mainly enhanced the color of the dealcoholized wines. Both methods increased the acidity of the resp. dealcoholized wines. Nevertheless, RO dealcoholized wines achieved higher acceptance by the panelists than VD dealcoholized wines. Therefore, RO may be a better method for producing dealcoholized (0.7% volume/volume) wines with minimal impact on aroma and sensory quality.

Membranes (Basel, Switzerland) published new progress about Acidity. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, COA of Formula: C9H10O2.

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

de Souza, Joao Carlos published the artcileInfluence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines, Computed Properties of 123-29-5, the main research area is grape wine volatile compound sensory property vinification process; Flavor; Greek grape; Sensory analysis; Sparkling wine; Sulfite; Volatile composition.

Wine is one of the most traditional consumed alc. beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochem. and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes Grechetto, Greco bianco and Greco di tufo. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2-containing, SO2-free and sparkling wines, with different amounts of compounds such as alcs., esters, fatty acids, phenols and differences in sensorial properties. The Grechetto wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2.

Journal of Food Science and Technology (New Delhi, India) published new progress about Acidity. 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

de Souza, Joao Carlos published the artcileInfluence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines, Synthetic Route of 106-32-1, the main research area is grape wine volatile compound sensory property vinification process; Flavor; Greek grape; Sensory analysis; Sparkling wine; Sulfite; Volatile composition.

Wine is one of the most traditional consumed alc. beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochem. and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes Grechetto, Greco bianco and Greco di tufo. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2-containing, SO2-free and sparkling wines, with different amounts of compounds such as alcs., esters, fatty acids, phenols and differences in sensorial properties. The Grechetto wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2.

Journal of Food Science and Technology (New Delhi, India) published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Synthetic Route of 106-32-1.

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

de Souza, Joao Carlos published the artcileInfluence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines, Application of Methyl decanoate, the main research area is grape wine volatile compound sensory property vinification process; Flavor; Greek grape; Sensory analysis; Sparkling wine; Sulfite; Volatile composition.

Wine is one of the most traditional consumed alc. beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochem. and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes Grechetto, Greco bianco and Greco di tufo. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2-containing, SO2-free and sparkling wines, with different amounts of compounds such as alcs., esters, fatty acids, phenols and differences in sensorial properties. The Grechetto wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2.

Journal of Food Science and Technology (New Delhi, India) published new progress about Acidity. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application of Methyl decanoate.

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

Albergamo, Ambrogina published the artcileGrape water: reclaim and valorization of a by-product from the industrial cryoconcentration of grape (Vitis vinifera) must, Category: esters-buliding-blocks, the main research area is Vitis valorization cryoconcn benzaldehyde alc terpenoid; chemical characterization; must cryoconcentration; vegetable water; waste reclaim; winery wastewater.

The term ‘grape (Vitis vinifera) water’ refers to a byproduct from the cryoconcn. of must that, if not reclaimed, would be considered as wastewater. In this study, the nutraceutical potential of waters reclaimed from the cryoconcn. of Grillo and Moscato musts was evaluated. Both waters showed physicochem. parameters in agreement with Italian regulation for drinking water, and interesting levels of F- (3.02-8.02 mg L-1) and SO4- (52.85-49.34 mg L-1). Inorganic elements, including Mg (5.54-7.78 mg L-1), K (47.12-59.87 mg L-1), Fe (219.09-205.32μg L-1), and Zn (189.65-127.30μg L-1), and phenolic contents <35 mg GAE L-1 contributed to determine moderate antioxidant activities. Considering fatty acid composition, oleic and linoleic acids predominated, being higher in Moscato than Grillo samples (64.42% vs. 58.22%, and 5.42% vs. 6.07%). Grape waters displayed also rich aroma profiles, including mainly esters, alcs. and terpenoids. The latter components (i.e. linalool and α-terpineol) were more abundant in Moscato than in Grillo (13% vs. 8%). Interestingly, some minor volatiles, characterized the vine of provenance (e.g. benzaldehyde and 3-methylbutylacetate in Moscato). All grape waters showed also a considerable fraction of Et lactate, six-carbon compounds and acetates, reflecting the proximity of samples to the grapes of origin. In a growing scenario of environmental decay and resource depletion, results from this study support an innovative and profitable waste recycling strategy for the wine industry. Journal of the Science of Food and Agriculture published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Category: esters-buliding-blocks.

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

Perpetuini, Giorgia published the artcileInfluence of FLO1 and FLO5 genes on aroma profile of sparkling wines, Computed Properties of 123-29-5, the main research area is sparkling wine aroma FLO gene influence.

This study investigated the influence of S. cerevisiae F6789A strain and its derivative mutants – harbouring FLO1 gene deletion (F6789A-ΔFLO1) and FLO5 gene deletion (F6789A-ΔFLO5) – on secondary fermentation, autolysis outcome and aroma compounds production Data revealed differences in terms of metabolic behavior leading to the production of sparkling wines with different characteristics. F6789A showed the best fermentation kinetic reaching a pressure of 5 bar inside the bottle, while F6789A-ΔFLO1 and F6789A-ΔFLO5 reached 4 bar and 3.8 bar, resp. Cell viability was in agreement with fermentation kinetics. In fact, F6789A showed the highest number of cells. An early autolysis was observed for F6789A-ΔFLO5. Differences were observed especially for esters in terms of number and quantity of esters released. In particular, the parental strains produced 39 different esters while F6789A-ΔFLO1 and F6789A-ΔFLO5 27 and 35, resp. F6789A-ΔFLO5 was the main ester producer with a total amount of about 89 mg/L. Sensory anal. showed that all the strains produced balanced sparkling wines with neg. and pos. attributes arranged in good proportions, showing good aroma descriptors. Obtained data suggested that FLO1 or FLO5 genes had a pleiotropic effect affecting not only flocculation ability but also other metabolic traits.

LWT–Food Science and Technology published new progress about Acidity. 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