Kanter, Jean-Philippe published the artcileThe impact of hybrid yeasts on the aroma profile of cool climate Riesling wines, Product Details of C10H20O2, the main research area is Saccharomyces cerevisia aroma climate wine; Aroma; Citronellol (PubChem CID8842); Hotrienol (PubChem CID5366264); Hybrid yeasts; Isoamyl acetate (PubChem CID31276); Linalool (PubChem CID6549); Monoterpenes; Riesling; Saccharomyces cerevisiae var. bayanus; Saccharomyces kudriavzevii; Saccharomyces paradoxus; Sulphur dioxide (PubChem CID1119); Wine flavour; l-Malic acid (PubChem CID222656); α – Terpineol (PubChem CID, 17100).
The current study highlights the effects of intra- and interspecific hybrid yeasts of the genus Saccharomyces (S.) on the alc. fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: S. cerevisiae x S. paradoxus (SC x SP), S. cerevisiae x S. kudriavzevii (SC x SK) and S. cerevisiae var. cerevisiae x S. cerevisiae var. bayanus (SC x SB) were investigated. The species S. cerevisiae var. bayanus (SB) was chosen as control variant. It has been demonstrated that the hybrid yeasts have the ability to preserve pos. properties while, suppressing undesired properties from the parental yeast species. The hybrid SC x SK showed an increase of desired acetate esters and monoterpenes. The concentrations of higher alcs. were higher in wines fermented by SC x SP, compared to the other variants. SC x SP fermentations resulted in decreased concentrations of L-malate and sulfites.
Food Chemistry: X published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study) (acetate). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.
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