Englezos, Vasileios published the artcileSaccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations, Quality Control of 106-32-1, the main research area is volatile organic compound Saccharomyces Starmerella red wine fermentation; Extracellular metabolites; Mixed fermentation; Non-Saccharomyces; Starmerella bacillaris; Yeast interactions.
The use of Starmerella bacillaris in combination with Saccharomyces cerevisiae is considered as a state-of-the-art biol. application to modulate wine composition This application implies a detailed understanding of yeast-yeast interactions during mixed fermentations and their effect on the composition of the resulting wines. In this context, ten com. S. cerevisiae strains were used as partners of an indigenous, previously characterized Starm. bacillaris strain in order to get a better insight into the impact of S. cerevisiae strain employed. The different combinations of strains tested influenced the growth dynamics, the fermentation behavior and, as a consequence, wine composition in a couple-dependent manner. In addition, wines produced from mixed fermentations had significantly lower levels of ethanol, acetic acid and Et acetate, and showed higher amounts of glycerol, higher alcs. and esters compared to pure S. cerevisiae control fermentations This study reveals the importance of S. cerevisiae strain choice on the chem. composition of the wines produced from mixed culture fermentations with Starm. bacillaris.
Food Research International published new progress about volatile organic compound Saccharomyces Starmerella red wine fermentation; Extracellular metabolites; Mixed fermentation; Non-Saccharomyces; Starmerella bacillaris; Yeast interactions. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Quality Control of 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics