Effect of mixed fermentation with Pichia fermentans, Hanseniaspora uvarum, and Wickeramomyces anomala on the quality of fig (Ficus carica L.) wines was written by Liu, Xing;Xu, Shijie;Wang, Mengke;Wang, Lingqi;Liu, Jiajia. And the article was included in Journal of Food Processing and Preservation in 2021.SDS of cas: 2198-61-0 The following contents are mentioned in the article:
This study aimed at evaluating the quality of fig wines that co-fermented by three non-Saccharomyces. Four suitable ratios were selected for co-fermentation, and the fermentation performance of fig wines was compared with fig juice and the pure fermentation of Saccharomyces. High performance liquid chromatog. was used to analyze organic acids and mono-phenols in fig wines, and the amino acid analyzer was used to detect free amino acids. The results showed that fig wines fermented by non-Saccharomyces had higher contents of organic acids and mono-phenols. Head space solid phase microextraction method and analyzed by gas chromatog. mass spectrometry was used to detect 48 aroma compounds in fig wines, and the results revealed that co-fermentation by non-Saccharomyces could obtain up to 38 aroma compounds, which was superior to 30 substances obtained from fermentation by Saccharomyces. Principal component anal. was used to detect pos. correlations between samples and aroma compounds The results showed that there were significant differences in the aroma compounds in the different samples. Non-Saccharomyces played an important role in the aroma and flavor of fruit wine, and were used as an auxiliary starter culture to improve the effect of Saccharomyces fermentation The research on non-Saccharomyces in the literature was limited to the use of non-Saccharomyces alone for fermentation, and the fermentation performance was much worse than Saccharomyces. In this study, three non-Saccharomyces were selected for co-fermentation The result revealed that pleasant fig wine could be obtained by co-fermentation of non-Saccharomyces without a Saccharomyces starter culture, which provided a significant reference for the subsequent research on non-Saccharomyces and fig wines. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0SDS of cas: 2198-61-0).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.SDS of cas: 2198-61-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics