Tag: M.W=150-200

Perpetuini, Giorgia published the artcileInfluence of FLO1 and FLO5 genes on aroma profile of sparkling wines, Related Products of esters-buliding-blocks, 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. 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

Perpetuini, Giorgia published the artcileInfluence of FLO1 and FLO5 genes on aroma profile of sparkling wines, Name: Methyl octanoate, 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. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Name: Methyl octanoate.

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

De Santis, Diana published the artcileEffect of aging pit on volatile compounds and sensory attributes of traditional Italian Fossa cheese, Name: Ethyl octanoate, the main research area is Italian Fossa cheese aging pit volatile compound sensory attribute.

This work evaluated how the gross chem. composition and color, the sensory characteristics, and the aromatic properties (evaluated through HS-SPME-GC), of Fossa cheese, a typical local Italian product aged in specially designed underground pits, are affected by the pit used for ripening. Four pits of different depth from 2.5 to 3.4 m were filled with sacs of cheese stacked on top of each other and used for the 90-day aging. Cheese samples taken from various positions inside each pit were collected and analyzed. Results showed statistically significant differences among the cheeses aged in the different sized pits for most of the studied characteristics. The multivariate anal. of the data revealed that many cheese properties, including the overall liking, were correlated with each other and with the pit depth. By inducing different levels of whey and fat loss into the pit (presence of liquid inside the pits after the completion of the aging process), varying pressures due to the differing depths of the pits could be responsible for the different modifications of the cheese (gross composition and shape) and the pit environment (humidity) influencing directly and indirectly, by controlling microflora development, cheese sensorial properties and volatile organic compounds (VOCs) production

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, Name: Ethyl octanoate.

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

Wang, Suwen published the artcileSequential Fermentation with Torulaspora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine, Related Products of esters-buliding-blocks, the main research area is Torulaspora delbrueckii Saccharomyces cerevisiae white wine aroma enhancement fermentation.

In order to evaluate the effects of yeast starter on the quality and flavor profile of Longyan dry white wine, pure fermentation and sequential fermentation of selected Torulaspora delbrueckii and selected Saccharomyces cerevisiae (VL2, DELTA, X5) were performed in industrial-scale fermentation of this work. Compared with pure fermentation, sequential fermentation improved the fermentative aroma concentrations, especially the treatment of T. delbrueckii/DELTA increased the content of Et butyrate, Et caprylate and Et decanoate, which may be related to a strong citrus fruity aroma. Principal component anal. revealed a significant difference in aromatic feature of co-fermentation of T. delbrueckii/DELTA and T. delbrueckii/VL2 from their resp. pure fermentation These may be related to amino acid metabolism and further affected the formation of volatile compounds according to correlation anal. Overall, sequential fermentation using DELTA and T. delbrueckii strengthened the aroma characteristics and improved the complex of wines. It will provide a new strategy to regulate the flavor and improve the quality of Longyan dry white wine.

International Journal of 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, Related Products of esters-buliding-blocks.

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

Wang, Suwen published the artcileSequential Fermentation with Torulaspora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine, Category: esters-buliding-blocks, the main research area is Torulaspora delbrueckii Saccharomyces cerevisiae white wine aroma enhancement fermentation.

In order to evaluate the effects of yeast starter on the quality and flavor profile of Longyan dry white wine, pure fermentation and sequential fermentation of selected Torulaspora delbrueckii and selected Saccharomyces cerevisiae (VL2, DELTA, X5) were performed in industrial-scale fermentation of this work. Compared with pure fermentation, sequential fermentation improved the fermentative aroma concentrations, especially the treatment of T. delbrueckii/DELTA increased the content of Et butyrate, Et caprylate and Et decanoate, which may be related to a strong citrus fruity aroma. Principal component anal. revealed a significant difference in aromatic feature of co-fermentation of T. delbrueckii/DELTA and T. delbrueckii/VL2 from their resp. pure fermentation These may be related to amino acid metabolism and further affected the formation of volatile compounds according to correlation anal. Overall, sequential fermentation using DELTA and T. delbrueckii strengthened the aroma characteristics and improved the complex of wines. It will provide a new strategy to regulate the flavor and improve the quality of Longyan dry white wine.

International Journal of 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, Category: esters-buliding-blocks.

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

Wang, Suwen published the artcileSequential Fermentation with Torulaspora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine, Safety of Methyl decanoate, the main research area is Torulaspora delbrueckii Saccharomyces cerevisiae white wine aroma enhancement fermentation.

In order to evaluate the effects of yeast starter on the quality and flavor profile of Longyan dry white wine, pure fermentation and sequential fermentation of selected Torulaspora delbrueckii and selected Saccharomyces cerevisiae (VL2, DELTA, X5) were performed in industrial-scale fermentation of this work. Compared with pure fermentation, sequential fermentation improved the fermentative aroma concentrations, especially the treatment of T. delbrueckii/DELTA increased the content of Et butyrate, Et caprylate and Et decanoate, which may be related to a strong citrus fruity aroma. Principal component anal. revealed a significant difference in aromatic feature of co-fermentation of T. delbrueckii/DELTA and T. delbrueckii/VL2 from their resp. pure fermentation These may be related to amino acid metabolism and further affected the formation of volatile compounds according to correlation anal. Overall, sequential fermentation using DELTA and T. delbrueckii strengthened the aroma characteristics and improved the complex of wines. It will provide a new strategy to regulate the flavor and improve the quality of Longyan dry white wine.

International Journal of Food Science and Technology published new progress about Acidity. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Safety of Methyl decanoate.

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

i Cortiella, Mariona Gil published the artcileChemical and physical implications of the use of alternative vessels to oak barrels during the production of white wines, Related Products of esters-buliding-blocks, the main research area is oak barrel white wine alternative vessel chem phys implication; Sauvignon Blanc; aging on lees; clay jars; concrete vessels; oval-shaped tanks; polyethylene vessels; stainless-steel tanks; white wine.

Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular, but little is known about their impact on the chem. composition of the resulting wines. To address this issue, a Sauvignon Blanc wine was elaborated from the same grape juice by using cylindrical stainless-steel tanks, oval-shaped concrete vessels, oval-shaped polyethylene vessels, and clay jars in triplicate. Each vessel was used for alc. fermentation and the aging of wines over its own lees. Wines elaborated in concrete vessels showed the highest pH and the lowest titratable acidity, most likely related to the observed release of inorganic compounds from the concrete walls. Little effect of the vessels was seen on the wine color and phenolic composition Wines elaborated in clay jars showed the highest turbidity and the highest content of soluble polysaccharides, while those made using cylindrical stainless-steel tanks showed the highest content of volatile compounds Despite the observed differences, all of the vessels tested seem suitable for white wine production since every wine showed chem. features that corresponded with the quality standards of Sauvignon Blanc wines.

Molecules published new progress about Acidity. 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

i Cortiella, Mariona Gil published the artcileChemical and physical implications of the use of alternative vessels to oak barrels during the production of white wines, Quality Control of 106-32-1, the main research area is oak barrel white wine alternative vessel chem phys implication; Sauvignon Blanc; aging on lees; clay jars; concrete vessels; oval-shaped tanks; polyethylene vessels; stainless-steel tanks; white wine.

Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular, but little is known about their impact on the chem. composition of the resulting wines. To address this issue, a Sauvignon Blanc wine was elaborated from the same grape juice by using cylindrical stainless-steel tanks, oval-shaped concrete vessels, oval-shaped polyethylene vessels, and clay jars in triplicate. Each vessel was used for alc. fermentation and the aging of wines over its own lees. Wines elaborated in concrete vessels showed the highest pH and the lowest titratable acidity, most likely related to the observed release of inorganic compounds from the concrete walls. Little effect of the vessels was seen on the wine color and phenolic composition Wines elaborated in clay jars showed the highest turbidity and the highest content of soluble polysaccharides, while those made using cylindrical stainless-steel tanks showed the highest content of volatile compounds Despite the observed differences, all of the vessels tested seem suitable for white wine production since every wine showed chem. features that corresponded with the quality standards of Sauvignon Blanc wines.

Molecules published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Quality Control of 106-32-1.

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

i Cortiella, Mariona Gil published the artcileChemical and physical implications of the use of alternative vessels to oak barrels during the production of white wines, Quality Control of 110-42-9, the main research area is oak barrel white wine alternative vessel chem phys implication; Sauvignon Blanc; aging on lees; clay jars; concrete vessels; oval-shaped tanks; polyethylene vessels; stainless-steel tanks; white wine.

Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular, but little is known about their impact on the chem. composition of the resulting wines. To address this issue, a Sauvignon Blanc wine was elaborated from the same grape juice by using cylindrical stainless-steel tanks, oval-shaped concrete vessels, oval-shaped polyethylene vessels, and clay jars in triplicate. Each vessel was used for alc. fermentation and the aging of wines over its own lees. Wines elaborated in concrete vessels showed the highest pH and the lowest titratable acidity, most likely related to the observed release of inorganic compounds from the concrete walls. Little effect of the vessels was seen on the wine color and phenolic composition Wines elaborated in clay jars showed the highest turbidity and the highest content of soluble polysaccharides, while those made using cylindrical stainless-steel tanks showed the highest content of volatile compounds Despite the observed differences, all of the vessels tested seem suitable for white wine production since every wine showed chem. features that corresponded with the quality standards of Sauvignon Blanc wines.

Molecules published new progress about Acidity. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Quality Control of 110-42-9.

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

i Cortiella, Mariona Gil published the artcileChemical and physical implications of the use of alternative vessels to oak barrels during the production of white wines, HPLC of Formula: 111-11-5, the main research area is oak barrel white wine alternative vessel chem phys implication; Sauvignon Blanc; aging on lees; clay jars; concrete vessels; oval-shaped tanks; polyethylene vessels; stainless-steel tanks; white wine.

Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular, but little is known about their impact on the chem. composition of the resulting wines. To address this issue, a Sauvignon Blanc wine was elaborated from the same grape juice by using cylindrical stainless-steel tanks, oval-shaped concrete vessels, oval-shaped polyethylene vessels, and clay jars in triplicate. Each vessel was used for alc. fermentation and the aging of wines over its own lees. Wines elaborated in concrete vessels showed the highest pH and the lowest titratable acidity, most likely related to the observed release of inorganic compounds from the concrete walls. Little effect of the vessels was seen on the wine color and phenolic composition Wines elaborated in clay jars showed the highest turbidity and the highest content of soluble polysaccharides, while those made using cylindrical stainless-steel tanks showed the highest content of volatile compounds Despite the observed differences, all of the vessels tested seem suitable for white wine production since every wine showed chem. features that corresponded with the quality standards of Sauvignon Blanc wines.

Molecules published new progress about Acidity. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, HPLC of Formula: 111-11-5.

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