Celik, Z. D. published the artcileImpact of malolactic fermentation on the volatile composition of Turkish Kalecik karasi red wines, Application In Synthesis of 5405-41-4, the main research area is red wine volatile compound Oenococcus oeni.
The effects of spontaneous malolactic fermentation (MLF) and a malolactic starter culture (Oenococcus oeni) on the volatile compounds of Kalecik karasi red wines were investigated. The volatile compounds were extracted using liquid-liquid extraction and quantified by GC-MS-flame ionization detection. Starter cultures of O. oeni had a pos. effect in shortening MLF and producing lower volatile acidity. After MLF, the total volatile compounds increased in both the inoculated wines and the spontaneously fermented wine. Et lactate, di-Et succinate and γ-butyrolactone increased upon inoculation with cultures of O. oeni strains PN4 and VP41. MLF increased the diacetyl concentration in all Kalecik karasi wines. Strain dependent differences were found in the level of diacetyl, with O. oeni PN4 producing more diacetyl than O. oeni VP41. After MLF, the concentrations of acetoin, 4-ethylguaicol and 4-ethylphenol increased in spontaneously fermented wine compared with wines inoculated with O. oeni. Accordingly, the use O. oeni PN4 is recommended for a controlled MLF to produce better quality Kalecik karasi wines.
Journal of the Institute of Brewing published new progress about Lactones Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Application In Synthesis of 5405-41-4.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics