Influence of L. thermotolerans and S. cerevisiae commercial yeast sequential inoculation on aroma composition of red wines (Cv Trnjak, Babic, Blatina and Frankovka) was written by Korenika, Ana-Marija Jagatic;Tomaz, Ivana;Preiner, Darko;Lavric, Marina;Simic, Branimir;Jeromel, Ana. And the article was included in Fermentation in 2021.Reference of 2380-78-1 The following contents are mentioned in the article:
Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing pos. enol. characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans com. yeast strain used in sequential inoculation with S. cerevisiae com. yeast on the main enol. parameters and volatile aroma profile of Trnjak, BabiC, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae com. yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alc. levels from 0.1% volume/volume in Trnjak up to 0.9% volume/volume in Frankovka wines. Among volatile compounds, a significant increase of Et lactate and iso-Bu acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In BabiC wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations Control wines, regardless of variety, stood up with higher concentrations of total higher alcs., especially isoamyl alc. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling. This study involved multiple reactions and reactants, such as 4-Hydroxy-3-methoxyphenethanol (cas: 2380-78-1Reference of 2380-78-1).
4-Hydroxy-3-methoxyphenethanol (cas: 2380-78-1) belongs to ethers. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. 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.Reference of 2380-78-1
Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem