Use of Torulaspora delbrueckii and Hanseniaspora vineae co-fermentation with Saccharomyces cerevisiae to improve aroma profiles and safety quality of Petit Manseng wines was written by Zhang, Boqin;Liu, Hui;Xue, Jiao;Tang, Chong;Duan, Changqing;Yan, Guoliang. And the article was included in LWT–Food Science and Technology in 2022.Synthetic Route of C11H22O2 The following contents are mentioned in the article:
Nowadays, the inoculation of more than one non-Saccharomyces species in combination with S. cerevisiae was proposed to compensate the shortage of one non-Saccharomyces species and further enhance the wine quality. In this work, the fermentation performance of different co-inoculation ratios of Hanseniaspora vineae CVE-HV6 and Torulaspora delbrueckii CVE-TD20 sequential inoculation with S. cerevisiae was evaluated in Petit Manseng grape must. Results revealed that H. vineae and T. delbrueckii co-inoculation treatments increased the concentrations of desired aroma compounds, and decreased levels of acetic acid and biogenic amines compared to S. cerevisiae pure culture and the mixed cultures involved one non-Saccharomyces strain. The treatment of H. vineae and T. delbrueckii with a 2:8 inoculation ratio achieved the highest levels of major Et esters and the lowest level of acetic acid. Wines using co-inoculation of T. delbrueckii and H. vineae yeasts had less biogenic amines, especially tyramine, which was more pronounced with the increasing proportion of H. vineae. These results indicated that co-inoculating H. vineae and T. delbrueckii strains with the optimal ratio can make up some enol. shortages of non-Saccharomyces species, and effectively improve the overall quality of wine products. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Synthetic Route of C11H22O2).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. 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.Synthetic Route of C11H22O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics