Garcia, Margarita published the artcileSequential Non-Saccharomyces and Saccharomyces cerevisiae fermentations to reduce the alcoholcontent in wine, COA of Formula: C6H12O3, the main research area is Saccharomyces Wickerhamomyces Meyerozyma Metschnikowia fermentation alc reduction wine.
Over the last decades, the average alc. content of wine has increased due to climate change and consumer preferences for particular wine styles that resulted in increased grape sugar levels at harvest. Therefore, alc. reduction is a current challenge in the winemaking industry. Among several strategies under study, the use of non-conventional yeasts in combination with Saccharomyces cerevisiae plays an important role for lowering ethanol production in wines nowadays. In the present work, 33 native non-Saccharomyces strains were assayed in sequential culture with a S. cerevisiae wine strain to determine their potential for reducing the alc. content in Malvar white wines. Four of the non-Saccharomyces strains (Wickerhamomyces anomalus 21A-5C, Meyerozyma guilliermondii CLI 1217, and two Metschnikowia pulcherrima (CLI 68 and CLI 460)) studied in sequential combination with S. cerevisiae CLI 889 were best able to produce dry wines with decreased alc. proportion in comparison with one that was inoculated only with S. cerevisiae. These sequential fermentations produced wines with between 0.8% (volume/volume) and 1.3% (volume/volume) lower ethanol concentrations in Malvar wines, showing significant differences compared with the control. In addition, these combinations provided favorable oenol. characteristics to wines such as high glycerol proportion, volatile higher alcs., and esters with fruity and sweet character.
Fermentation published new progress about Candida stellata. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, COA of Formula: C6H12O3.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics