Korenika, Ana-Marija Jagatic; Preiner, Darko; Tomaz, Ivana; Jeromel, Ana published an article in 2020, the title of the article was Volatile profile characterization of croatian commercial sparklingwines.Name: Diethyl succinate And the article contains the following content:
Com. sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of com. sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chem. classes (aldehydes, higher alcs., volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcs.). Higher alcs. such as phenylethyl and isoamyl alc. as well as 2-methyl-1-butanol, and esters such as di-Et succinate, Et hydrogensuccinate, and Et lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of di-Et glutarate and di-Et malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chem. esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant anal. using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate anal. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Name: Diethyl succinate
The Article related to croatian sparkling wine production aroma compound, zagreb county, discriminant analysis, sparkling wines, volatile aroma compounds, Food and Feed Chemistry: Other and other aspects.Name: Diethyl succinate
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